Shwet's Sizzling Wok

A foodie's delight

Aloo parantha and Paneer Bhurji

on March 10, 2013

Hello All, Its been quite sometime since I blogged actually, My job is keeping me really busy so I cant make more culinary experiments like before 😦

I was dreaming about Paranthas, sitting in my office and planned to make it for dinner 😀

Parantha’s are my favourite, I can have it all day long 🙂 I remember my mom making it for me (Before marriage) and I used to relish it hot, one by one as she used to stack it on my plate.. hmm.. am lost in thoughts again..

Having decided to make paranthas, now the only issue was, I wanted to serve it with something special, than the usual yoghurt and pickles, More of thinking continued, And YESS !!! Bingo… I thought of Paneer.. But gravy would be messy, So planned for paneer bhurji dry. Had never made it before, nor had any idea of how to do it.

So I made it like a usual simple bhurjee, with some special touch of my own 🙂 It tasted delicious. I hope you all enjoy it, And please let me know the feedback too 🙂

Aloo Parantha


  • Whole wheat flour (atta) : 2 cups
  • Potato,boiled : 2 medium
  • Red chilli powder : 1 teaspoon
  • Amchur powder : 1 teaspoon
  • Cumin powder : 1 teaspoon
  • Coriander powder : 1 teaspoon
  • Green chilli,chopped : 1
  • Salt : to taste
  • Butter : 4 tablespoons


  • Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
  • Boil the potatoes, Mix potatoes, cumin powder, red chilli powder, amchur, coriander powder, green chilli and salt. Make small pedas out of the mixture.
  • Roll put the dough, put a small amount of potato mixture in it, seal the edges completely so that the stuffing doesnt come out, And roll them with a rolling pin.
  • Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
  • Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Paneer Bhurji


  • Paneer [Cottage cheese] (crumbled) : 300 grams
  • Oil : 3 tablespoons
  • Onion,chopped : 2
  • Turmeric powder : 1/2 teaspoon
  • Red chilli powder : 1 teaspoon
  • Cumin powder : 1 teaspoon
  • Coriander powder : 1 teaspoon
  • Tomato,chopped 2 medium
  • Salt to taste
  • coriander leaves : 2 tablespoons


  • Heat oil in a non stick pan ,add onions and saute till light brown.
  • Add tomatoes and fry till pulpy.
  • Add turmeric powder, red chilli powder, cumin poweder and coriander powder salt and saute till oil leaves the surface.
  • Add paneer and cook for a minute.
  • Serve hot garnish with chopped coriander leaves.

3 responses to “Aloo parantha and Paneer Bhurji

  1. adithi says:

    good job shweta!!!!ur recipes are really simple and easy to make!!!!loved it ….thanks a looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooottttttttttttttttttttttt…..:):*

  2. Tesha says:

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