Manglorean ghee roast recipes with chicken and prawns are quite common. Also is the plain paneer paratha.
Thought of adding something healthy and which kids generally refuse to eat, to the ghee roast recipe and giving it a twist by stuffing it in a whole wheat paratha pocket.
So, here I have added broccoli and soya chunks to paneer ghee roast.
This experiment turned out a winner as my kids too, who simply refuse to eat the above two items, absolutely loved it!If you like this recipe then do give a try to more such healthy options like…..
1) Beetroot Parathas or
2) Swet Potato Corn Chaat or
Presenting to you all…. The Paneer Broccoli Soya Ghee Roast Pockets !
For the ghee roast stuffing :
300 gm Paneer (Cottage cheese)
150 gm Broccoli (3/4 cup after chopping finely)
1/4 cup Soya chunks
Dry spices for roasting :
2 Tbs Corriander seeds
2 Tsp Cumin
1/4 Tsp Mustard seeds
1/4 Tsp Fenugreek seeds
6 Bedgi red chillies
1 Tsp Pepper corns
1 Tsp fennel seeds
10-12 Curry leaves
10 Garlic cloves kg
1 Tsp Red chilli powder
1 Tsp Kashmiri red chilli powder
1 Tsp Tamarind
2 Tbs curd
1 Large onion finely chopped
Salt to taste
Water as required for cooking.
1/2 Tsp Fennel seeds for tempering.
1/4 tsp asafoetida
For the paratha pockets :
2 cups Whole wheat flour
1/2 tsp salt
2 tsp Oil
Water as required to knead dough.
1. First and foremost, knead the dough for the paratha pockets and keep aside.
2. The next step is to soak the red chillies in hot water for about 20 minutes.
3. Then soak the soya chunks in hot water for about 10-15 minutes.
4. Heat 1 Tsp ghee in a kadhai and roast the corriander seeds, cumin, mustard seeds, fenugreek seeds, pepper corns, fennel seeds, curry leaves till they turn aromatic.
5. Cool and grind together with red chillies (drain from water), garlic cloves, and tamarind and salt using sufficient water to get a thick paste.
6. Cut paneer into thick cubes.
7. Apply the curd and half of the ground paste to the cubes and set aside.
8. Wash the broccoli and chop it very finely to get a mince.
9. Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water.
10. Pulse in a mixer grinder to get mince.
11. First shallow fry the marinated paneer in hot ghee till roasted on both sides. This will give it a roasted flavour.
12. In the same pan, add more ghee if required and add fennel seeds and chopped onions to it.
13. Saute till onions turn translucent. Add the soya mince and the minced broccoli.
14. Stir on high flame for a few minutes.
15. Add the remaining ground masala and saute.
16. Add very little water, a few teaspoons to cook the vegetables. Keep stirring on high flame.
17. Mince the roasted paneer with your fingers and add to above mixture. Add salt to taste. Add red chilli powders and mix well.
18. Once the mixture is dry, switch off the flame and cool the mixture.
19. Start rolling the parathas so as to get large squares.
20. Fold to get the centre.
21. Cut and make two parts.
22. Spread sufficient filling one one part leaving about a cm space on all four sides.
23. Now place the other part on the stuffed one carefully and seal from all four sides.
24. Make a pattern on all four sides using the back of a fork.
25. Roast on a hot griddle using ghee, till crisp on both sides.
26. Serve hot with some green chutney and tomato ketchup or any other dip of your choice.
Do try this twisted healthy version of the already healthy ghee roast! A very good option for tiffins and breakfast. Also do try one more healthy fusion dish Pesarattu Pizza and Wrap which is a classic twist to the traditional pesarattu dosa!