Savory Paneer And Vegetable Stuffed Parathas Recipe

About this recipe

Start your morning with savory paneer and vegetable stuffed parathas, a quintessential Indian breakfast that combines rich flavors, satisfying textures, and nutrition in every bite. This dish features a delectable filling of paneer, spiced mixed vegetables, and fresh coriander, all gently toasted between slices of multigrain bread. With an impressive 39g of protein, it’s a powerhouse meal to fuel your day. The turmeric and ginger add a warm, earthy flavor and provide anti-inflammatory benefits, while the sesame oil gives a nutty finish. Perfectly balanced in calories, carbs, and fats, this recipe is designed for anyone looking for a hearty, wholesome start to their day. Whether served with a cooling yogurt dip or tangy chutney, these stuffed parathas are sure to delight your taste buds and keep you energized throughout the morning.

Ingredients

• 50 g Parsley Leaves
• 50 g Honey
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• - Baby Tomatoes
• - Chicken Breast
• 250 g Cucumber
• 100 g Feta Cheese
• 400 g Sweet Corn Kernels
• 250 g Quinoa
• - Powder - Black Pepper-50 Gm
• 200 g Table Salt
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
• 200 g Paneer
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• 100 g Organically Grown Garlic Cloves (Unpeeled)
• - Ginger Powder
• 100 g Coriander Leaves
• - Toasted Sesame Oil-100 Gms
• 200 g Urban Platter Vegetable Bouillon And Broth Powder
• - White Pepper
• 180 g Vinegar
• 100 g Agapi Strawberry Protein Yogurt
• 200 ml Mustard Oil
• - Rock Salt
• - Tomato Chutney Mix
• 250 Grms Chana Dal – Besan Wheat Atta 250 Grms

Instructions

1. 1. Grate the paneer into a mixing bowl and set aside while preparing the vegetables.
2. 2. Chop the coriander leaves finely and mince the garlic cloves into a smooth paste.
3. 3. Heat 1 tbsp of sesame oil in a pan and sauté the minced garlic until aromatic.
4. 4. Add the frozen mixed vegetables to the pan and stir-fry for 5 minutes until they soften.
5. 5. Mix in the ginger powder, turmeric, vegetable bouillon, and white pepper. Stir well.
6. 6. Add grated paneer to the vegetable mixture and cook for another 3 minutes.
7. 7. Incorporate chopped coriander leaves and vinegar, then remove from heat to cool slightly.
8. 8. Lay out the multigrain bread slices and trim the edges to form neat squares.
9. 9. Spread the prepared paneer and vegetable filling evenly over two bread slices.
10. 10. Place the other two bread slices on top, pressing gently to seal the edges.
11. 11. Heat the remaining sesame oil in a pan and toast the stuffed bread on both sides until golden brown.
12. 12. Slice the toasted bread into halves or quarters and serve hot with a yogurt dip or chutney.