Paneer Broccoli Soya Ghee Roast Pockets Recipe
Description:
The Paneer Broccoli Soya Ghee Roast Pockets is a fusion recipe that combines the flavors of traditional Mangalorean ghee roast with a nutritious twist. In this recipe, the ghee-roast method is enhanced with a filling that features healthy ingredients like paneer, broccoli, and soy chunks, resulting in a delicious and protein-packed snack. This pocket-style paratha, traditionally served as a snack, is now elevated with the wholesome goodness of fresh vegetables and proteins, making it a perfect bite for health-conscious food lovers.
Cuisine: Fusion
Course: Snack
Diet: High Protein Vegetarian
Ingredients
For the Ghee Roast Stuffing
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), cut into cubes | 300 grams |
| Broccoli, finely chopped | 150 grams |
| Soy Chunks (Nuggets), soaked in hot water | 1/4 cup |
| Coriander Seeds (Dhania) | 2 tbsp |
| Cumin Seeds (Jeera) | 2 tsp |
| Mustard Seeds (Rai / Kadugu) | 1/4 tsp |
| Fenugreek Seeds (Methi) | 1/4 tsp |
| Byadagi Dried Chilies | 6 |
| Whole Black Peppercorns | 1 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Curry Leaves | 12 leaves |
| Garlic Cloves | 10 |
| Red Chilli Powder | 1 tsp |
| Kashmiri Red Chilli Powder | 1 tsp |
| Tamarind | 1 tsp |
| Curd (Dahi / Yogurt) | 2 tbsp |
| Onion, finely chopped | 1 |
| Ghee, for roasting | As needed |
| Salt | To taste |
| Water | As needed |
| Asafoetida (Hing) | 1/4 tsp |
For the Paratha Pockets
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Oil | 2 tsp |
| Water | As needed to knead |
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Instructions
-
Knead the Dough:
Begin by kneading the dough for the paratha pockets. In a bowl, combine the whole wheat flour and salt. Add oil and water little by little, kneading to form a smooth and soft dough. Once done, cover and set the dough aside to rest for at least 15 minutes. -
Soak Red Chilies and Soy Chunks:
In a separate bowl, soak the Byadagi dried chilies in hot water for about 20 minutes to soften. Simultaneously, soak the soy chunks in hot water for 10-15 minutes to rehydrate them. -
Roast the Spices:
Heat 1 teaspoon of ghee in a kadai (wok) and add the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, fennel seeds, and curry leaves. Roast them on medium heat until they release a fragrant aroma. This should take about 2-3 minutes. Once roasted, remove from heat and allow the mixture to cool. -
Grind the Spice Mixture:
Once the roasted spices have cooled, transfer them to a grinder. Add the soaked red chilies (drained), garlic cloves, tamarind, and salt. Grind everything into a thick paste using a little water, if necessary. -
Marinate the Paneer:
Take half of the ground spice paste and mix it with 2 tablespoons of curd in a bowl. Add the paneer cubes and toss them gently to coat. Allow the paneer to marinate in this mixture for at least 10-15 minutes. -
Prepare the Soy Chunks:
After soaking, drain the soy chunks, wash them thoroughly with fresh water, and squeeze out any excess water. Using a mixer grinder, pulse the soy chunks to a minced or finely shredded texture. -
Shallow Fry the Paneer:
Heat some ghee in a shallow frying pan. Add the marinated paneer cubes and fry them until they are golden and crispy on both sides. Once done, remove them from the pan and set aside. -
Cook the Soya and Broccoli:
In the same pan, add more ghee if needed. Toss in fennel seeds and chopped onions, sautéing until the onions turn translucent. Add the minced soy chunks and the minced broccoli. Stir-fry on high flame for 4-5 minutes, ensuring the mixture cooks evenly. -
Add the Spice Paste and Cook:
Add the remaining ground spice paste to the pan and stir well. Sprinkle a little water to help cook the mixture if necessary. Stir on high flame to ensure all ingredients are well incorporated and the mixture dries up. Taste and adjust the salt as needed. -
Mince the Roasted Paneer:
Using your fingers, crumble or mince the fried paneer cubes into smaller pieces and add them to the pan with the soy and broccoli mixture. Mix thoroughly to combine the flavors. -
Cool the Filling:
Once the mixture is well mixed and the filling is dry, turn off the heat and allow it to cool completely before using it as the stuffing for the paratha pockets. -
Prepare the Paratha Pockets:
Divide the rested dough into small balls and roll each ball into a small circle on a floured surface. Place a generous amount of the prepared filling in the center of each rolled dough circle. Fold the dough over to enclose the filling, forming a pocket. Pinch the edges to seal them. -
Cook the Paratha Pockets:
Heat a tawa or griddle on medium heat. Place the prepared pockets on the tawa and cook each side with a little ghee until they turn golden and crisp. -
Serve:
Serve the Paneer Broccoli Soya Ghee Roast Pockets hot with a side of chutney or yogurt for dipping.
Conclusion:
These Paneer Broccoli Soya Ghee Roast Pockets offer a delicious, healthy twist on traditional ghee roast recipes. The combination of wholesome ingredients like paneer, soy chunks, and broccoli, along with the rich flavors of ghee and roasted spices, makes these pockets a delightful snack for any time of day. Whether you serve them as a light lunch, an evening snack, or a party appetizer, they are sure to be a hit with family and friends. Enjoy the fusion of flavors and the nourishment this high-protein vegetarian treat provides!
