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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 Chili 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. Sambar Masala 2 tsp
  12. Coriander Leaves 3-4 tbsp
  13. Wheat Flour 2 cups
  14. Salt to taste
  15. 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 along with 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 till the cauliflower becomes soft and tender. 

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

Add the grated paneer and mashed potatoes. Stir to combine and 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 down.

Pinch a lemon size ball from the dough and roll it into a circle of 4-5 inches in diameter. Place 2-3 tbsp of the filling in the center. Bring the edges together to the center and pinch to seal the edges. Then flatten the dough ball using your hands.

Now roll the dough into a circle of around 7-8 inches 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 paneer cauliflower and potato paratha with pickle or yogurt.







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