Crispy Paneer Pockets Recipe with Red Harissa | Chilzo

• 200g paneer, cubed
• 1 tablespoon cooking oil
• 1 bell pepper, diced
• 1 onion, diced
• 2-3 tablespoons Chilzo's Red Harissa, to taste
• Salt, to taste
• Spring roll sheets, for making pockets
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. Heat oil in a pan over medium flame.
2. Add the paneer cubes and cook until golden, about 2-3 minutes. Remove and set aside.
3. In the same pan, add the diced bell pepper and onion.
4. Cook for 2-3 minutes, until the vegetables are tender but still crisp.
5. Add Chilzo's Red Harissa and stir to coat the vegetables and paneer. Cook for another 1-2 minutes.
6. Season with salt to taste.
7. Spoon the paneer and vegetable mix onto each spring roll sheet and fold into pockets, securing with a toothpick if needed.
8. Heat a bit more oil in the pan over medium heat.
9. Shallow-fry the pockets until golden brown and crispy on both sides, about 2-3 minutes per side. Serve hot.