Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha

Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing.

Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma.

If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent way to get added nutrients into the diet. It can be served with pickle, raita or any type of dip during breakfast, lunch or dinner. You can also pack it in kid’s lunch box

Course: Breakfast

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients:

For dough-

2 cup flour

½ tsp. salt

¾ tsp. ghee

For paneer bhurji-

3-4 garlic cloves, chopped

2 tsp. ginger chopped

2 tbsp. oil

½ tsp. cumin

A small pinch heeng

1 onion, finely chopped

1 tomato, finely chopped

½ tsp. haldi

½ tsp. Kashmiri chilli powder

½ tsp. coriander powder

Salt to taste

1 small capsicum, finely chopped

150 gm. Paneer, crumbled

½ tsp. kasuri methi

¼ tsp. garam masala

¼ tsp. amchoor powder

Instructions:

Kneading dough-

In a mixing bowl take wheat flour, ghee and salt. Mix it with your fingers.

Add water and gather to form soft dough. Knead it well.

The dough should be smooth and soft. Allow it to rest covered for at least 30 mins.

Making paneer bhurji-

In a pan, heat oil on medium to high flame. Add cumin seeds and heeng in oil.

When they splutter, add crushed ginger garlic. Saute till raw aroma goes away.

Add onion and cook till it become light brown.

Add chopped tomatoes, turmeric powder, red chilli powder and coriander powder. 

Add a little bit salt to cook tomatoes faster. Mash tomatoes and saute.

Now add chopped capsicum. Mix properly.

Add crumbled paneer, amchoor powder, garam masala and crushed kasuri methi. Stir and cook for some second.

Do not cook paneer for a long time, as they turn hard and lose their softness.

Stuffing is ready.

Making pocket paratha-

Make medium sized balls from the dough. Roll it with the help of dry flour into a circle of 8 inch diameter.

Add 1-2 tbsp. paneer bhurji stuffing in the center.

Fold the upper half of the roti over the stuffing. Apply flour water paste on the other side and fold it to overlap the other side.

Seal other edges to cover the stuffing with the help of flour paste. Make an envelope shape like as shown in the below image.

Heat oil in a pan. Drop paratha gently into the oil.

Fry from both sides over low to medium flame till it become light brown and crispy.

Serve immediately with curd or pickle.

Tips:

• You can cook paratha on a gridle or tawa using less oil. But make sure all sides will be cooked.
• There should be no water in paneer bhurji.
• Use fresh paneer.
• Adjust spices according your taste.
• You can skip onion and garlic to make it no onion no garlic recipe.
• Do not over-cook the paneer, it will become hard and chewy.
• You can add spinach, carrots and beans to make it healthier.