Baked Soya & Paneer Parcels | Soya & Cottage Cheese Stuffed Baked Parcels

By -
Sunday being the only holiday during the week for my husband, he just wants to relax and have good food; starting right from the breakfast to lunch to dinner, his demand for something special in the menu is never-ending. Same thing happened today also when he came up asking for some good snacks with the evening tea. And his definition for 'good' is something which often gets zeroed down to all the fried stuff. Considering his well-being (like all the caring wives 😉), this time I opted not to feed him with anything fried and instead came up with these baked parcels that are further loaded with the goodness of soya and paneer, making them all the more healthy and nutritious. The best thing is, they were just loved by my husband and he could not resist admitting "baked snacks not at all taste bad as I always thought them to be....". So, just in case you are also looking for snacks that are healthier and at the same time delicious, this is a recipe must try. Make them and I assure, you will certainly not be disappointed.

Baked Soya & Cottage Cheese Parcels

Ingredients (yields 12 to 15 parcels)

All purpose flour - 1 cup
Whole wheat flour - 1/2 cup
Soya granules (soaked in water) - 1/2 cup
Crumbled/grated paneer (cottage cheese) - 1/2 cup
Chopped spring onions - 1/4 cup
Grated ginger - 2 inch
Green peas (boiled) - 1/4 cup
Chopped green chilies - 2 to 3
Chopped coriander - 1/4 cup
Mayonnaise - 1 to 2 tbsp (as per your preference)
Grated mozzarella (optional) - 1/4 cup
Pomegranate pearls - 1 tbsp
Cumin seeds - 2 tsp
Salt - as per taste
Red chili powder - 1 tsp
Chaat masala - 1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tbsp
Cooking oil - 1/3 cup

Baked Soya & Cottage Cheese Parcels


Equipment Required

Round cookie cutter
Fork
Rolling pin

Method

1. Mix all purpose flour, whole wheat flour, oil and a tsp of salt; combine them well - you should be able to get a bread crumb like texture.
2. Using a little water at a time, knead the mixture to a semi soft dough and keep aside covered with a damp cloth to rest for about 30 minutes to an hour.
3. In the meanwhile prepare the filling.
4. Heat some oil in a wok and add in cumin seeds; once the seeds change little color, add in chopped ginger, green chili and spring onions. Saute them for about a minute or so.
5. Next, add all the spice powders, paneer, soya granules (drain off the water) and green peas. Let them all cook for about 3 to 4 minutes.
6. Switch off the flame and now add lemon juice, pomegranate pearls, chopped coriander, mayonnaise and grated mozzarella. Combine them well and let the mixture cool down to room temperature.
7. Divide the dough into 4 equal portions and roll out each one into a thin sheet.
8. Using a round cookie cutter, cut roundels from the sheet (you can cut them in other shapes too like squares or rectangles).
9. Now, to make the parcels, take one roundel and place a generous amount of filling in its center.
10. Brush the edges with little water and place another roundel over it.
11. Seal both of them by pressing the edges with the help of a fork. Continue making the parcels with the remaining roundels. Keep these parcels covered with a cloth so that they don't dry out.

Baked Soya & Cottage Cheese Parcels


12. Preheat oven to 180 degrees Celsius.
13. Smear the top of parcels with some oil and pop in the oven to bake for 15 to 20 minutes.
14. Serve hot with ketchup or green chutney on the side.

Baked Soya & Cottage Cheese Parcels


Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po
Read more

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Chirote Recipe | Chiroti Recipe

By -
Image
With nation celebrating the beautiful festival of 'Ganesh Chaturthi' with all pomp and show, the much awaited season of festivities in India has formally come to a kick start. Lined up from now, are some of the most popular festivals of India - Dussehra, Diwali, Chhath Pooja, Bhai Dooj and Christmas. I have already begun with the preparations for all these celebrations; first on my list is this  beautiful, delicious, flaky and crusty, " Chirote " or " Chiroti ". A traditional Maharashtrian sweet delicacy, it is made using refined flour, deep fried and coated with powdered sugar. For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup. Melt-in-mouth and highly addictive, I promise you will not be able to resist yourself from eating more than one in one go. Looking for the recipe? Here you go .... Chirote Recipe | Chiroti Recipe Ingredients Maida/all purpose flour - 1 and 1/2 cups Ghee - 2 tbsp + 3
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya seeds ma
Read more