Spicy Paneer Bhurji Parantha Recipe

Name: Spicy Paneer Bhurji Parantha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 200 g Paneer; 1 Kg Lokwan Premium Wheat Atta 1 Kg; 100 g Ajwain; 500 g Onion; 100 g Coriander Leaves; 300 g Ginger Paste; 200 ml Mustard Oil; medium Chilli Green Long; 50g Everest Garam Masala; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder

Indian cuisine · 340 calories

About this recipe

Spicy Paneer Bhurji Parantha is a wholesome and protein-rich Indian breakfast dish that combines soft crumbled paneer with a medley of aromatic spices, all stuffed into a golden, flaky whole wheat parantha. This dish is perfect for an active lifestyle and muscle-gain goals, providing ample protein and energy to start the day right. With a balanced spice level that adds a gentle kick, it is a delightful meal that brings warmth and comfort to family breakfast tables. Enjoy these paranthas with a side of yogurt or a tangy pickle for a complete, satisfying experience.

Ingredients

200 g Paneer
1 Kg Lokwan Premium Wheat Atta 1 Kg
100 g Ajwain
500 g Onion
100 g Coriander Leaves
300 g Ginger Paste
200 ml Mustard Oil
medium Chilli Green Long
50g Everest Garam Masala
100 g Jeera
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder

Instructions

1. Prepare the dough by mixing whole wheat flour, carom seeds, and a pinch of salt, then knead into a soft dough using sufficient water. Cover and let it rest for 20 minutes.
2. Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
3. Stir in ginger paste, green chili, and chopped tomato. Cook until the tomato softens and the mixture becomes aromatic.
4. Add turmeric powder, red chili powder, garam masala, and salt. Mix well, then add the crumbled paneer and chopped coriander. Toss everything together and cook for 2-3 minutes. Let the mixture cool.
5. Divide the dough into equal portions and roll each portion into a small disc. Place a portion of the paneer mixture in the center and seal the edges to form a stuffed ball.
6. Gently roll out the stuffed dough into a flat parantha, ensuring the filling does not spill out.
7. Heat a tawa or skillet on medium heat. Cook the parantha on both sides, applying ghee or oil until golden brown spots appear and it is fully cooked.
8. Serve hot with yogurt or pickle for a delicious breakfast.