Paneer Broccoli Soya Ghee Roast Pockets Recipe | Archana's Kitchen

Ingredients

• 300 grams Paneer (Homemade Cottage Cheese) cut to cubes
• 150 grams Broccoli finely chopped
• 1/4 cup Soy Chunks (Nuggets) soaked for 15 minutes in hot water
• 2 tablespoons Coriander (Dhania) Seeds
• 2 teaspoons Cumin seeds (Jeera)
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
• 6 Byadagi Dried Chillies
• 1 teaspoon Whole Black Peppercorns
• 1 teaspoon Fennel seeds (Saunf)
• 12 Curry leaves
• 10 cloves Garlic
• 1 teaspoon Red Chilli powder
• 1 teaspoon Kashmiri Red Chilli Powder
• 1 teaspoon Tamarind
• 2 tablespoons Curd (Dahi / Yogurt)
• 1 Onion finely chopped
• Ghee to roast, as needed
• Salt to taste
• Water as needed to cook
• 1/2 teaspoon Fennel seeds (Saunf)
• 1/4 teaspoon Asafoetida (hing)
• 2 cups Whole Wheat Flour
• 2 teaspoons Oil to knead
• Water to knead