STREAKY BACON & CHILLI-PANEER STUFFED PARATHA

DifficultyBeginner

Parathas/Indian Flatbreads are an Indian breakfast specialty. Some are plain...others are named after the stuffing (potato, paneer, cauliflower, onion, etc.) This recipe explores beyond-the-ordinary,
infusing Indian with classic German, forging a culinary alliance between the Indian household popular & the Global breakfast staple! Pair with a hot cup of ‘chai’ or cuppa’ coffee...Happy Days!!

Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
For the stuffing
 34 Meisterwurst Streaky Bacon Rashers—Fried Crisp & Crumbled
 100 g Paneer—Indian Cottage Cheese
 12 (depending on Scoville scale heat & taste) - Green Chillies—Finely Minced
 Red Chilly Powder
 ½ tsp Carrom Seads - Ajwain
 1 tsp Garam Masala
  Inch Piece Ginger
 1 tsp Salt
 1 tsp Fenugreek Leaves—Dried
 1 cup Fresh Coriander/Cilantro—Finely Chopped
For the Dough
 500 g Whole Meal Flour or Atta
 1 tsp Indian Ghee/Clarified Butter or regular Butter
 Some Water for the Mixture
The Stuffing
1

Fry the Streaky Bacon Rashers to a crisp & crumble or dice up

2

Mince or grate the Paneer

3

In a bowl add the Streaky Bacon, Paneer, Green Chillies & all Spices—Mix to combine—set aside

Paratha Making
4

Mix the paratha dough together & make 8-10 dough balls—on a platter sprinkle some dry flour/ atta for dusting

5

Take 2 balls at a time & roll out each into abt 10 cm diameter thick discs—dusting as needed to prevent sticking

6

Take a spoonful/small ball of the stuffing mix & place onto one dough disc, spreading it a bit

7

Now take the second dough disc & place on top of the first with the mixture—press down along the edges tightly to seal the stuffing in

8

Dust the paratha with flour & gently roll out to abt 18-20 cm in diameter—turning as required

Paratha Cooking
9

Heat on medium a ‘tava’ or any non-stick fry pan- drizzle a bit of ghee/butter-cook the paratha for a few seconds till it gets a nice golden-brown colour & small brownish spots start to appear

10

Turn over slowly so as not to break it-cook for an- other few seconds—smear the top with more ghee/butter

11

Remove & drain off any excess ghee/butter on a kitchen tissue. Repeat the process for the balance dough balls to make more parathas

12

The end is a deliciously crispy on-the-outside yet soft & tasteful on-the-inside paratha

13

Serve hot with a dollop of butter & a side serve of fresh Raita (Indian Yoghurt) or Green Chutney

14

Voila! Enjoy your Bacon & Chilli Paneer Stuffed Paratha with hot ‘chai’ or coffee.

Ingredients

For the stuffing
 34 Meisterwurst Streaky Bacon Rashers—Fried Crisp & Crumbled
 100 g Paneer—Indian Cottage Cheese
 12 (depending on Scoville scale heat & taste) - Green Chillies—Finely Minced
 Red Chilly Powder
 ½ tsp Carrom Seads - Ajwain
 1 tsp Garam Masala
  Inch Piece Ginger
 1 tsp Salt
 1 tsp Fenugreek Leaves—Dried
 1 cup Fresh Coriander/Cilantro—Finely Chopped
For the Dough
 500 g Whole Meal Flour or Atta
 1 tsp Indian Ghee/Clarified Butter or regular Butter
 Some Water for the Mixture

Directions

The Stuffing
1

Fry the Streaky Bacon Rashers to a crisp & crumble or dice up

2

Mince or grate the Paneer

3

In a bowl add the Streaky Bacon, Paneer, Green Chillies & all Spices—Mix to combine—set aside

Paratha Making
4

Mix the paratha dough together & make 8-10 dough balls—on a platter sprinkle some dry flour/ atta for dusting

5

Take 2 balls at a time & roll out each into abt 10 cm diameter thick discs—dusting as needed to prevent sticking

6

Take a spoonful/small ball of the stuffing mix & place onto one dough disc, spreading it a bit

7

Now take the second dough disc & place on top of the first with the mixture—press down along the edges tightly to seal the stuffing in

8

Dust the paratha with flour & gently roll out to abt 18-20 cm in diameter—turning as required

Paratha Cooking
9

Heat on medium a ‘tava’ or any non-stick fry pan- drizzle a bit of ghee/butter-cook the paratha for a few seconds till it gets a nice golden-brown colour & small brownish spots start to appear

10

Turn over slowly so as not to break it-cook for an- other few seconds—smear the top with more ghee/butter

11

Remove & drain off any excess ghee/butter on a kitchen tissue. Repeat the process for the balance dough balls to make more parathas

12

The end is a deliciously crispy on-the-outside yet soft & tasteful on-the-inside paratha

13

Serve hot with a dollop of butter & a side serve of fresh Raita (Indian Yoghurt) or Green Chutney

14

Voila! Enjoy your Bacon & Chilli Paneer Stuffed Paratha with hot ‘chai’ or coffee.

STREAKY BACON & CHILLI-PANEER STUFFED PARATHA