Paneer Broccoli Soya Ghee Roast Pockets is a vegetarian dish by Pooja Pandit and can be prepared in 80 mins. It is made with Cottage Cheese, Broccoli, and Soy Nuggets. Paneer Broccoli Soya Ghee Roast Pockets is essentially from the Fusion cuisine and can be had as a snack.
1 hour and 20 minutes
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To begin making Paneer Broccoli Soya Ghee Roast Pockets Recipe, first and foremost, knead the dough for the paratha pockets and keep aside.
The next step is to soak the red chillies in hot water for about 20 minutes.
Then soak the soya chunks in hot water for about 10-15 minutes.
Heat 1 teaspoon ghee in a kadai and roast the coriander seeds, cumin, mustard seeds, fenugreek seeds, peppercorns, fennel seeds, curry leaves till they turn aromatic.
Cool and grind together with drained red chillies, garlic cloves, and tamarind and salt using sufficient water to get a thick paste.
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