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Cauliflower Paneer and Potato Paratha

 INGREDIENTS:

  1. Cauliflower Florets 200 grams
  2. Paneer 300 grams
  3. Potatoes 2 large (Boiled)
  4. Green Chilis 3-4
  5. Turmeric Powder 1/2 tsp
  6. Red Chili Powder 1 tsp
  7. Coriander Powder 1 tsp
  8. Ginger Paste 1 tsp
  9. Onion 1 large (Chopped)
  10. Garam Masala Powder 1 tsp
  11. Coriander Leaves 3-4 tbsp
  12. Wheat Flour 2 cups
  13. Salt to taste
  14. Oil as required

METHOD:

Serving Size: 5-6

Grate the cauliflower florets and set aside. Mash the boiled potatoes. Grate the paneer. Chop the onion and green chilis. Knead the wheat flour, salt and water into a soft dough. Cover and keep it aside.


Heat 1 tbsp of oil in a pan and add the chopped onions, and sauté until they turn light brown.


Add ginger paste and stir-fry until the raw smell disappears.

Add grated cauliflower, chopped green chilis and salt. Cook covered on a low flame until the cauliflower is soft and tender. 


Add the chili powder, turmeric powder, garam
masala powder, and coriander powder. 


Add the grated paneer and mashed potatoes. Stir to combine. Cook on low flame for 2-3 minutes. Add the chopped coriander leaves and mix well. Remove from the flame and allow the mixture to cool completely.

Take a lemon-sized portion of the dough and roll it out into a 4–5-inch circle. Spoon 2–3 tablespoons of the filling into the center. Gather the edges toward the middle, pinch to seal, and then gently flatten the stuffed dough ball with your hands.

Roll the dough into a circle of around 7-8 inches in diameter. Transfer the rolled paratha onto the hot skillet.

Apply oil and cook, flipping in between until golden brown spots appear on both sides. Repeat with the remaining dough balls. 

Serve hot with pickle or yoghurt.







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