• Crumbled paneer         : 1/2 cup

• Kashmiri chilli pdr      : 1/4tsp

• Green chill                  : 1 small

• Garam masala             : 1/4 tsp

•  Aarmchur pdr            : 1/8 tsp

• Salt as needed

Method:

• Take wheat flour in another bowl mix with salt and add necessary water and knead it to smooth dough.  Grease with a spoon of ghee and keep aside for 20 mins.

• Take a small ball from the dough and roll it about 5 inches diameter. 

• Place a spoonful of paneer stuffing in the middle of the chappathi and start pleating bringing to centre. Press from the centre and roll it again. Otherwise spread the paneer mix and keep another chappathi over it and press it slowly.

• Repeat the process with balance dough.

• Heat a tawa and  place the chappathi cook both sides, add little ghee and press it slightly.

• Serve it with raita and pickle.

Ingredients:

• Kabuli Chana /chole                   : 250 gms

•  Baking soda                              : 1/2 tsp(optional)

• Hing                                           : 1/4 tsp

Method:

• Wash and soak Chana overnight in 2 cups water.

• Grind onion  and tomatoes separately to make a paste. 

• Heat oil in a pressure pan add the whole garam masala and fry for 2 seconds. Then add the onion paste and fry it in medium flame till it changes the colour. Add a tbsp of oil and saute again till the oil separates.

• Now add the tomato paste and fry it well.  Mix Chole masala (I used MDH brand), chilli pdr, coriander powder, Turmeric pdr & amchur powder  and add this, mix well. Now add the soaked Chana along with the water to this. Add salt, tea bag and baking soda.  Close the vessel and cook till 6 to 8 whistle. Cool it and open the cooker. Remove tea bag from it. 

• Heat ghee in small kadai add the hing and slit green chilli,  fry it.  Add this to the chole and mix it.

• Transfer this to a serving bowl and serve it with chappathi or roti.