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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Tandoori Onion Paneer Parantha Recipe

Tandoori Onion Paneer Parantha Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Tandoori Onion Paneer Parantha Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour (atta); 3 tbs warm water; 0.5 tsp salt; 1 tbs oil; 250 g fresh paneer, crumbled or grated; 1 cup yellow onion, finely chopped; 1 tsp ginger paste; 0.5 tsp garlic paste; 1 tbs tandoori masala; 0.5 tsp ground cumin; 0.5 tsp kashmiri red chili powder (or mild paprika); 0.5 tsp garam masala; 0.25 tsp chat masala; 2 tbsp fresh cilantro, finely chopped; 1 tbsp fresh mint, finely chopped; 1 small green chili, finely chopped (optional); 1 tsp lemon juice; 0.5 tsp salt; 1 tsp oil or ghee (for cooking filling); 2 tbs ghee or butter; 1 tsp oil (optional, for crisping); 1 cup plain yogurt (thick, whisked); 0.5 cup mint leaves; 0.25 cup fresh cilantro; 1 small green chili; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp sugar (optional); 0.5 cup red onion, thinly sliced; 2 tsp butter (for serving)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h

Serves4

Whole wheat flatbread stuffed with spiced paneer and onions, our special spiced mixture, served with home – made yogurt, mint chutney onions, and butter.

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Ingredients

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Dough

2 cups whole wheat flour (atta)

3 tbs warm water

1/2 tsp Celtic sea salt

1 tbs oil

Paneer-Onion Filling (Tandoori spiced)

8.82 oz (250 g) fresh paneer, crumbled or grated

1 cup yellow onion, finely chopped

1 tsp ginger paste

1/2 tsp garlic paste

1 tbs tandoori masala

1/2 tsp Ground cumin

1/2 tsp kashmiri red chili powder (or mild paprika)

1/2 tsp Garam masala

1/4 tsp chat masala

2 tbsp fresh cilantro, finely chopped

1 tbsp fresh mint, finely chopped

1 small green chili, finely chopped (optional)

1 tsp ReaLemon lemon juice

1/2 tsp Celtic sea salt

1 tsp oil or ghee (for cooking filling)

For Cooking Paranthas

2 tbs ghee or butter

1 tsp oil (optional, for crisping)

Accompaniments (home-made yogurt & mint chutney, sliced onions)

1 cup plain yogurt (thick, whisked)

1/2 cup Mint leaves

1/4 cup fresh cilantro

1 small green chili

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp sugar (optional)

1/2 cup Red onion, thinly sliced

2 tsp butter (for serving)

Method

Dough

In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center.

Add oil and gradually add warm water a tablespoon at a time, mixing until a soft, pliable dough forms. You may need about 6–8 tbs (adjustable) to bring the dough together.

Knead the dough for 6–8 minutes until smooth. Cover with a damp cloth and rest for at least 20–30 minutes while you prepare the filling.

Paneer-Onion Filling (Tandoori spiced)

Heat 1 tsp oil or ghee in a medium nonstick skillet over medium heat. Add the finely chopped onions and sauté until soft and translucent, about 5–6 minutes. Let cool slightly.

To the cooled onions in a bowl, add crumbled paneer, ginger paste, garlic paste, tandoori masala, ground cumin, kashmiri chili powder, garam masala, chat masala, chopped cilantro, chopped mint, finely chopped green chili (if using), lemon juice and salt.

Mix thoroughly using the back of a spoon or your hands so the spices evenly coat the paneer and onions. Taste and adjust salt or spice levels. The filling should be moist but not runny; if too dry, add 1 tsp yogurt or a few drops of water.

Optional: For a slightly roasted/tandoori flavor, spread the mixed filling on a baking sheet and broil for 2–3 minutes until edges brown slightly, or briefly cook in the hot skillet to reduce moisture. Cool completely before stuffing.

Forming & Cooking Paranthas

Divide the rested dough into 8 equal portions (for 8 paranthas). Roll each portion into a smooth ball and dust with flour.

Take one dough ball and roll into a small circle about 4–5 inches in diameter. Place about 2–3 tbsp of the paneer-onion filling in the center (adjust to preference).

Bring the edges of the dough circle together to encase the filling, pinching to seal tightly so no filling escapes. Dust sealed ball lightly with flour and gently flatten.

Roll out the stuffed ball carefully into a 6–7 inch parantha, using light rolling strokes to avoid tearing and pressing out the filling. If seams open, patch with a little dough and seal again.

Heat a heavy skillet or tava over medium-high heat until hot. Place the rolled parantha on the hot skillet. Cook for 30–40 seconds until small bubbles appear, then flip.

Spread a little ghee or butter on the cooked side, flip again and press gently with a spatula. Cook the other side until golden brown spots appear, applying more ghee/butter as needed. Cook about 1–1.5 minutes per side until evenly cooked and crisp at edges.

Repeat with remaining dough and filling. Keep cooked paranthas warm in a covered container or wrapped in a towel.

Accompaniments (yogurt, mint chutney, onions)

For mint chutney: In a blender, combine mint leaves, cilantro, green chili, lemon juice, salt and sugar. Add 1–2 tbs water and blend to a smooth paste. Taste and adjust salt/acid. Transfer to a small bowl.

Whisk the plain yogurt until smooth. Optionally season with a pinch of salt and a little roasted cumin powder or a drizzle of mint chutney for serving.

Arrange warm paranthas on a plate, top each with a small pat of butter. Serve with a bowl of whisked yogurt, a bowl of mint chutney, and thinly sliced red onions on the side.