Paneer Tikka Stuffed Multigrain Pockets Recipe

About this recipe

Paneer Tikka Stuffed Multigrain Pockets are a delightful and wholesome Indian-inspired brunch option perfect for a united family gathering. These pockets are filled with flavorful paneer tikka, a blend of aromatic spices, and crunchy vegetables, all enveloped in soft multigrain bread. The recipe balances indulgence and nutrition, offering a hearty yet light meal. Ideal for a relaxed weekend brunch, this dish brings together the richness of paneer and the freshness of veggies, making it a crowd-pleaser for all age groups. The multigrain bread pockets add a nutty texture and make the meal both satisfying and wholesome.

Ingredients

• 100 g Coriander Leaves
• 200 g Paneer
• 200 g Sub Multigrain Bread
• 400 g Curd
• 25 g Kasuri Methi
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 500 g Onion
• 200 ml Mustard Oil
• 100 g Hing Khoda
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the curd, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, dried fenugreek leaves, lemon juice, and salt. Mix well to form a marinade.
2. 2. Add the paneer cubes to the marinade, ensuring they are evenly coated. Let them marinate for 20 minutes.
3. 3. Heat 1 tbsp oil in a pan over medium heat. Add hing and sauté briefly, then add the marinated paneer along with any remaining marinade. Cook for 5-7 minutes, stirring occasionally, until the paneer is slightly golden and the spices are aromatic.
4. 4. Add the chopped tomato and bell pepper to the pan and cook for another 3-4 minutes until the vegetables are slightly tender but still crunchy. Remove from heat and let the mixture cool slightly.
5. 5. Trim the edges of the multigrain bread slices and roll them flat using a rolling pin. Place 2-3 tbsp of the paneer tikka mixture in the center of each bread slice.
6. 6. Fold the bread slices into pockets (triangular or rectangular) and seal the edges by pressing gently with your fingers or using a little water.
7. 7. Heat a non-stick pan or tawa over medium heat. Place the stuffed pockets on the pan and toast them for 2-3 minutes on each side until golden brown and crisp.
8. 8. Garnish the pockets with fresh coriander leaves and serve warm with mint chutney or yogurt dip on the side.