BM #119 Week 3 Day 2 - 

This is yet another winning paneer dish. I feel these parathas are One of the best ways to reuse paneer bhurji.

The bhurji in this batch turned out a little moist. So the drier version works the best for paratha. So if the bhurji feels a little soggy, I would saute it for a while to let the moisture evaporate.

Ingredients - 
For the Outer Cover - 
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Water to knead the dough
For the Filling - 

Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a tablespoonful of the paneer bhurji mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve. 

Serve with Yogurt or any gravy curry!


Preparation Time 30 minutes
Makes 7-8
Posted by Harini R on Friday, December 18, 2020


  1. Paneer Bhurji Maratha sounds wonderful , rather innovative and a filling meal by itself. Let me give it a try sometime.

  2. Radha Says:
  3. Paneer parathas are always superhit and love your idea of using paneer bhurji as stuffing. Must be super delicious!

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