Crisp Matar Paneer Parcels with Tamarind Glow

Ingredients

• all-purpose flour2 cups
• salt1 tsp
• ghee, melted3 tbsp
• waterabout 3/4 cup
• paneer, crumbled1 1/2 cups
• green peas1 cup
• onion, finely chopped1 small
• ginger, grated1 tbsp
• green chili, minced1
• ground cumin1 tsp
• garam masala1 tsp
• cilantro, chopped1/4 cup
• tamarind chutney1/4 cup
• oil for brushing2 tbsp

Method

1. 1Mix the flour, salt, and melted ghee, then add water gradually to form a smooth, firm dough. Rest it for 15 minutes.
2. 2In a pan over medium heat, cook the onion, ginger, and chili in a little oil until softened.
3. 3Add the peas, cumin, and garam masala; cook until the peas are tender and lightly coated with spice.
4. 4Fold in the crumbled paneer and cilantro, then cool the filling completely.
5. 5Divide the dough into 8 portions and roll each into a thin circle or oval.
6. 6Place filling on one half, fold over, and seal the edges tightly with a little water; brush the tops with oil.
7. 7Bake at 400°F / 200°C for 18 to 22 minutes until crisp and golden, or pan-sear over medium heat until evenly browned.
8. 8Warm the tamarind chutney and brush or drizzle it over the parcels before serving.

Tips

• Keep the filling cool before sealing so the pastry stays crisp.
• If the dough springs back, let it rest 5 minutes before rolling again.
• These are best served fresh, but you can re-crisp them in a hot oven for a few minutes.

Nutrition