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Domino's Zingy Parcel | Zingy Parcel Recipe

blessmyfoodbypayal
veg zingy parcel is a snack having a soft but crusty bread outside & soft gooey paneer/cheese stuffing
5 from 11 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Resting time 2 hours
Course Appetizer, Bread
Cuisine Indian
Servings 6 parcels

Ingredients
  

1 cup = 200 ml

    FOR ACTIVATING YEAST

    • 1/2 cup water luke warm
    • 2 tsp sugar we have used bura sugar. You can use refined sugar or jaggery powder also
    • 1 tsp Yeast we have used active yeast

    FOR MAKING DOUGH

    • Activated yeast
    • 1.50 cup Whole wheat flour 240 grams/or all purpose flour
    • 2 tbsp milk powder see notes below
    • 1/2 tsp garlic powder see notes
    • 1 tsp Salt
    • 2 tsp + 1 tsp oil
    • Water for kneading dough

    FOR HARISSA SAUCE

    • 8-10 Dry red chillies
    • 1 tbsp coriander leaves
    • 3-4 garlic cloves
    • 1/2 tsp caraway seeds/shahi jeera see notes
    • 1 tbsp oil
    • Juice of half lemon
    • Salt to taste
    • 1 tsp water
    • Boiling water for soaking chillies

    FOR MAKING FILLING

    • Harissa Sauce
    • 4 tbsp mayonnaise
    • 75 grams paneer/indian cottage cheese cut into 24 small pieces
    • 1/2 tsp ginger crushed
    • 1/8 tsp Turmeric powder
    • 1/4 tsp red chilli powder
    • 1/2 tsp garam masala
    • 1/2 tsp dry fenugreek leaves/kasuri methi
    • Salt to taste

    FOR PREPARING ZINGY PARCELS

    • Dough
    • Paneer & harissa mayonnaise
    • Corn meal/makki ka atta as per need see notes
    • Water as required

    ADDITIONAL INGREDIENTS

    • Milk for giving wash
    • Melted butter for giving wash
    • Mix herbs for sprinkling

    Instructions
     

    ACTIVATING YEAST

    • Take a bowl carrying luke warm water.
    • Add sugar and mix it till dissolved.
    • Add yeast, mix and keep aside for 5 to 10 minutes for activating. (See notes below).
    • In 5-10 minutes, yeast will turn frothy and bubbly and can be seen as a foamy stuff on the surface of water. If yeast has activated this way, only then proceed with the recipe ahead. Otherwise don't make the recipe.

    KNEADING THE DOUGH

    • Take a wide bowl or container and add flour in it.
    • Add milk powder, salt, garlic powder and mix.
    • Make a well in the centre of flour and add yeast mixture, which was activated initially.
    • Mix everything together well.
    • Start adding water, little at a time, and begin to knead the dough.
    • Once dough has come together, add 2 tsp of oil and knead it for good 10 minutes. This 10 minutes kneading is very important for good results.
    • After 10 minutes, grease the bowl with oil and put dough in it.
    • Apply little oil on the dough too.
    • Put a kitchen towel on the bowl, place a lid and keep the bowl in some warm area of kitchen for proofing the dough for about 2 hours.

    MAKING OF HARISSA SAUCE

    • Take a boiling water and add dry red chillies in it. If you have big sized chillies, then add 8, otherwise 10-12.
    • Cover the bowl and let chillies remain soaked for 15 minutes.
    • After the said period, drain water from chillies.
    • Transfer chillies in a blender.
    • Thereafter add all the ingredients mentioned under the head "FOR HARISSA SAUCE" in the list of Ingredients. ie coriander leaves, garlic cloves, caraway seeds, oil, lemon juice, salt and just 1 tsp of water.
    • Give it a nice blend and keep aside.

    MAKING OF FILLING

    • Take a bowl and add harissa sauce in it.
    • Add mayonnaise.
    • Now add red chilli powder, turmeric powder, garam masala, dry fenugreek leaves, ginger and salt.
    • Give them a good mix.
    • Then add paneer cubes.
    • Again mix everything well so that paneer gets properly coated with the sauce. Keep aside.

    MAKING OF ZINGY PARCELS

    • After 2 hours, uncover the dough. The dough must have doubled by now. (see notes).
    • Assemble it with light hands so that all air incorporated inside the dough must not vanish.
    • Divide dough into 6 equal portions.
    • Take one portion and roll it into a smooth ball using your palms.
    • Put it on a corn meal sprinkled surface and sprinkle some corn meal on the ball too.
    • Start rolling it with the help of rolling pin.
    • Now make 3 folds from the corners, giving it a triangular shape. You can watch the video for better understanding.
    • Put some filling (4 pieces of paneer) in the middle of the triangle.
    • Apply some water on the 3 triangular ends.
    • Pick up each end, bring in the middle and pinch with each other. It should be pinched properly, otherwise it may open up while baking.
    • Likewise prepare rest of the 5 portions of dough too and put all 6 in a baking tray lines with greased butter paper or parchment paper.
    • Give them a good wash with milk. It will help in attaining golden colour while baking.
    • Bake in preheated oven for 220°C/428F in the middle rack for 20-22 minutes or until parcels attain a nice golden top. You can shift the tray from middle to top rack if you feel parcels are ready but haven't attained the right colour. Play your wisdom depending on the performance of your oven.
    • Once done, bring the tray out of the oven.
    • While the parcels are extremely hot, brush them with melted butter.
    • Sprinkle some mix herbs all over the parcels.
    • Your zingy parcels are ready. Enjoy hot or cold.

    Notes

    1. Active yeast needs proofing but in case you are using instant yeast, no need to activate it. To know more about yeast and its use, read here.
    2. You can make this recipe with the sourdough starter too.
    3. Whole wheat flour can be replaced with all purpose flour or both in the ratio of 50:50.
    4. In case you don't have milk powder, then use milk to knead the dough instead of water.
    5. If you don't have garlic powder too, then finely crush 1-2 garlic cloves and add to the flour.
    6. Proofing time of dough may vary depending on whether conditions. You may need less than 2 hours or may be more than 2.
    7. Remember, salt is added thrice. So be careful not to add much.
    8. Instead of soaking dry red chillies in hot water for 15 minutes, you can boil chillies in water for 4-5 minutes.
    9. Shahi jeera/caraway seeds can be replaced with regular jeera/cumin seeds.
    10. In case you don't have corn meal, use semolina. And if you don't have semolina too, then no option except whole wheat flour or all purpose flour (in case you are using this).
    11. You may add bit of mozzarella cheese while stuffing the parcels.
    Keyword paneer zingy parcel, veg zingy parcel, zingy parcels