Paneer Broccoli Soya Ghee Roast Pockets Recipe
A high protein Fusion recipe with paneer (homemade cottage cheese) - cut to cubes, broccoli - finely chopped, soy chunks (nuggets) - soaked for 15 minutes in hot water. Ready in 1h 20m, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
30 steps- 1
To begin making Paneer Broccoli Soya Ghee Roast Pockets Recipe, first and foremost, knead the dough for the paratha pockets and keep aside
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roastteaspoons sunflower oil - to knead(2)water - to knead - 2
The next step is to soak the red chillies in hot water for about 20 minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)byadagi dried chillies(6)red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon)water - as needed to cookwater - to knead - 3
Then soak the soya chunks in hot water for about 10-15 minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)water - as needed to cookwater - to knead - 4
Heat 1 teaspoon ghee in a kadai and roast the coriander seeds, cumin, mustard seeds, fenugreek seeds, peppercorns, fennel seeds, curry leaves till they turn aromatic
tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(2)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)curry leaves(12)ghee - to roastfennel seeds (saunf)(1/2 teaspoon) - 5
Cool and grind together with drained red chillies, garlic cloves, and tamarind and salt using sufficient water to get a thick paste
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)byadagi dried chillies(6)cloves garlic(10)red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon)tamarind(1 teaspoon)salt - to tastewater - as needed to cooksalt - to tastewater - to knead - 6
Take half the masala mixture and mix with curd in a bowl
tablespoons curd (dahi / yogurt)(2) - 7
Add the paneer cubes and marinade it and keep aside
paneer (homemade cottage cheese) - cut to cubes(300 grams) - 8
Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)water - as needed to cookwater - to knead - 9
Pulse in a mixer grinder to get a minced soy
- 10
Shallow fry the marinated paneer in hot ghee till roasted on both sides, in a shallow frying pan
paneer (homemade cottage cheese) - cut to cubes(300 grams)ghee - to roast - 11
In the same pan, add more ghee if required and add fennel seeds and chopped onions to it
broccoli - finely chopped(150 grams)tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(2)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)fennel seeds (saunf)(1 teaspoon)onion - finely chopped(1)ghee - to roastfennel seeds (saunf)(1/2 teaspoon) - 12
Saute till onions turn translucent
onion - finely chopped(1) - 13
Add the soya mince and the minced broccoli
broccoli - finely chopped(150 grams) - 14
Stir on high flame for a few minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup) - 15
Add the remaining ground masala and saute
- 16
Add very little water, a few teaspoons to cook the vegetables
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)teaspoons cumin seeds (jeera)(2)water - as needed to cookteaspoons sunflower oil - to knead(2)water - to knead - 17
Keep stirring on high flame
- 18
Mince the roasted paneer with your fingers and add to above mixture
paneer (homemade cottage cheese) - cut to cubes(300 grams)ghee - to roast - 19
Add salt to taste
salt - to tastesalt - to taste - 20
Add red chilli powders and mix well
red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 21
Once the mixture is dry, switch off the heat
- 22
Cool the mixture
- 23
To make the Paneer Broccoli Soya Ghee Roast PocketsStart rolling the parathas so as to get large squares
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roast - 24
Cut into four equal parts
- 25
Spread sufficient filling one one part leaving about a centimeter space on all four sides
- 26
You can do these pockets of the size that is convenient to you
- 27
Now place the other part on the stuffed one carefully and seal from all four sides
- 28
Make a pattern on all four sides using the back of a fork
- 29
Roast on a hot griddle using ghee, till crisp on both sides
ghee - to roast - 30
Serve Paneer Broccoli Soya Ghee Roast Pockets Recipe with Dhaniya Pudina Chutney Recipe and tomato ketchup for an after school snack or it can make into kids snack box too
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roast
Rate this recipe
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Paneer Broccoli Soya Ghee Roast Pockets Recipe
A high protein Fusion recipe with paneer (homemade cottage cheese) - cut to cubes, broccoli - finely chopped, soy chunks (nuggets) - soaked for 15 minutes in hot water. Ready in 1h 20m, serves 4.
