Heat oil in a pan and add sliced onion to the pan, let the

onion get a little bit brown and caramelized while taking care that they shouldnot burn completely. My trick is I just keep the heat to medium and sprinkle bit of salt which helps in browning from outside little early and just from outside while its flesh is still soft inside.

Add chopped tomatoes to caramelized onions and saute them over medium heat for 2 minutes, follow it up with chopped vegetables and paneer and cook for another two or three minutes, add chilli flakes at this stage and adjust salt. Do not add too much of it as cheese and pastry sheets already have enough.

Remove the filling from the stove and let it cool a bit, spoon out the filling over small squares of pastry sheets. Bake for 12-15 minutes or till pastry sheets are crisp and light brown.

Place a chunk of extra sharp cheddar cheese and let it melt for a minute or so. Serve with any of these filling salads.