Paneer Broccoli Soya Ghee Roast Pockets Recipe

Paneer Broccoli Soya Ghee Roast Pockets Recipe is a fusion recipe that is similar to paratha pockets. Ghee roast recipes is a famous and traditional Mangalorean recipe. Here I have followed the ghee roast cooking but have included a wonderful and nutritional twist of including healthy broccoli, soy chunks and paneer as a filling.  Paneer (Homemade Cottage Cheese), Broccoli, Soy Chunks (Nuggets), Coriander (Dhania) Seeds, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Methi Seeds (Fenugreek Seeds), Byadagi Dried Chillies, Whole Black Peppercorns, Fennel seeds (Saunf), Curry leaves, Garlic, Red Chilli powder, Kashmiri Red Chilli Powder, Tamarind, Curd (Dahi / Yogurt), Onion, Ghee, Salt, Water, Fennel seeds (Saunf), Asafoetida (hing), Whole Wheat Flour, Salt, Oil, Water   For the Ghee Roast stuffing: 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 Dry spices for roasting: 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) For the paratha pockets : 2 cups Whole Wheat Flour Salt , to taste 2 teaspoons Oil , to knead Water , to knead     40   40     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.Take half the masala mixture and mix with curd in a bowl. Add the paneer cubes and marinade it and keep aside.Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water. Pulse in a mixer grinder to get a minced soy. Shallow fry the marinated paneer in hot ghee till roasted on both sides, in a shallow frying pan. In the same pan, add more ghee if required and add fennel seeds and chopped onions to it. Saute till onions turn translucent.Add the soya mince and the minced broccoli. Stir on high flame for a few minutes. Add the remaining ground masala and saute. Add very little water, a few teaspoons to cook the vegetables. Keep stirring on high flame. Mince the roasted paneer with your fingers and add to above mixture. Add salt to taste. Add red chilli powders and mix well. Once the mixture is dry, switch off the heat. Cool the mixture.