Mix-Veg Paneer Paratha


For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
2 cups crumbled paneer
1/4 cup peas
1 carrot grated
1/4 cup finely chopped capsicum
1/4 cup finely chopped cauliflower
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
2 Tea spoon saunf (fennel seeds)
1/2 Tea spoon dhania powder (coriander seed powder)
2 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon amchur (optional)
Salt to taste

For cover:
3 cups aata (wheat flour)
3 tablespoons curd
1 teaspoon mangrel
Pinch of salt
2 Tea spoon oil


Take the aata in a bowl.
Add salt, curd, mangrel and oil.
Mix well and knead soft flour adding little water at a time.

Coarsely grind adrak, saunf and peas.
In a bowl mix aloo, paneer, capsicum, cauliflower, carrot, salt, ground masala, hara dhania and all other items.
Divide the dough into 6-7 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.




1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons


Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it 🙂

Paneer Balls in Gravy


For Paneer Balls

Paneer made from 1/5L cow milk

2 tablespoons of cournflour

Salt to taste

Oil for frying

For gravy

1.5 cup curd

Puree of 3 tomatoes + 1 green chilli

2 tablespoons of homemade malai (cream)

2 tablespoons oil

1/2 teaspoon haldi

1 teaspoon red chilli powder

1/2 teaspoon garam masala

Salt to taste



Mix paneer, cournflour and salt.

Knead it for 5 minutes to make a soft dough.

Make small balls.

Heat oil in a kadhai.

Fry one ball for testing, if it disintegrates, add some cournflour and knead again.

Fry all the paneer balls till it is nice golden brown and keep aside.

Heat oil in a pan.

Add tomato+chilli puree and fry till it leaves oil.

Add haldi, red chilli and garam masala.

Add curd and keep stirring it countinuously till it boils.

Add cream/malai.

Add salt and stir it well.

Cover it with a lid and let it boil on low flame for 3 minutes.

At the time of serving put the paneer balls in gravy and cover it. Cook for a minute.

Garnish with hara dhania and serve with phulka or naan or any dish of rice.

Paneer Bhurji


Paneer made from 1.5 litre of cow milk
1/2 cup finely chopped capsicum
1/2 cup very finely chopped onion
1 cup finely chopped tomatoes
2 tablespoon oil
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala
Salt as per taste


Scramble the paneer and keep aside.
Heat oil in a pan.
Add onion and fry till it is soft.
Add tomatoes, haldi, mirch and salt.
Saute for a minute.
Add scrambled paneer, capsicum and garam masala.
Mix well.
Serve hot with naan, paratha or hot phulka.

Stuffed Naan


For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel


Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! 🙂


250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste


Add little salt to the paneer pieces,  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends 🙂

Paneer Paratha


For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste


Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.