Paneer Pockets

1. In a large mixing bowl, grate paneer.
2. Add capsicum & boiled fresh corn to it.
3. Season with salt followed by mixed herbs, chili flakes & ketchup. Mix everything & keep aside.
4. Now take a bread slice & roll it with a rolling pin to thin it out. (Make sure the slices of bread are fresh and not dry)
5. Cut the rolled out bread slice with a round cookie cutter. ( save the edges for a bonus recipe coming up)
6. ⁠Add a spoonful of the prepared filling in the centre of the bread.
7. Apply water on the edges of the flattened bread slice, fold and seal with the help of a fork (like a gujiya).
8. Make as many pockets as you need to pack in your child’s tiffin.
9. In a non-stick pan, add butter along with sesame seeds. Now place all the pockets on the pan & toast them on both sides till they are golden & crispy.
10. Once done take them out on a plate, cool slightly & pack them in a tiffin box with crunchy bread bites on the side.

BONUS RECIPE

1. To make Crunchy Bread Bites, Season the bread trimmings left after cutting the roundels of bread above, with salt and add all the same spices to it. Infact also add the sesame seeds that get left behind in the pan (I haven’t shown it in the video but why not? 😉)
2. Drizzle a little oil, transfer to a baking tray and place in a Preheated oven( 180° C) for just 3-4 mins. Once done, take it out, let it cool completely & store in an air tight jar.
3. Enjoy whenever you get a crunchy craving!