It is amazing how four ingredients merely mixed together can create such a tongue-tingling effect! Indeed, the perfectly balanced textures and exciting flavours of ingredients like paneer, spring onions and Schezuan sauce truly excite the palate, more so when the mixture is packed inside plain flour wrappers and deep-fried till perfectly crisp. Enjoy the Paneer Parcels immediately on preparation, to enjoy the exciting crispness.
|Tamari/Soy sauce||1 Cup (16 tbs) (250 ml)|
|Coriander||1 Cup (16 tbs)|
|Mirin||1 Cup (16 tbs) (250 ml)|
|Wheat flour||2 Cup (32 tbs)|
|Sake||1 Cup (16 tbs) (250 ml)|
|Rava||1/3 Cup (5.33 tbs)|
|Sugar||2 Tablespoon (30 ml)|
|Freshly ground black pepper||To Taste|
|Extra virgin olive oil||1/3 Cup (5.33 tbs)|
Makes 12 parcels.
1.Combine the plain flour and salt in a deep bowl and knead into a soft dough using enough hot water. Keep aside.
2.Divide the dough into 12 equal portions.
3.Roll a portion of the dough into a 100 mm. (4) diameter circle using a little plain flour for rolling.
4.Place 1 tbsp of the paneer stuffing in the centre of the circle.
5.Fold 2 opposite sides of the circle over the stuffing, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
6.Repeat steps 2 to 4 to make 11 more paneer parcels.
7.Heat the oil in a deep non-stick pan and deep-fry, a few paneer parcels at a time, on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
8.Serve immediately with honey chilli sauce.