Curated bySarah Jenkins🇺🇸
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Directions
30 steps- 1
To begin making Paneer Broccoli Soya Ghee Roast Pockets Recipe, first and foremost, knead the dough for the paratha pockets and keep aside
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roastteaspoons sunflower oil - to knead(2)water - to knead - 2
The next step is to soak the red chillies in hot water for about 20 minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)byadagi dried chillies(6)red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon)water - as needed to cookwater - to knead - 3
Then soak the soya chunks in hot water for about 10-15 minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)water - as needed to cookwater - to knead - 4
Heat 1 teaspoon ghee in a kadai and roast the coriander seeds, cumin, mustard seeds, fenugreek seeds, peppercorns, fennel seeds, curry leaves till they turn aromatic
tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(2)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)curry leaves(12)ghee - to roastfennel seeds (saunf)(1/2 teaspoon) - 5
Cool and grind together with drained red chillies, garlic cloves, and tamarind and salt using sufficient water to get a thick paste
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)byadagi dried chillies(6)cloves garlic(10)red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon)tamarind(1 teaspoon)salt - to tastewater - as needed to cooksalt - to tastewater - to knead - 6
Take half the masala mixture and mix with curd in a bowl
tablespoons curd (dahi / yogurt)(2) - 7
Add the paneer cubes and marinade it and keep aside
paneer (homemade cottage cheese) - cut to cubes(300 grams) - 8
Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)water - as needed to cookwater - to knead - 9
Pulse in a mixer grinder to get a minced soy
- 10
Shallow fry the marinated paneer in hot ghee till roasted on both sides, in a shallow frying pan
paneer (homemade cottage cheese) - cut to cubes(300 grams)ghee - to roast - 11
In the same pan, add more ghee if required and add fennel seeds and chopped onions to it
broccoli - finely chopped(150 grams)tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(2)mustard seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)fennel seeds (saunf)(1 teaspoon)onion - finely chopped(1)ghee - to roastfennel seeds (saunf)(1/2 teaspoon) - 12
Saute till onions turn translucent
onion - finely chopped(1) - 13
Add the soya mince and the minced broccoli
broccoli - finely chopped(150 grams) - 14
Stir on high flame for a few minutes
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup) - 15
Add the remaining ground masala and saute
- 16
Add very little water, a few teaspoons to cook the vegetables
soy chunks (nuggets) - soaked for 15 minutes in hot water(1/4 cup)teaspoons cumin seeds (jeera)(2)water - as needed to cookteaspoons sunflower oil - to knead(2)water - to knead - 17
Keep stirring on high flame
- 18
Mince the roasted paneer with your fingers and add to above mixture
paneer (homemade cottage cheese) - cut to cubes(300 grams)ghee - to roast - 19
Add salt to taste
salt - to tastesalt - to taste - 20
Add red chilli powders and mix well
red chilli powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 21
Once the mixture is dry, switch off the heat
- 22
Cool the mixture
- 23
To make the Paneer Broccoli Soya Ghee Roast PocketsStart rolling the parathas so as to get large squares
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roast - 24
Cut into four equal parts
- 25
Spread sufficient filling one one part leaving about a centimeter space on all four sides
- 26
You can do these pockets of the size that is convenient to you
- 27
Now place the other part on the stuffed one carefully and seal from all four sides
- 28
Make a pattern on all four sides using the back of a fork
- 29
Roast on a hot griddle using ghee, till crisp on both sides
ghee - to roast - 30
Serve Paneer Broccoli Soya Ghee Roast Pockets Recipe with Dhaniya Pudina Chutney Recipe and tomato ketchup for an after school snack or it can make into kids snack box too
paneer (homemade cottage cheese) - cut to cubes(300 grams)broccoli - finely chopped(150 grams)ghee - to roast
Rate this recipe
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