PREPARATION

1. In a mixing bowl add 260 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon vinegar, 60 grams butter, 120 milliliters water and knead into a smooth soft dough. Freeze for 20 minutes.
2. Place the 280 grams butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin and freeze for 20 minutes.
3. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Place crumbled butter in the center and fold the two ends over and freeze for 20 minutes again. Repeat this process 3 times.
4. Heat 1 tablespoon in a pan add 150 grams onions and fry till they turn translucent.
5. Add 130 grams tomato and stir well. Add 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon salt and mix all the ingredients well.
6. Now, add 200 grams crumbled paneer and cook for 3 - 5 minutes.
7. Add 2 tablespoons coriander and mix well. Turn off the heat and let the mixture cool completely.
8. Now roll out the butter dough into a rectangle shape and cut it into a four squares.
9. In a mixing bowl add 1 tablespoon all purpose flour, 2 tablespoons water and mix well to make all purpose paste.
10. Put some all purpose flour paste on the sides of the squares.
11. Place a dollop of the cooled paneer stuffing in the centre of each one and shape it in a triangle by pinching the sides together to seal them.
12. Brush the tops of the closed pastry with butter
13. Preheat the oven to 440°F/230°C. Bake for 15 - 20 minutes or until golden.
14. Serve with ketchup.