A Parsi side dish of crumbled paneer bursting with the light flavours of onion, garlic, ginger and other spices. A tasty side dish in itself, the paneer akuri makes for splendid stuffing to tweak the French croissant.
Ingredients
1.
200gm maida
90ml water
20gm eggs
1 tbsp sugar
3gm instant yeast
Salt, as required
2.
90gm beaten margarine
3.
2 tbsp oil
4.
1 tsp cumin
5.
2 chopped green chillies
5 garlic pods, finely chopped
4-5 curry leaves, finely chopped
6.
2 onions, finely chopped
7.
2 tomatoes, finely chopped
Salt and pepper powder, as required
½ tsp turmeric powder
8.
1 tsp garam masala powder
4 cups grated paneer
9.
Chopped coriander leaves, as required
Preparation
Pre heat the oven to 180 degrees
Mix all the ingredients listed under number 1, and make it into a soft dough
Spread this out into a large rectangular shapes and put 2 big tsp of margarine on 2/3 rd portion of it
First, fold the side where margarine is not spread and then fold the side where it is applied
Repeat the step twice. Each time, 2 big tsp of margarine must be applied on the rolled out dough before folding
Once again, spread this into a large rectangular shape by rolling it out
Heat oil in a pan and add cumin seeds to it.
Add green chillies, garlic and curry leaves and sauté well
Add onions and sauté on low flame
Then, mix the ingredients listed under 7 and sauté well for 3 minutes
Add garam masala and paneer to this and let it cook well. Now, add the chopped coriander leaves and mix well. Turn of the stove
The dough that has been kept must be made into cubes that are each of 10 cm
Put the filling on each of them and fold in the shape of a cone
Fold the longer side slightly backwards
Bake the croissant in the pre-heated oven for 20 minutes first
Turn down the heat by 100 degrees and bake for another 20 minutes until they are crisp
