We are instinctively pulled towards the idea of contemporary foods. Healthy, clean, nourishing, delicious are new tenors, helping us make careful choices. We like to indulge in outside food but we are careful about what we eat. Most of us have taken a repair turn towards *healthy me*. Some of us are struggling to win over unhealthy habits. Family health is the priority for all of us today. Home-cooked meals are making a comeback, and the craze for unhealthy foods is fading off. Thank God.
I can no longer see my kids devouring those burgers and pizzas which claims to have a shelf life. In places like Burger King, McDonald’s they do not sell food, they sell preservatives in the shape of food with zero nourishing value.
I rather make contemporary food at home for my kids, for example, these masala paneer bread parcels. It is fancy enough to win the wow from kids. When made at home, it simply shreds the worries of moms like me.
You know me very well, I don’t indulge in fancy frills when it’s food. It has to be easy to accomplish and the outcome should be delicious. At home, we are not trying to run a fine-dine. Food creates memories for a lifetime. Where love is the base ingredient. These masala paneer bread parcels are simple and flavoursome. You will find a recipe video in the post for easy understanding.
I want to introduce this brand to you, with the name Masalchee. Check them out They are based in Jodhpur and deal in spices. The authenticity of flavour and aroma in spices is outstanding. I am saying this with the experience to have used them. This recipe is a collaboration with them, but most importantly as I opened the pack of paratha masala I was taken over, it was so good.
Paratha masala, as the name suggests is to be used in parathas. You can add this to the dough or to the stuffing. I have tried it both ways. It adds flavour to the basic paratha. Even if you are not a pro in the kitchen this will give you incredible taste. The balancing of flavours of different spices in an Indian Rasoi makes it more challenging for many. Indian cooking is the poise of various spices and methods. This methi paratha masala is a blend of dry fenugreek leaves, red chilli powder, cumin seeds., nutmeg, cloves, coriander, black cardamom, dry mango powder, iodised salt and asafoetida. This earthy, complex, gorgeously balanced merge of spices comes from an aunt in Nagpur, who made hot Kurkure parathas and served them with kachri garlic chutney. The very description makes my mouth water.
I was also keen on making more recipes with this methi paratha masala and made these Masala Paneer Bread Parcels. I have a few points to share with you before we go ahead with the recipe. If you go through them, before the recipe, you will have a better grasp of the recipe video, which will be helpful when you bake these parcels at home.
It’s a bread recipe, so most importantly kneading the dough and developing the gluten is necessary. If you have a kneading machine, please you that and escape the work. Or knead with hand, which will give you some arm exercise. Here is a trick- after kneading for 5 minutes, leave the dough for 10 minutes and knead again. This helps develop the gluten faster.
If you are new to baking bread at home, here is an article you must go through about gluten, to know the logic and science behind bread baking.
I have used instant dry yeast in the recipe. You can use fresh yeast or active dry yeast, whichever is easily available to you. Here is all about yeast in bread baking, if you are a newbie.
You must wait for the dough to rise after kneading. The time it takes to get double in size will differ according to the temperature in your house. Warm places will help yeast active faster and your dough will rise quickly. But must wait with patience, until you see doubled dough.
Flip the dough on the kitchen counter and divide it into equal pieces to make balls. Make sure not to pull out the dough portions with your hand. Cutting them with a bench scraper or a knife is the correct method. Having a bench scraper is great when you make bread at home. I suggest buying one if you want to bake more bread.
You will figure out, how the parcels are to be shaped watching the video. Slightly wet your finger to seal them. After shaping, you will have to wait at least 45 minutes before baking them. This is the second rise, which will help the dough rise and will give you a wonderfully soft interior.
Before baking brush the paneer parcels with egg wash. If you don’t want to use eggs, you can simply brush them with some milk. This helps in achieving that golden colour, which looks so inviting.
As the parcels come out of the oven, brush them with some melted butter. Or they get crusty on the top, as they cool. We are looking for a soft pillowy feel on the parcels, so brushing some butter as soon as they come out of the oven is a great idea.
Masala Paneer Bread Parcels
- 1 OTG
- 3 Bowls
- 1 Baking tray
- 1 Bench Scraper
- 1/4th cup lukewarm water
- A pinch of sugar
- 1/2 tbsp instant dry yeast https://amzn.to/33IYb5y
- 2 cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup milk
- 30 gm butter
- 1 tbsp methi paratha masala https://amzn.to/3s9ZlR2
- 1 tbsp Egg wash or milk to brush before baking
- 1 tbsp Melted butter to brush after baking
- 1 tbsp sesame seeds https://amzn.to/3t2IiQ9
For the paneer stuffing
- 1 tbsp cooking oil
- 3-4 garlic cloves minced
- 1/4th cup chopped onion
- 1/2 cup chopped tomatoes
- 1/4th cup chopped capsicum
- Salt to taste
- 1 tsp red chilli powder
- 1 tbsp methi paratha masala https://amzn.to/3s9ZlR2
- 4 tbsp tomato ketchup https://amzn.to/3H9yfxu
- 2 tbsp mayonnaise https://amzn.to/3BFzF1C
- 1 and 1/2 cup cubed paneer pieces
- In a bowl, add lukewarm water and a pinch of sugar. Now add in the yeast. Give this stir and let this mix sit for 3-4 minutes. The yeast will activate and you will see tiny bubbles.
- Add in the flour, sugar and salt. Use your hand to mix. Gradually add the milk and knead the dough into a soft pliable dough ball.
- Add the butter, if the butter is at room temperature, it will incorporate into the dough easily. Add in methi paratha masala and knead further. The kneading will take around 15 minutes.
- Rub some butter or oil inside a bowl and place the kneaded dough ball in. Make sure that the bowl is bigger in size as the dough will get double in size. Cover and keep this in a warm place. The dough will take around an hour to get double in size. Meanwhile, you can prepare the paneer stuffing.
- In a pan add the oil. As the oil heats up add in the garlic and onions. Make sure to keep the heat on medium. ass the onions soften add in the chopped tomatoes. Cook for 2-3 minutes and add in the salt and red chilli powder. Stir at regular intervals during the cooking process. Now add in the chopped capsicum and cook for 2 minutes. Turn off the flame and add in the tomato ketchup, mayonnaise , paneer and methi paratha masala. Your stuffing for the parcels is ready. Bring it to room temperature before using it.
- Once the dough rises in size, deflate it using your wrist. Give it a brief kneading and divide the dough into eight equal size portions. https://amzn.to/3HbtVOr Use a bench scraper to divide the dough. Roll out each piece into a ball with hands. Let these dough balls rest on the kitchen counter for 10 – 15 minutes. Use a rolling pin to roll out each ball into a disc. Use a light dusting of dry flour for rolling out.
- Fold three sides of the disc to make a triangle. Refer to the video for better understanding. Place the paneer stuffing in the centre and lift the sides of the triangle to make the parcel.
- Slightly wet your finger to seal the parcel. Shape the rest of the parcels in the same way. Place all the parcels on a baking tray lined with a parchment paper. Cover the tray and let it rest for 20 minutes before baking. Preheat the oven at 180*C
- Brush the top of the shaped parcels with some egg wash or with milkSprinkle some sesame seeds on the top. Bake for 35 minutes. Rotate the tray in the middle of the baking time, if your oven has a hot spot. Once the paneer parcels are baked brush them with melted butter. And enjoy!