Tandoori Masala Paneer Paratha Recipe

Indian cuisine · 260 calories

Tandoori Masala Paneer Paratha recipe

About this recipe

Tandoori Masala Paneer Paratha is a flavorful and high-protein Indian breakfast dish that combines the smoky and aromatic flavors of tandoori spices with a creamy paneer filling, all encased in a soft whole wheat paratha. Perfect for a family breakfast, this hearty meal is packed with balanced spices, moderate heat, and a protein boost to fuel your day. The combination of fresh coriander, yogurt, and tandoori masala creates a mouthwatering filling, while the parathas are pan-cooked to golden perfection, making them irresistibly delicious and satisfying.

Ingredients

  • - Malai Paneer
  • 1 Kg Lokwan Premium Wheat Atta 1 Kg
  • 200 g Dahi
  • - Tandoori Seasoning 50g
  • 100 g Coriander Leaves
  • medium Chilli Green Long
  • 200 ml Ghee
  • - Dairy Milk
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 100 g Red Chili Powder
  • 100 g Salt

Instructions

  1. 1. In a mixing bowl, combine whole wheat flour, a pinch of salt, and warm milk. Knead into a soft, pliable dough and let it rest for 20 minutes, covered with a damp cloth.
  2. 2. In another bowl, mix crumbled paneer, tandoori masala, red chili powder, cumin powder, garam masala, fresh coriander, green chili (if using), and yogurt. Adjust salt to taste and mix well to create the filling.
  3. 3. Divide the dough into small equal-sized balls and roll each ball into a small disc using a rolling pin.
  4. 4. Place a spoonful of the paneer filling in the center of one disc, fold the edges over the filling, and seal it completely. Flatten the stuffed ball gently and roll it out into a paratha, ensuring the filling doesn’t spill out.
  5. 5. Heat a skillet or tawa over medium heat. Place the rolled paratha on the skillet and cook for 1-2 minutes on each side until light golden spots appear.
  6. 6. Brush the paratha with ghee or oil and cook further, flipping occasionally, until both sides are golden brown and cooked through.
  7. 7. Repeat the process for the remaining dough and filling. Serve hot with yogurt, pickle, or mint chutney on the side.