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  1. Prepare the marinade by mixing together tomato ketchup, chilli garlic sauce, salt, red chillie and, parsley stems. Toss in the paneer cubes and leave for 15 mins. Blanch the babycorn, drain and keep aside.
  2. Heat oil in a pan and saute the garlic till golden. Add the bell peppers and babycorn and saute on high heat for 2 mins. Toss in the paneer and lower the heat. Saute till the marinade dries up. Remove from heat and cool.
  3. Roast the parathas applying a little butter till crisp. Remove it in a plate. Place a little filling on one half of the paratha, sprinkle the grated cheese and fold the other half over it. The hot paratha will melt the cheese and both the halves will
  4. Serve with chutney of your choice or even plain tomato ketchup or mayo.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!