| Product Used |
Sidhya Barnyard Millet Urad Dal Chilla Mix |
| Preparation Time |
20 mins |
| Cooking Time |
15 mins |
| Servings |
3-4 |
| Chef's Note |
Add finely chopped vegetables like capsicum or grated carrots to the filling for extra nutrition. |
Ingredients
For the Dough
| Ingredient |
Quantity |
| Sidhya Barnyard Millet Urad Dal Chilla Mix |
1 cup |
| Wheat Flour |
¼ cup |
| Salt |
To taste |
| Water |
As required |
For the Filling
| Ingredient |
Quantity |
| Grated Paneer |
1 cup |
| Red Chilli Powder |
½ tsp |
| Turmeric Powder |
¼ tsp |
| Chaat Masala |
½ tsp |
| Minced Garlic |
1 tsp |
| Finely Chopped Coriander Leaves |
2 tbsp |
Instructions
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1. In a mixing bowl, combine the Sidhya Barnyard Millet Urad Dal Chilla Mix, wheat flour, and salt.
-
2. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 10 minutes.
-
3. In another bowl, mix together the grated paneer, red chilli powder, turmeric powder, chaat masala, minced garlic, and chopped coriander leaves.
-
4. Divide the dough into small portions and roll each into a thin roti.
-
5. Place a spoonful of the paneer filling in the center, roll it tightly like a wrap, and cut into bite-sized pieces.
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6. Heat a lightly greased tawa over medium heat.
-
7. Arrange the millet paneer pockets on the tawa and cook until golden brown and crispy on all sides, turning occasionally for even cooking.
-
8. Remove from the tawa and serve immediately.
Serve hot and enjoy these crispy Millet Paneer Pockets with mint chutney or your favorite dip.
