Paneer Broccoli Soya Ghee Roast Pockets Recipe
Paneer Broccoli Soya Ghee Roast Pockets are a delightful fusion snack that combines the rich flavors of paneer, crunchy broccoli, and protein-packed soy chunks. Wrapped in a crispy, ghee-roasted paratha shell, these pockets make for a delicious after-school snack, lunchbox treat, or even an evening snack. Perfect for those who love innovative, high-protein vegetarian meals, this recipe offers a unique twist on traditional stuffed parathas, infusing aromatic spices and a savory filling that is both wholesome and satisfying. Let’s dive into this flavorful recipe step-by-step!
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 300 grams, cut into cubes |
| Broccoli | 150 grams, finely chopped |
| Soy Chunks (Nuggets) | 1/4 cup, soaked for 15 minutes in hot water |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Mustard Seeds | 1/4 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1/4 teaspoon |
| Byadagi Dried Chillies | 6 |
| Whole Black Peppercorns | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Curry Leaves | 12 leaves |
| Garlic Cloves | 10 cloves |
| Red Chilli Powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Tamarind | 1 teaspoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Onion | 1, finely chopped |
| Ghee | As needed for roasting |
| Salt | To taste |
| Water | As needed to cook |
For the Dough:
| Ingredient | Quantity |
|---|---|
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Water | As needed to knead |
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Total Time: 80 minutes
Servings: 4
Cuisine: Fusion
Course: Snack
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Dough
- Knead the Dough: In a large mixing bowl, combine the whole wheat flour, fennel seeds, asafoetida, and salt. Add sunflower oil and mix well. Gradually add water and knead the dough until it is smooth and soft. Cover the dough with a damp cloth and set aside to rest for about 15-20 minutes.
Step 2: Prepare the Spices and Filling
- Soak the Chilies and Soy Chunks: In a separate bowl, soak the Byadagi dried chillies in hot water for about 20 minutes. In another bowl, soak the soy chunks (nuggets) in hot water for 10-15 minutes, then drain them and squeeze out the excess water.
- Roast the Whole Spices: Heat 1 teaspoon of ghee in a kadai (wok) and add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, fennel seeds, and curry leaves. Roast these spices until they turn aromatic and slightly darker. Let the mixture cool down.
- Grind the Spice Paste: Once cooled, grind the roasted spices along with the soaked Byadagi chilies, garlic cloves, tamarind, and salt into a thick paste. You may add a little water if necessary to facilitate grinding.
Step 3: Prepare the Paneer and Soya Filling
- Marinate the Paneer: Take half of the ground spice paste and mix it with curd in a bowl. Add the paneer cubes to the bowl and mix well to coat them with the marinade. Set aside for about 15-20 minutes to let the flavors meld.
- Minced Soy Chunks: Drain the soaked soy chunks thoroughly, wash them with fresh water, and squeeze out the excess moisture. Pulse the soaked soy chunks in a mixer grinder to get a minced texture.
- Cook the Paneer: In a shallow frying pan, heat some ghee over medium heat. Add the marinated paneer cubes and shallow fry them until they are golden brown and crisp on both sides. Remove and set aside.
- Prepare the Soy and Broccoli Mixture: In the same pan, add a bit more ghee if necessary, and then add fennel seeds and chopped onions. Sauté until the onions turn translucent. Add the minced soy and broccoli to the pan. Stir-fry on high heat for a few minutes until the mixture is well-cooked.
- Add Remaining Spice Paste: Add the remaining ground spice paste to the soy-broccoli mixture and sauté for another minute. If needed, add a few teaspoons of water to help cook the vegetables. Keep stirring to prevent sticking. Once the mixture is dry, add the roasted paneer (torn into smaller pieces) and mix thoroughly. Season with salt and red chili powders to taste. Let the filling cool down completely.
Step 4: Assemble the Pockets
- Roll the Dough: Once the dough has rested, divide it into four equal portions. Roll each portion into a ball and then roll it out into a large square or circle, as per your preference. The thickness should be around 1/4 inch.
- Stuff the Pockets: Take one of the rolled dough squares and spread a sufficient amount of the paneer-broccoli-soya filling in the center, leaving about 1 cm of space on all sides. Gently place another dough square on top of the filling, ensuring it covers the stuffing completely.
- Seal the Edges: Press the edges of the dough together to seal the filling inside. Use the back of a fork to crimp the edges and make a decorative pattern, ensuring the pockets are well-sealed.
- Cook the Pockets: Heat a griddle or tawa over medium heat and brush it with ghee. Place the stuffed pockets on the griddle and roast them, turning occasionally, until they become golden brown and crispy on both sides. Add more ghee as needed to ensure they cook evenly.
Step 5: Serve and Enjoy!
- Serving Suggestions: Serve the Paneer Broccoli Soya Ghee Roast Pockets hot with a side of Dhaniya Pudina Chutney (Coriander Mint Chutney) and a dollop of tomato ketchup for an added tangy flavor. These pockets are perfect for an after-school snack or can be packed into kids’ snack boxes as a nutritious and flavorful treat!
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 330 kcal |
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fiber | 6 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Sodium | 250 mg |
| Cholesterol | 20 mg |
Tips and Variations:
- Flour Substitute: If you want a gluten-free version, you can replace the whole wheat flour with gluten-free flour or besan (chickpea flour) for the dough.
- More Vegetables: Add other vegetables like bell peppers, carrots, or spinach to the filling for extra nutrients and flavor.
- Spice Level: Adjust the number of dried chilies and chili powder to suit your spice tolerance.
Paneer Broccoli Soya Ghee Roast Pockets are not only a flavorful and nutritious snack but also a great way to introduce your kids or family to new ingredients like soy chunks and broccoli in an appealing form. Enjoy these pockets with your favorite chutney or dip for a wholesome snack that is both filling and tasty!
