Paneer Butter Masala Gujiya

For Pastry Dough: 120g Whole Wheat Flour 125g Plain Flour 1/4 tsp Salt 60-75ml Water 2 tbsp Ghee For the Filling: 150g Paneer (diced into small cubes) 2 tsp cumin seeds 1 green chilli (chopped) 1 red pepper 2 garlic cloves 1/2 Jar Gymkhana Butter Masala Cooking Sauce Chopped Coriander Oil for frying

To make the pastry: Add the plain flour, whole wheat flour and salt to a bowl. Crumble the ghee into flour mixture. Rub and mix the ghee with the flours to form a bread crumb like texture. Add water in parts and knead into a dough. Knead the dough until it is firm and tight. Cover with a damp cloth and set aside for 30 minutes. To make the filling: Heat oil in a pan, and add cumin seeds once it's hot. Add the garlic and green chilli and sauté on a high heat. Add the pepper and the diced paneer to the pan along with half a jar of Gymkhana Butter Masala Cooking Sauce and simmer for 5 minutes.. Sprinkle with chopped coriander and mix through. Move to a bowl once cooked. Once the dough has rested: Cut the dough into 12 equal size parts and roll into balls. Once rolled, cover again with a damp cloth. Dust your board lightly with some flour and use a rolling pin to roll each ball into a small circle (around 4-5 inches). Rolling without flour is ideal, so don't add too much flour to your board. With your fingertip or a pastry brush, apply water to the edge of the circle. Place around 1.5 tbsp of the Paneer Butter Masala filling on one side of the circle, keeping the edges empty. Carefully, bring together both the edges and join, pressing them together gently. Seal the gujiya with a fork. Deep fry in a pan of oil until golden brown. Serve alongside green chutney to dip.