PREPARATION

1. In a mixing bowl, dd 300 grams all purpose flour, 60 grams butter, 1/2 teaspoon salt and mix it well.
2. Then, add 160 milliliters water and knead it into a smooth soft dough.
3. Wrap the dough in a plastic wrap.
4. Refrigerate for 15 - 20 minutes.
5. Take a plastic wrap and place 125 grams butter on it. Cover it with wrap.
6. Flatten it with the help of a rolling pin.
7. Refrigerate for 15 - 20 minutes.
8. Now, 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 refrigerate for 15 - 20 minutes again. 
9. Take the refrigerated dough and flatten it with the help of a rolling pin.
10. Brush it with butter.
11. Fold the dough and refrigerate for 15 - 20 minutes. Repeat this process 3 times.
12. Heat 25 milliliters oil in a skillet, add 1 tablespoon garlic and stir well.
13. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1 teaspoon salt and mix it well.
15. Now, add 70 grams tomato and mix it well.
16. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
17. Add 1/2 teaspoon red chili, 1 1/2 teaspoons green chili and mix it well.
18. Add 40 grams green peas and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Then, add 100 grams bell pepper and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Add 1 teaspoon garam masala, 1 1/2 teaspoons curry powder and mix it well.
23. Now, add 65 grams paneer and mix it well.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat and keep aside.
26. Now, take dough and flatten it with the help of a rolling pin.
27. Cut it’s sides and divided the dough into equal square portions.
28. Take the portion and brush the sides with milk.
29. Add the prepared paneer on it.
30. Fold the dough and seal the edges.
31. Place it on a baking tray.
32. Brush it with milk.
33. Preheat the oven to 400°F/200°C. Bake for 40 minutes.
34. Serve hot.