Mughlai paneer pockets

These are similar to paneer paratha or my version Palak paneer paratha but the stuffing is different and the way its made is different. This is easy to eat on the go. Usually Indian food is not very portable, but these are super portable and delicious for kids school lunch

Makes 4 to 6

Mughlai Paneer Pockets (Cottage cheese stuffed wheat pockets)

Mughlai Paneer Pockets

Ingredients:

1. 2 cups wheat flour

Ingredients for filling/stuffing:

1. 1-1.5 cups grated paneer
2. 1 medium carrot grated
3. 1/2 cups chopped capsicum/bell pepper
4. 1 tablespoon chopped cashew nuts (optional)
5. 1/4 cup green peas
6. 1/4 cup chopped onions
7. 1/2 teaspoon each of salt, turmeric, coriander powder, cumin powder, amchur powder
8. 1 tablespoon oil
9. 1 green chilli finely chopped
10. 1/2 teaspoon ginger garlic paste / finely chopped garlic
11. Ghee/ butter for frying the pockets

In a pan heat the oil and add the onions and carrots to it and fry for 2-3 minutes. Add cashews and bell pepper and add all the spices and mix well. Let cook for 5 minutes. Add peas and paneer and mix well and cook for 5 more minutes. Garnish with cilantro, cut the flame and mix again. Set aside to cool

Mix the flour with water and form dough and set aside covered for 15-20 minutes.

Divide into 6 parts.

Roll the dough into 8 inch. Add 2 tablespoons stuffing into the center and fold the edges onto the stuffing, making a pocket.

In a pan heat 1 teaspoon butter and on medium low flame add the pocket to the pan. Cover and let fry for 2 minutes. Flip and fry covered for 2 more minutes. Cut the pocket into 2 triangles and serve with ketchup