Paneer Stuffed Chapati
Authentic South Indian Food Creator · Home Chef
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Paneer Stuffed Chapati is a delightful twist on the traditional Indian flatbread that transforms a simple chapati into a complete, satisfying meal. This recipe combines the wholesome goodness of whole wheat flour with the protein-rich, creamy texture of spiced paneer filling, creating a perfect balance of nutrition and taste. Whether you're packing school lunch boxes or looking for a quick dinner option, this stuffed chapati never disappoints.
What makes this recipe truly special is its versatility and the way it appeals to both adults and children alike. The soft, pillowy chapati encases a flavorful paneer mixture seasoned with aromatic spices, creating pockets of deliciousness in every bite. Unlike regular chapatis, these stuffed versions are more filling and can be enjoyed on their own with just a dollop of yogurt or pickle on the side.
This paneer chapati recipe is perfect for those busy weekday mornings or lazy weekend brunches when you want something more exciting than plain rotis but don't want to spend hours in the kitchen. The best part is that you can prepare the filling ahead of time and assemble them fresh whenever needed. Once you master this technique, you'll find yourself making these stuffed chapatis regularly for your family!
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Ingredients(13 items)
Instructions
💡 Tap a step to mark it doneIn a large mixing bowl, add whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Apply a little oil, cover and set aside for 15 minutes.
Heat 2 tablespoons oil in a pan. Add finely chopped onions and sauté until translucent.
Add ginger garlic paste and green chillies. Sauté for a minute until the raw smell disappears.
Add crumbled paneer, red chilli powder, turmeric powder, garam masala and salt. Mix well and cook for 2-3 minutes on low heat.
Add chopped coriander leaves, mix well and turn off the heat. Let the paneer filling cool completely.
Divide the dough into equal sized balls. Take one ball and roll it into a small circle (about 3-4 inches diameter).
Place 1-2 tablespoons of paneer filling in the center. Bring the edges together and seal it completely, forming a stuffed ball.
Dust with flour and gently roll out the stuffed ball into a chapati, being careful not to let the filling come out.
Heat a tawa or griddle on medium-high heat. Place the rolled chapati and cook until small bubbles appear.
Flip and cook the other side. Apply ghee or oil on both sides and cook until golden brown spots appear.
Remove from heat and serve hot with yogurt, pickle or any curry of your choice.
Tips and Tricks
- Make sure the paneer filling is completely cooled before stuffing, otherwise it will make the dough sticky and difficult to roll
- Seal the edges of the dough properly to prevent the filling from coming out while rolling and cooking
- Roll the stuffed chapati gently with light hands to avoid the filling bursting through the dough
- Keep the rolled chapatis covered with a damp cloth to prevent them from drying out if making multiple chapatis
- You can add grated vegetables like carrots or capsicum to the paneer filling for extra nutrition and taste
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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