Paneer Bhurji Stuffed Pizza Style Parantha
As a mother of two with an age gap that is a generation apart (daughter is 12 years old and my son just completed 3.5 years). Both fussy eater and they refuse to take the usual chapatti / roti with sabzi or dal and rice, and I refuse to give them ‘junk’ (they call it ‘tasty’) in tiffin. Hence, I have to wear the creativity cap and dish out not only appetizing but also eye-pleasing recipes for their tiffins. I like cooking; but wouldn’t say that I absolutely love cooking and I can’t spend hours in the kitchen inventing dishes for my kid’s tiffins. So here is my work around. I modify the usual, everyday recipes to adapt them for tiffin and I call them ‘unsuals-out-of-the-usuals’.
My Paneer Bhurji Stuffed Pizza Style Parantha is one such ‘invention’ (if I may call it so), out of a desperate moment. Something that I can prepare in a jiffy, make some preps at night and expect my kids to return home with empty tiffin and full tummy’s (yes ‘dabba khali, pet full’ kinds).
Who doesn’t love Paneer, which kid refuses Pizza, how could a parantha be pushed aside. So here is a Paneer-Pizza-Parantha combo, all in one for a fussy eater.
Below measures would yield about 10-12 medium sized Pizza-Paranthas. I usually make this out of the previous night’s left over bhurji. If you are making Bhurji to use only for this recipe for kids tiffin and want to make about 5-6 paranthas, then you can take half the measure of below-mentioned ingredients.
- 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
- 1 tsp: Turmeric
- 1 tsp: Corriander Powder
- Few Curry Leaves
- 2 No’s: thinly rolled out rotis
- Oil for cooking: As much required to cook the parantha and for Preparing Bhurji. For the Bhurji, I used about 2 tbsps for this recipe. If you are calorie conscious, you could decrease the quantity of oil.
- 1 heaped tbsp.: Red Chilli-Garlic-Jeera Paste. (You get this ready in the market, but I used home-made. Procedure for making this is at the bottom of the main recipe)
Method of Prepration:
- In a pan or wok take some oil and heat it. Put some mustard seeds and let it splutter.
- Now put some Jeera and curry leaves let it splutter again.
- To this add the chopped onion and sauté till translucent.
- Once the onion is translucent, 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.
- 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 (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 (you can omit the peas, if your kids don’t love it, but believe me they will love it in this). 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.
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).
Red Chilli-Garlic-Jeera Paste
Method for preparing Red Chilli-Garlic-Jeera Paste: Take about 10-12 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. 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. Add some water and grind in a mixer. Red Chilli-Garlic-Jeera paste is ready. You can use this preparation in other ways also, like marination for chicken and paneer for tava variety.
Layer the first roti with a little grated cheese, then with the bhurji and again with cheese (as shown in picture above)
Finally cover it with the second roti. 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.
Put it on the tava and cook on both sides with some oil. If you want crispier, press it with a clean kitchen towel or spatula while cooking.
When done, cut it with a Pizza cutter to make it bite size and easier handling for kids in tiffin. Stack it and pack it and you are ready with yummy, filling and appetizing lunch for your kids, something that they will love to eat and surprise you with their empty tiffins. My daughter always ask for extra as her friends like her tiffin and she doesn’t get any share out of her own tiffin if she takes the regular portion only.
Happy cooking and hope you enjoy one of my unusuals-out-of-the-usuals tiffin ideas.
- I also use green sliced chillies, instead of the red chilli-garlic-jeera paste.
- I have not added additional chillies to this recipe apart from the red-chilli paste (which I make out of Kashmiri Red Chillies to give it a colour but they are not very spicy). If your kids like spicy food, you could sprinkle red chilli powder additionally or add sliced green chillies.
- 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.
Have you tried any similar recipe for your kids?
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