First let us activate the Yeast. To activate the Yeast take Warm Water in a cup. Water should be warm and not hot or else the yeast might not get activated. You can also replace Water with Warm Milk.

Add a teaspoon of Sugar to the Warm Water and stir it to dissolve completely. Sugar is added to the water since it acts as a catalyst which activates the yeast.

Next add Dry Yeast and stir it to dissolve completely. Cover the cup and allow it to rest for about 15 minutes.

After 15 minutes you will see that the yeast gets activated with the formation of froths. If froths are not formed then it means that the yeast has not been activated. Do not use this yeast and try with another brand of yeast. Keep the activated Yeast aside.

Now take All Purpose Flour (Maida) in a large bowl.

To it add Garlic Powder, Oregano, Chilli Flakes, Mixed Herbs and Salt. Mix all the ingredients uniformly.

Next add the Activated Yeast to the mixture and mix it. Knead the mixture to prepare soft dough. If required you can add extra water while kneading.

Knead the mixture for about 5-10 minutes so that the dough becomes soft.

After 5-10 minutes, add Oil and knead the dough once again for few minutes.

Now cover the dough with a moist cloth and keep it in a warm place for about 1 to 1½ hours. During this time the dough becomes double in its size. Knead it again for 5 minutes. Keep it aside.

Heat 2-3 teaspoon Oil in a kadai or pan over medium flame.

Once the Oil heats add Chopped Garlic into it and saute for few seconds.

Next add Chopped Onion and cook till the colour of the Onion changes to light golden in colour.

When the Onion becomes light golden in colour, add Chopped Tomato and Salt. Mix and cook till the tomatoes become soft and mushy.

Next add Red Chilli Powder and cook for few seconds more.

Now add Chopped Capsicum, Sweet Corn, Oregano, Mixed Herbs, Tomato Ketchup and Mayonnaise.

Mix all the ingredients and cook for few minutes. After few minutes add Fresh Paneer cubes to the stuffing mixture and mix it. Paneer Cubes should be smaller in size.

Once the Paneer cubes is mixed properly, switch off the flame and keep the stuffing aside. Allow it to cool down to room temperature.

Take the dough and knead it for 2-3 minutes more.

Divide the dough into 4-5 equal parts and roll them to make balls.

Now sprinkle some Maida on the rolling board or in your kitchen shelf to roll the balls.

Place a ball on the rolling board and roll it into a small roti with the help of rolling pin.

Apply some water at the edges of the roti with the help of brush.

Fold the roti from three sides towards the centre and seal it. Roll it slightly with rolling pin to make a triangle shape roti.

Now we will stuff the Veg Zingy Parcel. Place small amount of Mozzarella Cheese or a mixture of Mozzarella and Cheddar Cheese at the centre.

Over the Cheese place small amount of prepared filling. Also add thin Cheese slice at the top.

Now apply some water at the three corners of the roti. Use of Water helps in proper sealing of Veg Zingy Parcel.

Hold a corner and fold it towards the centre covering the stuffing. Leave it at the centre by slightly pressing it.

Take the second corner and fold it in similar manner placing it above the first corner. Press it slightly to seal it.

Similarly take the last corner and seal the stuffing by placing it over the second corner. Press the corners slightly so that Veg Zingy Parcel is properly sealed.

The stuffing must be sealed properly so that the stuffing does not come out while baking. If required you can use extra water to seal it.

In the same manner, stuff the filling in the remaining balls following the steps 4-12 as mentioned above. Take a pizza tray or baking tray and grease it with Butter or Ghee. Sprinkle some maida over it. Place all the stuffed Veg Zingy Parcel in the tray.

Apply some milk over the stuffed Veg Zingy Parcel with the help of brush. Use of milk on the surface of the Veg Parcel gives a nice colour to it on baking. Also sprinkle some Oregano and Mixed Herbs on top of the parcel.

Let us first prepare the baking setup. Take the heavy base kadai and add Regular Salt to it.

Place a tray stand over the Salt. Switch on the flame and place the kadai over the stove.

Cover the kadai and preheat over medium flame for about 15 minutes. This is the setup for baking the Veg Zingy Parcel. You can bake it in pre heated microwave oven also.

After 15 minutes open the lid of the kadai and with the help of cloth or tong place the tray with Veg Zingy Parcel over the stand.

Cover the kadai again and allow the Veg Parcel to bake for about 15 minutes over medium heat. If you are preparing the Veg Parcel in microwave oven, bake the parcel at 180 degree Celsius for about 15 minutes in a pre-heated oven.

After 15 minutes, switch off the flame. Open the lid and take out the tray from the kadai using tong or by using kitchen gloves. Use of gloves helps in avoiding any burn in our hands.

Transfer the Veg Zingy Parcel in a separate plate and apply some butter over the bread. Sprinkle some Chilli Flakes, Oregano and Mixed Herbs over it.

Delicious, soft and tasty Veg Zingy Parcel is ready to serve. Serve it hot with Tomato Ketchup, Mayonnaise, Schezwan chutney or anything of your choice.