Tandoori Veggie Paratha Pockets Recipe

About this recipe

Tandoori Veggie Paratha Pockets are a delightful fusion of Indian flavors and wholesome ingredients, perfect for a hearty breakfast. These pockets are stuffed with a well-balanced spiced vegetable filling, featuring a medley of paneer, capsicum, and peas, all infused with a mild tandoori masala. Wrapped in soft whole wheat parathas, they offer a satisfying crunch and a burst of flavor in every bite. Ideal for a united family breakfast, this dish is nutritious, flavorful, and easy to prepare, making it a great way to start the day.

Ingredients

• - Malai Paneer
• - Green Peas
• 500 g Capsicum Green
• 500 g Onion
• 200 g Dahi
• - Tandoori Seasoning 50g
• 200 ml Mustard Oil
• 300 g Ginger Paste
• - Switz Puff Dough Paratha
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a pan over medium heat. Add the ginger paste and onion, and sauté until the onion is soft and translucent.
2. 2. Add the capsicum, boiled peas, and crumbled paneer to the pan. Stir well and cook for 2-3 minutes.
3. 3. Mix in the tandoori masala, cumin powder, red chili powder, turmeric, garam masala, and salt. Cook for another 2 minutes until the spices are well combined with the vegetables.
4. 4. Remove the pan from heat and stir in the yogurt and fresh coriander. Let the filling cool slightly.
5. 5. Warm the parathas on a tawa or skillet until soft and pliable.
6. 6. Place a portion of the filling in the center of each paratha and fold it into a pocket shape, sealing the edges with a gentle press.
7. 7. Toast the stuffed paratha pockets on the skillet for 1-2 minutes on each side until golden brown and crisp.
8. 8. Serve the Tandoori Veggie Paratha Pockets hot with a side of mint chutney or plain yogurt.