Tandoori Paneer And Mint Thepla Recipe

About this recipe

Tandoori Paneer and Mint Thepla is a vibrant and wholesome Indian breakfast recipe that combines smoky, spiced paneer cubes with soft, aromatic mint-flavored flatbreads. The tandoori marinade infuses bold yet balanced flavors into the paneer, while the thepla is made with a mix of whole wheat flour and fresh mint leaves, offering a subtle freshness. Perfectly suited for a family meal, this dish is both hearty and nutritious, making it an ideal start to your day.

Ingredients

• 200 g Paneer
• - Tandoori Seasoning 50g
• 200 ml Mustard Oil
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 1Bunch Pudina
• 200 g Dahi
• 200 ml Ghee
• 250 ml Lemon Juice Concentrate
• 100 g Ajwain
• 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 yogurt, tandoori masala, red chili powder, turmeric powder, garam masala, cumin powder, mustard oil, and lemon juice to prepare the marinade.
2. 2. Add paneer cubes to the marinade, ensuring they are evenly coated. Let it rest for 20-30 minutes.
3. 3. In another bowl, mix whole wheat flour, chopped mint leaves, ajwain, salt, and curd. Knead into a soft dough, adding more curd if necessary. Cover and let it rest for 15 minutes.
4. 4. Heat a non-stick pan over medium heat and lightly grease with ghee. Cook the marinated paneer cubes until golden and slightly charred on all sides, about 6-8 minutes. Set aside.
5. 5. Divide the dough into small portions and roll each into a thin circle. Heat a tawa or flat pan, cook each thepla on medium heat, and apply ghee on both sides until golden brown.
6. 6. Serve the tandoori paneer with the mint thepla hot, accompanied by yogurt or chutney, if desired.