Missi Puri With Paneer Bhurji
Servings - 2 - 3
INGREDIENTS
Wheat flour - 250 grams
Gram flour - 100 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Oil - 2 tablespoons
Water - 250 milliliters
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 130 grams
Tomato - 185 grams
Bell pepper - 60 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Dry mango powder - 1 teaspoon
Paneer - 350 grams
Garam masala - 1/2 teaspoon
PREPARATION
- In a mixing bowl, add 250 grams wheat flour, 100 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 2 tablespoons oil and mix it well.
- Add 250 milliliters water and knead it into a smooth soft dough.
- Rest the dough for 20 minutes.
- Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.
- Add 1 teaspoon green chili, 130 grams onions and fry till translucent or until it turns golden brown in color.
- Then, add 185 grams tomato and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Now, add 60 grams bell pepper and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1/4 teaspoon turmeric and stir well.
- Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder and mix it well.
- Then, add 350 grams paneer and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1/2 teaspoon garam masala and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat and keep aside.
- Take a ball from dough and flatten it with the help of a rolling pin.
- Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper.
- Serve hot with paneer.
