Paneer Bhurji Paratha

February 19, 2021

Paneer Bhurji Paratha

Paneer Bhurji Paratha

This recipe is a slight variant from paneer paratha. It tastes delicious with curd and pickle or any side dish of our choice. A balanced meal with carbohydrates from wheat flour, protein from paneer, Vitamin C from green bell pepper and coriander leaves(cilantro). Curd and pickle as probiotics. Other herbs and spices for flavoring.

Cuisine: North Indian

Coarse: Breakfast/Dinner

Cooking Time: 25 mins

Prep Time: 15-20 mins

Serves: 3

Ingredients

Chapati dough with wheat flour - needed quantity
Grated Paneer - around 300 gms
1/2 medium sized chopped onions
1/4 of a green bell pepper
1 tsp ginger-garlic paste
1 green chilli chopped
coriander leaves chopped
1 tbsp coriander powder(dhaniya powder)
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tsp cumin seeds(jeera)
1 small tomato
crushed kasuri methi
salt to taste
Oil for seasoning
Oil/Ghee to smear on top of parathas

Directions

Step 1:

Take wheat flour as per your needed quantity and knead as a chapati dough. Keep it aside. Chop the onions, green bell pepper(capsicum), green chilli and tomato. Crush the ginger and garlic in a mortar. Grate the paneer.

Step 2:

Heat oil in a pan. Add jeera. Let it change color. Add finely chopped onion and green chilli. Saute for a min. Add ginger-garlic paste. Saute for a min. Add finely chopped capsicum and again saute for a min. Do not cook for long. Onions and capsicums have to be crunchy.

Step 3:

Add finely chopped tomato, turmeric powder, chilli powder, coriander powder and garam masala. Mix everything well. Saute until the tomato gets mushy. Add grated paneer.

Step 4:

Mix well. Add salt. Crush the kasuri methi into the palms nicely. This gives a nice flavor. Add this and finely chopped coriander leaves into the pan. Check for salt and the spiciness. The stuffing is now ready.

Step 5:

Take a big lemon sized chapati dough(slightly bigger than the usual chapati dough). Dust with wheat flour. Flatten it. Keep 2 tbsp or needed quantity of the stuffing in the center of the flattened dough. Close it from all the sides and seal it properly so that the stuffing should not come out while rolling. Pinch off the extra dough from the top.

Step 6:

Roll it slightly thicker and place it on a hot tawa. Cook on both the sides thoroughly in medium flame until brown spots are seen. Parathas will nicely puff up. Smear with oil/ghee.