Gobi Paratha & Paneer Paratha
Prep. : 20 Mins
Cook. : 20 Mins
Total Time :
40 Mins
Cuisine : Indian, Punjabi
Servings : 6
For the filling:
Cauliflower (wash thoroughly & separate the florets) – 1 whole
Carom seeds (Ajwain)- 1-2 tsp
Ginger (grated) – 1 tsp
Green chillies (finely chopped) – 1-2
Onion (finely chopped) – 1 medium sized
Freshly chopped coriander leaves – 2 tbsp
Chaat masala – 1 tsp
Salt & pepper – to taste
For the dough:
Whole wheat flower – 1 cup
Pinch of salt
Oil – 1 tsp
Water as required to make the dough
Ghee for making the paranthas
PANEER PARANTHA:
For Paneer filling
Potato (boiled) – 1 medium (for binding)
Paneer – 300 gms
Onion (finely chopped) – 1 small
Salt & pepper to taste
Green chillies (finely chopped) – 2
Kasuri methi – 1 tsp
Freshly chopped coriander leaves – 2 tbsp
Chaat masala – 1 tsp
Dry pomegranate seeds (anaar dana) – 1 tbsp
Gobhi paratha
- To make the gobhi parantha, grate the cauliflower florets, add salt & keep it aside till it releases it’s moisture. Squeeze and drain out all the water. Add the rest of the ingredients & mix well.
- Now take a dough ball, roll into a thin roti, add the gobhi filling, spread it till the edges & cover with another thin roti. The filling should ideally pop out from the sides and edges should be sealed though.
- On a hot tawa, place the parantha, once it starts to cook, flip & apply ghee. Cook till golden brown on both sides.
Paneer paratha
- Crumble the paneer and mix the rest of ingredients in a bowl
- To make the parantha, take a big sized dough ball, roll out a little & add the filling to it and bring the pleats to the centre. Flatten gently with hands. Roll the parantha.
- Follow the same method as making the gobhi paranthas above.
Add a dollop of white or regular butter to the paranthas and serve hot with an accompaniment of pickle (your choice) & yogurt.
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