PREPARATION

1. In a mixing bowl, add 2 teaspoons dry yeast, 2 teaspoons sugar, 50 milliliters warm water and mix it well.
2. Rest the mixture for 5 minutes.
3. Add 300 grams all purpose flour, 1 teaspoon salt, 2 tablespoons oil, 80 grams curd and mix it well.
4. Add 100 milliliters warm water and knead it into a smooth soft dough.
5. Rest the for 2 hours.
6. Heat 2 tablespoons oil in a skillet, add 145 grams onions and fry till translucent.
7. Then, add 200 grams bell pepper, 240 grams tomato and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon oregano, 1 teaspoon chilli flakes, 1 tablespoon maggi masala and mix it well.
10. Add 40 grams ketchup, 2 tablespoons red chili sauce and mix it well.
11. Now, add 200 grams paneer and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat and keep aside.
14. In a bowl, add 100 grams mayonnaise, 30 grams ketchup and mix it well.
15. Take a ball from dough and add 1 teaspoon oil on it.
16. Flatten it with the help of your fingers.
17. Place it on a baking tray.
18. Brush it with butter and add some coriander on it.
19. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes.
20. Remove it from oven and place it on a board.
21. Spread the prepared sauce on it.
22. Add the prepared paneer mixture on it.
23. Spread it evenly.
24. Cover it with another bun.
25. Place it on a grill machine.
26. Brush it with butter.
27. Grill for about 5 - 7 minutes or until it turns golden brown in color.
28. Serve hot.

Cheesy Mini Kulcha Sandwich

Servings - 2 - 3

INGREDIENTS
(For Dough)
Dry yeast - 1 1/2 teaspoons
Sugar - 1 1/2 teaspoons
Warm milk - 100 milliliters
All purpose flour - 145 grams
Wheat flour - 145 grams
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Coriander - 2 tablespoons
Salt - 1 teaspoon
Warm milk - 120 milliliters
Oil - 2 tablespoons

(For Mushrooms)
Mushrooms - 200 grams
Lemon juice - 1 tablespoon
Yogurt - 95 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Dry red chili - 4
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Black peppercorns - 1/2 teaspoon
Cloves - 1/2 teaspoon
Coriander seeds - 2 teaspoons
Garlic cloves - 5 - 7
Tamarind pulp - 2 tablespoons
Water - 50 milliliters
Ghee - 2 teaspoons
Curry leaves - 1 tablespoon
Salt - 1/4 teaspoon
Jaggery - 1 1/2 teaspoons
Processed cheese - to taste
Butter - for grilling and brushing