Masala Paneer And Mixed Veg Paratha Recipe

About this recipe

Masala Paneer and Mixed Veg Paratha is a hearty and flavorful Indian breakfast option that brings together soft, spiced paneer and a medley of fresh vegetables stuffed into warm, flaky parathas. The balanced spice level adds just the right amount of warmth, making it a delightful meal for the whole family. Perfectly suited for a sedentary lifestyle, this dish is designed to maintain a balanced diet with moderate calories. It’s wholesome, satisfying, and showcases the richness of Indian cuisine, ideal for a leisurely morning meal.

Ingredients

• 200 g Paneer
• 250 g Spinach
• 250 g Carrot
• 200 ml Mustard Oil
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 100 g Salt
• 500 g Capsicum Green
• 100 g Ajwain
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Prepare the dough by mixing whole wheat flour, ajwain, and 1/4 tsp salt in a bowl. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
2. 2. Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the green chilies and chopped capsicum, and sauté for 2 minutes.
3. 3. Add grated carrot, chopped spinach, turmeric powder, coriander powder, red chili powder, garam masala, and 1/2 tsp salt. Cook for 3-4 minutes until the vegetables are soft.
4. 4. Add crumbled paneer to the pan and mix well. Cook for another 2-3 minutes, ensuring the stuffing is well combined and lightly spiced. Remove from heat and let it cool.
5. 5. Divide the dough into equal portions and roll each portion into a small circle. Place a spoonful of the paneer and vegetable mixture in the center, fold the edges to seal, and flatten gently.
6. 6. Roll the stuffed dough into a flat, round paratha, being careful not to tear the dough.
7. 7. Heat a tawa or flat griddle over medium heat. Place the paratha on the tawa and cook for 1-2 minutes on each side until golden brown, adding a few drops of oil or ghee as needed.
8. 8. Repeat for the remaining dough and stuffing. Serve the hot parathas with yogurt, pickle, or mint chutney for a complete breakfast.