Tandoori Paneer Stuffed Flatbread Recipe

About this recipe

Tandoori Paneer Stuffed Flatbread is a delightful Indian breakfast option that combines soft and flavorful flatbreads with a spicy, marinated paneer filling. The paneer is coated in aromatic tandoori spices and yogurt, delivering a balanced medium spice level, while the flatbread provides a comforting and satisfying base. This dish is protein-rich, making it perfect for active lifestyles and those focusing on muscle gain. Serve it with a side of cooling yogurt or a fresh salad for a wholesome start to the day.

Ingredients

• 200 g Paneer
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 g Dahi
• - Tandoori Seasoning 50g
• 100G Oleo
• 100 g Coriander Leaves
• 200 ml Ghee
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, prepare the tandoori marinade by mixing yogurt, tandoori masala, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt. Add the paneer cubes and coat them well. Let it marinate for 20 minutes.
2. 2. While the paneer marinates, prepare the dough by mixing whole wheat flour, a pinch of salt, and water to form a soft, pliable dough. Cover and let it rest for 15 minutes.
3. 3. Heat a non-stick pan and add a little oil. Sauté the marinated paneer on medium heat for 5-7 minutes until lightly charred and aromatic. Remove from the pan and let it cool slightly.
4. 4. Divide the dough into equal portions and roll each portion into small circles. Place a few pieces of sautéed paneer in the center of each circle, fold the edges, and seal to form a ball.
5. 5. Gently roll out the stuffed dough balls into flatbreads, being careful not to tear the dough.
6. 6. Heat a skillet or tawa on medium heat. Cook each flatbread for 2-3 minutes on each side, brushing with ghee or butter, until golden brown and cooked through.
7. 7. Garnish with chopped cilantro and serve hot with plain yogurt or a fresh salad.