Paneer Bhurji with Whole Wheat Roti
A vibrant, flavorful scramble of paneer, spices, and fresh vegetables.
⏱️ 40 min🍽️ Serves 1
🔥 380 kcal💪 20g protein🍚 35g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion, medium
- 🍅1 tomato, medium
- 🫛½ cup green peas
- 🌶️1 green chili
- 🧄1 tbsp ginger-garlic paste
- 🌻2 tbsp oil
- 🌿½ tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🌱1 tsp coriander powder
- 🍲½ tsp garam masala
- 🍃¼ cup fresh coriander leaves, chopped
- 🌾2 cups whole wheat flour
- 🧂½ tsp salt
- 🧈1 tsp ghee
- 💧¾ cup water
Pro tips
- For a richer bhurji, add a tablespoon of cream or a dash of milk at the end of cooking.
- Adjust green chilies according to your spice preference; deseed for less heat.
- Ensure roti dough is soft for easy rolling and soft rotis; add water sparingly.
- You can add finely diced bell peppers or carrots to the bhurji for extra vegetables and crunch.
Method
- 1Crumble the paneer and set aside. Finely chop the onion, tomato, and green chili.
- 2Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and green chili, sauté until onions are translucent.
- 3Add ginger-garlic paste and sauté for a minute until fragrant. Add chopped tomato and green peas, cook until tomatoes soften.
- 4Stir in turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
- 5Add the crumbled paneer and salt to taste. Mix well and cook for 5-7 minutes, gently stirring occasionally.
- 6While bhurji cooks, prepare the roti dough: combine whole wheat flour and salt in a bowl. Gradually add water and knead into a soft, pliable dough. Let it rest for 10 minutes.
- 7Divide the dough into equal portions and roll out into thin rotis. Cook each roti on a hot griddle until puffed and golden brown spots appear on both sides.
- 8Brush cooked rotis with a little ghee. Garnish the paneer bhurji with fresh coriander leaves.
- 9Serve the hot Paneer Bhurji with freshly made Whole Wheat Rotis.