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

⅓ 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

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

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

Paratha Making

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

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

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

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

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

Paratha Cooking

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

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

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

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

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

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


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