Dominos style zingy parcel

DOMINOS STYLE ZINGY PARCEL

INGREDIENTS FOR DOUGH

• Maida – 2 cup
• Dry Yeast – 2 tsp
• Warm water – 1/2 cup
• Warm water to knead – roughly 1/4 cup OR more / less depending on the quality of flour.
• Sugar – 2 tsp
• Olive oil – 3 tbsp
• Salt as required
• Mixed herbs /oregano – 1 tsp
• Makkai ka atta /corn meal for dusting as required

PREPARATION

1. Mix the yeast well in warm water + sugar, cover and keep aside for 10 mins till it becomes frothy. The yeast should dissolve completely and the mixture should double in quantity.
2. If it is become frothy means it is ready to use , if not then you have to discard it and repeat the process .This is called yeast proofing .
3. **How to check the warmth of water –The warm water for yeast should be such that you should be able to keep your finger in it for 10 counts. Either less or more will not work.

METHOD

Take sieved flour + salt + olive oil + herbs and mix well .

Now add the yeast mixture and mix well .

Add required amount of warm water and start kneading .

Knead into soft dough – the dough will be sticky .

Cover it with a damp cloth and keep aside for minimum 1 1/2  hr or more, for the dough to rise. [more the better ]

After 1 1/2 OR 2 hrs , knead the dough again by punching.

*** This dough can be used for doughnuts/pizza /garlic bread stuffed buns / naan etc.

INGREDIENTS FOR PANEER STUFFING

• Paneer mini cubes – 2 cup [non vegetarians can use fried / tikka chicken pieces ]
• Pepper pwdr + chilli flakes – 1/2 tsp
• Mixed herbs/oregano – 1/2 tsp
• Garam masala /kitchen king masala pwdr – 1/4 tsp [optional ]
• Mayo – 2 tbsp
• Mixed herbs – 1 tsp
• Tomato ketchup – 1 tbsp
• Grated cheese – 2 cubes [optional ]
• Salt to taste
• ** 1 tbsp grated garlic mixed with 1/4 cup of butter for brushing  OR plain butter [garlic is optional]

**** adjust spices as per taste.

METHOD 

Take paneer /chicken in a mixing bowl and add pepper pwdr + chilli flakes + garam masala +mayo + ketchup + cheese + salt of mixed herbs .

Make a mixture garlic + butter and keep aside .

HOW TO MAKE ZINGY PARCELS.

Divide the dough into 6 equal portions and roll it into balls .

Spread a layer of makkai ka atta on the clean platform .

Take a portion of dough and roll it into a circle with thickness of parathas. [not very thin or thick ]

Brush the garlic butter on the circle leave half an inch space at the border /edges.

Make a triangle by folding the edges as shown in pic  .[chk the video ]

Again brush butter all over ,spoon in little stuffing in the centre.

Now bring the edges together one over another and pinch it gently in the centre .

**You can seal it using cornflour slurry .

Again brush the butter on the top and sprinkle mixed herbs /oregano .

Arrange it on a baking tray with enough gap between the parcels.

Preheat the oven at 200 * C.

Keep the zingy parcel in the middle rack and bake for 25 – 30 mins .

Check after 20 mins to see whether the parcels are baked and its browning from all sides.

If needed you can brush little more butter.

Mine was baked in 25 mins.

Once done ,serve hot with any dips or sauces .

VARIATION – You can bake it in cooker / pan /kadai also just  like we bake cake without oven .Baking time will be same .

Check my recipes on baking with oven  –Baking cake without oven recipe

NOTES

1. You can take a combo of wheat and maida .
2. You can use any stuffing of your choice like mushroom /paneer /egg /chicken in burji form and finely chopped so that its easy to stuff.
3. If the dough is very wet ,then add extra flour and knead .
4. Check the expiry date of the yeast before you start.
5. Always store the yeast in the fridge.

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