Stuffed Achari Paneer Paratha

Stuffed Achari Paneer Paratha is the latest addition to my list of stuffed parathas that I pack for Konda. I mostly make Aloo Paratha for lunch at least once a week. However, to give a change I decided to make Paneer and to make it spicy I used Achar Masala mixed with paneer. Stuffed Parathas are wonderful to carry and mess less.

My boys used to carry this last year, this year they have defined taste buds and refuse all of this variety. So I end up experimenting with Konda’s Lunch box.

Achari Paneer Paratha is for the second day of BM#69 on Flatbreads. Stuffed Paneer Parathas are mostly stuffed with crumbled paneer and onions as well. In today’s version, I simply added cut mango masala to the crumbled paneer and stuffed it. You can get a lot of Ideas for stuffing Paratha and works out best for lunches.

Pickle Masala mixed with Crumbled Paneer.

Stuffed Achari Paneer Paratha

Give a spicy twist to the regular stuffed Paneer Paratha by adding Pickle Masala

• CourseBreakfast, Brunch, Dinner
• CuisinePunjab
• By Cook MethodStovetop
• OccasionKids Lunch Box, Meals for One
• By DietVegetarian
• Dish TypePaneer Dishes

Servings	Prep Time
2parathas	5min

Cook Time

2 to 3mins for each

Servings Prep Time 2parathas 5min

Cook Time 2 to 3mins for each

Ingredients

For the Outer Layer

• 3/4cup Wheat flour
• Apinch Salt
• Wateras required

For the Paneer Stuffing

• 1/2cup Paneercrumbled
• 1tsp Mango PickleI used Cut Mango Masala, you could use Avakkaya as well.
• 2pinches Kasuri Methi
• Cooking Oilfor cooking

Instructions

For the Outer Layer

1. Take the flour, salt in a bowl. Slowly add the water to knead to a soft stiff dough. Let it rest for 10 mins.

For the Stuffing

1. Use Homemade paneer, grate to crumble well. In a bowl, take the crumbled paneer, Pickle masala, and mix well. Adjust salt if required. Add the Kasuri Methi and crush well. Combine all the ingredients together. This amount makes for approx. 2 parathas.

For making the stuffed paratha

1. Pinch the dough into two equal balls, flatten on the sides and place the stuffing in the centre and seal well.
2. Dust with flour and gently roll out into parathas.
3. Heat the Tawa and grease with oil. Cook the parathas on both sides.
4. Pack into the pack when slightly cooled down. Or serve with curds when hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook