Chop the spring onions, chillies and coriander.
Shallow fry peas, spring onions, cheese, chillies and coriander, mixing until they join together in pan.
Allow to cool.
Mix together flour, Macphie Softie® mix, yeast and water for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer).
The temperature of the dough should be 27°C (80 °F) .
Divide the dough into 30g pieces, mould into balls and rest for 10 minutes.
Encase the filling with dough, roll in dusting cones or semolina and place on silicone paper.
Prove for 40 minutes at 40°C (104 °F) at 85% relative humidity.
Fry the dough pieces at 190°C (374 °F) for approximately two minutes on each side.
- 100g Macphie Softie®
- 1000g bread flour
- 30g yeast
- 650g water
- 150g scoop dusting cones, or semolina
- 25g olive oil
- 150g processed peas
- 3 spring onions
- 250g paneer
- 2 green chillies
- handful coriander
- seasoning to taste (we use cumin and turmeric)