Dough: take 3/4 cup warm water. Add yeast and sugar in it. Combine them lightly. Cover and keep aside for 10 min. It will rise well in 10 min.

Meanwhile take maida in. Mixing bowl. Add salt to it and combine well. Add the yeast water to it and make dough. The dough should be a bit soft (medium soft). Add more water in case it is needed.

Once the dough comes together with the right consistency, add a little oil at a time and knead l. Use entire amount of oil and knead until the dough is nicely smooth and it doesn't stick to hands.

Brush it with oil, cover tightly and keep it in warm place for an hour or until it rises at least double in quality. Combine maida and sooji for dusting.

Once the dough has fermented, punch it to remove air. Knead lightly to make it smooth. You may use little bit of dusting if required. Make 12 equal sized balls from it. Cover and keep aside until use.

Sauce: combine all the ingredients for sauce and mix well. Adjust seasoning as per your taste if required. This sauce states very delicious. It can also be used as burger mayonnaise or as an Italian deep.

Stuffing: heat butter in a pan. Add bell pepper, salt, turmeric pw, chilli pw, garam masala and kasoori methi. Combine everything well and cook for a few seconds on low heat. Next add paneer cubes combine everything and remove from heat. Keep the flame to the lowest. Do not overcook paneer or else it will get chewy. Cook only until the spices and butter are well quoted on paneer.

Making zingy parcels: roll slightly thick rotli from the dough. Use a bit of dusting (minimal amount) while rolling if required. Fold the sides to make a triangle.

Apply about 3/4 tsp sauce in the middle of the triangle leaving the corners. Do not use too much sauce or else it will run out during baking. Place a tbsp paneer stuffing on it. Apply water on the 3 corners of the triangle.

Stick the two corners together. Place and press lightly the 3rd corner on it. Fold and rest the corners on the side.

Gently lift the zingy parcel and place it in the baking tray. Prepare all 12 parcels similarly. Brush them with some water / milk.

Bake them in the oven preheated at 200c. They should be ready anytime between 10-20 min. You may have to change the rack and temperature for even baking (depending on the heat and size of the oven). I had to bake for the first 10 min in the full oven mode and then on the grill mode for the last 5 min..all at 180c. This is the colour we are expecting at the top and bottom. You may apply some butter on the top to get the shiny surface. Sprinkle some basil on the top to garnish.

It is a complete dish on its own. still if someone wants to enhance the taste further, it can be served with some chilli sauce and remaining sauce from stuffing. Consume hot to enjoy the delicacy of paneer and the spongy texture of the parcels.