Ingredients
1pkgpaneer
½yellow bell pepper,finely chopped
½red bell pepper,finely chopped
½red onion,finely chopped
salt,to taste
½tsppaprika
½tspblack pepper
½tspcoriander powder
1tspginger garlic paste
2tbspolive oil
chili flake,to taste
fresh cilantro leaf,for garnish, finely chopped
1½cupswhole wheat flour
3tspolive oil
salt,to taste
water
Preparation
In a large mixing bowl, mix the whole wheat flour, salt, and olive oil. Add water as per requirement and knead until the soft, round dough is formed. Cover the dough and let sit for 30 to 45 minutes.
Preheat the oven to 400 degrees F for about 15 minutes before rolling out the dough.
In the meantime, heat olive oil in a shallow pan. Add onions and cook.
Gradually add the bell peppers and salt and mix. Then add the paneer, paprika, black pepper, and coriander powder.
Mix for a few minutes until all ingredients are well combined.
Divide the dough into 4 small balls and roll each of them into a 6-inch to 8-inch circle. Make sure to save some dough for making the handles of the basket.
Grease the rolled dough on both sides with olive oil.
Using a greased muffin tray, place the dough circles into the tray cavities, creating mini-baskets. Bake for 5 to 7 mins or until the baskets have become crispy and turned golden brown.
Use the remaining dough to make the handles of the basket by rolling them into a semicircle and cooking them in a skillet until golden brown.
Once the baskets are baked, take them out of the oven and let them cool for a few minutes. Slowly remove the baskets from the cavities and fill with vegetable and paneer filling.
Once filled, take the handles and carefully place atop the filling to complete the baskets.
Garnish with some chili flakes and cilantro leaves and serve hot.
Enjoy!
