How to make Paneer Bhurji with Parantha - SK Khazana -

The combination of paneer bhurji and parantha makes a great breakfast snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Whole wheat flour (atta) (आटा)

Cuisine : Indian, Punjabi

Course : Main Course Vegetarian

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For more recipes related to Paneer Bhurji with Parantha - SK Khazana checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Mirchi Ka Salan Jain Dum Raw Banana Paneer Jhalfraezi Lasooni Gobhi Matar

Paneer Bhurji with Parantha - SK Khazana

Paneer Bhurji with Parantha - SK Khazana Recipe Card

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English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Bhurji with Parantha - SK Khazana Recipe

  • Paneer (cottage cheese) 400 grams

  • Whole wheat flour (atta) 2 cups

  • Ghee as required

  • Salt to taste

  • Oil 4 teaspoons

  • Onion 1 large

  • Tomato 1 large

  • Green chillies 2

  • Coriander sprigs 10-12

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Paneer masala 1/2 teaspoon

  • Lemon wedge to serve

Method

Step 1

Take whole wheat flour in a large bowl, add 2 tsps ghee and salt andmix well. Add sufficient water, mix and knead to semi-soft dough. Drizzle 1 tsp oil and knead again. Cover with a damp muslin cloth and set aside for 10 minutes.

Step 2

Peel and finely chop onion. Finely chop tomato, green chillies and coriander sprigs. .

Step 3

Divide the dough into equal portions and shape them into balls. Roll out each ball into a small roti, spread 1 tsp ghee and fold into half and again into half to make a triangle.

Step 4

Grate cottage cheese into a bowl.

Step 5

Heat remaining oil in a non-stick pan, add cumin seeds and let them change colour. Add green chillies and onion. Sauté till onion turns translucent.

Step 6

Add tomato and mix well. Add salt, mix and cook for 1-2 minutes.

Step 7

Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes.

Step 8

Add grated cottage cheese, paneer masala and coriander leaves, mix well and cook for 1-2 minutes.

Step 9

Heat a non-stick tawa.

Step 10

Roll out each dough triangle into a parantha.

Step 11

Place each parantha on it and cook for a minute. Flip and apply some ghee on it. Flip again and apply ghee on the other side too. Continue to cook, turning sides, till both sides are evenly done.

Step 12

For each portion, keep some paneer bhruji on one side of a serving plate, place a couple of paranthe by its side and serve hot with garnished with a lemon wedge.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.