Zingy parcel

In a bowl, mix the flour, instant dry yeast, red chilli flakes, salt and sugar.

Mix well. Add water. Knead for 6-7 minutes.

Now add 1 tbsp of refined oil.

Knead for another 3-4 minutes.

Shape the dough into a ball. Place the dough in a well oiled bowl. Cover the bowl with cling film. Let the dough rise.

Let the dough double in volume.

Punch down the dough gently.

Knead for a minute or two.

Shape it into a ball. Cling wrap it and refrigerate the dough for 2-3 hrs.

Meanwhile, let us prepare the filling. Heat a heavy bottom saucepan on medium heat. Add ginger and garlic. Reduce the heat. Add chopped green chillies. Add chopped mushrooms. Keep stirring.Now add chicken / paneer cut into small pieces. Add salt. Cook it until dry. Add the seasoning. Turn off the heat. Allow it to cool. Add mayonnaise. Mix well.

For the flavoured oil, mix all the ingredients together in a small bowl. Heat it for a minute or two in the microwave. Turn off the heat. Let the oil cool well.

Divide the dough into equal portions.Each portion weighing around 38gms.

Using a rolling pin, roll the dough into a circle.

Next step is to form a triangle.

Flatten it gently using a rolling pin. Brush the dough with the flavoured oil.

Place a small slice of cheese.

Mix 2 tbsp of flour with 1 tbsp of water into a thick paste.

Seal the edges of the dough using this paste. Seal it tightly.

Line a rectangular tin with parchment sheet.

Brush it with flavoured oil.Sprinkle Italian herbs on top.

Pre heat the oven at 180 degrees C with both top and bottom rods on.

Eggwash the dough for a golden brown crust. (optional).

Bake for 15-18 minutes at 180 degrees C.