Paneer Parcel

Ingredients 

• 100 grams cottage cheese (paneer), cut into small cubes
• 8 chapattis
• 2 tablespoons green capsicum, finely chopped
• 2 tablespoons red capsicum, finely chopped
• 1 tablespoon sweet corn kernels boiled
• A large pinch of dried mixed herbs
• Salt to taste
• Refined flour slurry as required
• Oil for shallow fry
• Processed cheese, grated + to garnish

Dip

• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves
• 1-2 green chillies, finely chopped
• ½ teaspoon cumin seeds
• A pinch of sugar
• Salt to taste
• 1 teaspoon lemon juice
• 1 teaspoon dried mixed herbs
• 1½ tablespoons Jain mayonnaise

Method

1. To make dip, put coriander leaves, mint leaves, green chillies, cumin seeds, sugar, salt, lemon juice, mixed herbs and mayonnaise in a blender jar and blend to a smooth paste.
2. Mix together cottage cheese, green capsicum, red capsicum, sweet corn, mixed herbs and salt in a bowl. Add the prepared dip and mix well.
3. On each chapatti, place the cottage cheese stuffing in the centre, spread a little, fold in the edges of the chapatti and seal with slurry.
4. Heat some oil in a non-stick pan. Place chapatti parcels on it, brush some oil on them and shallow-fry, turning sides, till golden-brown on both sides. Drain on absorbent paper.
5. Cut each parcel in half, arrange them on a serving platter, garnish with grated cheese and serve hot.