Paneer Bhurji Stuffed Pizza Parantha

Nasima Singh
Nasima Singh|
Last updated on Jan 21st
My son, 6 years old, is a very fussy eater. There are very few things that he willingly eats. Paneer is one of his favourites, hence I always look to incorporate Paneer in his tiffin in some way or the other along with few other finely chopped veggies. Paneer Bhurji and cheese stuffed crispy parantha, cut into bite size with pizza cutter and ready to be stacked and packed in kids lunch box..filling, appetizing and kids love it..
  • Prep Time10Minutes
  • Cooking Time10Minutes
  • Serves4people

Recipe Ingredients

  • 1 tsp: Mustard seeds
  • 1 tsp: Jeera
  • 2 Medium Sized Onion: Finely Chopped
  • 3 Medium Sized Tomatoes: Finely Chopped
  • 1 Medium Sized Capsicum: Finely Chopped (I used only the green one; one could use other colours to make it colourful).
  • ½ Cup: Shelled Green Peas
  • 250 gms: Grated Paneer
  • Grated cheese (as required)
  • 1tbsp: Ginger-Garlic Paste
  • Oil for cooking: As per requirement.
  • 1 tbsp: Red Chilli-Garlic-Jeera Paste.
  • 1 tsp: Turmeric
  • 1 tsp: Corriander Powder
  • Few Curry Leaves:
  • 1 tsp: Garam Masala Powder
  • Fresh corriander for garnish

Recipe Preparation

  1. - In a pan or wok take some oil and heat it. Put some mustard seeds and let it splutter.
  2. - To this add the chopped onion and sauté till translucent and then add ginger-garlic paste and chilli-garlic-paste. Cook for about 2 minutes or till such time that the ginger-garlic does not smell raw.
  3. - Now add dry masala (corriander powder and turmeric) and tomatoes and cook on slow fire till the mixture is cooked thoroughly and the oil separates
  4. - Ensure there is not much moisture in this mixture, else the stuffing will become very soggy. Once the masala is ready, to this add Peas and cover and cook it till peas are par-done.
  5. - Now add the capsicum and grated Paneer, season with salt and leave it to cook without covering. This will ensure that the moisture doesn’t get collected in the mixture. You Paneer Bhurji is ready.
  6. - Once the Bhurji is ready, roll out two very thin rotis (make sure you take very small balls of the dough, as they will spread out after you roll it again after the stuffing).
  7. Layer the first roti with a little grated cheese, then with the bhurji and again with cheese (as shown in picture above) and finally cover it with the second roti.
  8. - Roll it out again very delicately, just so that the stuffing doesn’t fall out. Don’t apply too much pressure while rolling, else the stuffing will ooze out of the roti.
  9. - Put it on the tava an cook on both sides with some oil. If you want crispier, press it with a clean kitchen towel or spatula while cooking.
  10. - When done, cut it with a Pizza cutter to make it bite size and easier handling for kids in tiffin.
  11. Method for preparing Red Chilli-Garlic-Jeera Paste
  12. - Take about 8-10 Kashmiri Whole Chillies and soak them in warm water for a couple of hours or you can leave them over night in room temperature water.
  13. - Before making paste, deseed them (the texture of the paste will be smooth), add some garlic (I took about 1/8 cup of garlic), add 1 tsp of jeera.
  14. - Add some water and grind in a mixer. Red Chilli-Garlic-Jeera paste is ready.
My Tip: - You can make the bhurji the previous night if you are too pressed for time in the morning. My daughter leaves for School at 7.00am, so I usually make it at night and prepare the stuffed Paratha in the morning.

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