Are you looking for more vegetarian snack options? Then let me show you how to make these soft and fluffy Paneer Mushroom Parcels. These savory parcels are excellent for lunchboxes or a crowd.

I have got many requests on Instagram to make more vegetarian bakes. So here I am with another paneer recipe for you guys. We as a family enjoy Indian food, and paneer is my most favorite. I love any dish that is prepared with it.

My mum is the one who introduced me to paneer. I like it when she makes simple pan-fried paneer with some salt, pepper, and chili powder. I can finish the whole plate.

I learned to make many paneer dishes after I moved to Doha. We have at least 1 or 2 meatless days a week. During these days I try to prepare Indian food since all of us enjoy them. So paneer is a staple in my freezer for a quick and easy vegetarian meal. It is such a versatile ingredient. You can stuff them in bread rolls, crumble them on pizzas, make kebabs, and have as a breakfast scramble.

I enjoy packing my son’s lunchbox. Apart from the favorites, my son easily gets bored of the repeated lunches for the week. Are you like me, always looking for school lunch ideas? These Paneer parcels are another one of our lunchbox favorites. In the beginning, I used this filling with bread and toasted it in a sandwich toaster. Then came the thought of filling it in a bun, which can be frozen and heated in the oven during busy mornings.

Here are some of our popular lunchbox favorites on the Blog

How to make Paneer Mushroom Parcels

These soft & fluffy Veg parcels are one of the best-filled bread that you will ever have! Bake a batch and stash them in the freezer for quick lunches, picnics, or dinner. When you have unexpected visitors over, just pop them in the oven and bake them for 10 minutes. Serve them warm.

This filling is slightly spicy. However, you can adjust according to your taste. For kids who cannot handle spicy food leave the red chili powder, green chili, and sriracha out.

How to make the bread dough for the paneer parcels

Combine the flour, salt, sugar, yeast in a large bowl and make a well in the center.
Add the warm milk, water, and melted butter to the flour mixture and knead it to form a soft dough.
Turn the dough onto a floured surface and knead the dough for 10 minutes or until the dough springs back.
Put the dough into an oiled bowl and cover the bowl with cling wrap. Next, leave it somewhere warm for 1 hour till the dough has doubled in size.

How to make the Paneer Mushroom filling

Heat the pan on medium heat with 1 Tablespoon of oil and add the chopped onion, fry for a minute.
Next, add the diced mushrooms and fry for 2 minutes.
Add the chopped garlic, diced green pepper, and cook for 1 minute.
Now, add the chopped tomato, green chili, and diced paneer. Stir until combined and cook for 3 minutes.
Follow by adding salt, red chili powder, and black pepper. Stir well and cook for 2 more minutes.
Lastly, add the tomato ketchup +sriracha stir well to combine and take off the heat.
Cool completely before filling the parcels.

How to shape the paneer parcels

Punch the dough down, divide the dough in half. Roll each half into a log. Cut each into 9 to make 18 equal size balls. Place the shaped dough balls in the bowl and let them rest for 10 minutes before rolling.
Press each ball with fingers and roll the dough into a 6-7 inch circle.
Put about 2 Tablespoons of filling in the middle. Sprinkle some cheese on top. Bring both ends of the circle to the center and seal well.
Next, seal both left and right corners well.
Place the parcels on a baking sheet lined with parchment. Cover and let it rise until double in size, about 40 minutes. (depends on how warm the room is)
Meanwhile, preheat the oven to 200 C.
Gently brush the top of the buns with milk or cream.
Bake the parcels for 18 -20 minutes or until golden brown.
Brush the baked parcels with some butter while it’s warm.
Serve warm and enjoy!