Khasta Bhujia Paneer Paratha/ Crispy Bhujia Paneer Paratha

Khasta Bhujia Paneer Paratha/ Crispy Bhujia Cottage Cheese Paratha

A Paratha is a type of flatbread that originated in the Indian subcontinent. It is an important part of a traditional breakfast. Making parathas is neither rocket science nor a herculean task, it is surprisingly simple and quick, employing simple methods and everyday ingredients, which are generally available in your pantry.
Parathas can be of many types, but basically falls in to two categories- Plain and Stuffed. With the plain parathas you will be needing accompaniments like curries or veggies. But the stuffed parathas are good to go just either with some pickle, chutney or a bowl of curd. It is hard to find a food as versatile as the stuffed paratha. 

The most important part of breakfast meal in any North Indian home. I mean literally we can’t imagine breakfast without parathas. And why not when you can eat them daily with a new delicious twist just by changing the stuffing. It won’t be an exaggeration if I say that you can have ‘NEW DAY NEW PARATHA’!!! There is no limitation to what kind of stuffed paratha one can prepare. Any recipe is just a guideline. Imagine any vegetable, turn it into a stuffing along with some basic spices from your spice box and voila a new kind of paratha is there on your plate!!!

Parathas can be eaten as a breakfast dish or a brunch kind of meal or perfect as a tiffin snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried either using clarified butter/ ghee or oil. Some people may even bake it in the oven for health reasons.

The recipe I am sharing today- Bhujia Paneer Paratha, is a twisty take on Paneer Paratha. I have added Bikaneri Bhujia to the Paneer and believe me it took it to another level of excitement, crunchiness and sumptuousness. The spicy or masaledar stuffing of crunchy bhujia, perked up with green chillies and some basic spice powders, makes every bite a wonderful treat for the palate.

I am sure you will enjoy the crackling flavor of this paratha. Each and every bite is a thrilling experience for your taste buds.

Just remember few basic things before jumping to the recipe part-

1-The dough should neither be too soft nor too firm. It should be semi firm. If the dough is too soft it makes it difficult to roll the paratha and if it’s too firm the stuffing will not set properly in the paratha.

2-The stuffing should not be watery. There should not be any moisture in the stuffing. Make sure to use dry ingredients as stuffing. And also add in the salt just before you are ready to roll out the parathas.

3-When you put the stuffing inside the rolled out ball, make sure to seal the edges well. Otherwise the filling might spill out.

4-Cook on a medium high flame. This way you will have crispy parathas.

I guess now we are ready to dig into the scrumptious world of Parathas;) Let’s check how to make them.



Wheat flour/ Atta- 2 cups

Water- 1 cup or as required

Salt- a generous pinch


Cottage Cheese/ Paneer- 1/2 cup, crumbled

Bhujia- 1 cup

Onion- 1 (small, chopped)

Green Chilis- 3, chopped

Coriander leaves- 2 tablespoon, washed and chopped

Red chili Powder- 1 teaspoon

Coriander Powder- 1 teaspoon

Garam masala Powder- 1 teaspoon

Chaat Masala Powder- 1 teaspoon

Turmeric Powder- 1 teaspoon

Amchur/ Dry Mango Powder- 1 teaspoon

Salt- to taste


Whole wheat flour/ Atta for rolling
Ghee or Oil for cooking and greasing


Combine the whole wheat flour and salt in a bowl and mix well.

Add enough water and knead into a semi-stiff dough.

Keep aside to rest.

Meanwhile, Mix all the ingredients listed under stuffing except salt.

Mix them well.

Give the rested dough a quick knead.

Divide the dough into 6 equal portions and make balls.

Once dough is divided add salt to the stuffing and mix well. Just keep in mind salt will release moisture so do not keep it for a longer time after adding the salt.

Flour the rolling area.

Roll a ball of the dough into a circle of of about 4 inches diameter using a little whole wheat flour for rolling with the help of a rolling pin.

Place a little stuffing in the centre of the circle.

Bring together all the sides in the centre and seal tightly.

Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.

Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

Repeat the same process with the remaining dough and stuffing to make more parathas.

Serve hot with fresh curd, raita, pickle or butter.

I am sharing this recipe with our Bloghop Facebook group Healthy Wellthy Cuisines where the theme is Parathas or #FlatbreadsatHW.
Please do check some more scrumptious recipes shared by my fellow blogger friends:


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