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Gobi Paneer Paratha
By : Dhivya Karthik
Category : Parathas, Paneer
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Lets start with the dough. Mix the flours along with salt and cumin.
  2. Now add the oil/ghee and enough milk into a well in the center of the dough and mix until it becomes a pliable dough.
  3. Place it on a lightly floured surface and knead the dough well until smooth.
  4. Add more flour if its sticky or little ore oil/milk if too dry. Set this aside to test for 10-15 minutes.
  5. It is not necessary but little bit of sitting makes it work better.
  6. Meanwhile mix all the ingredients for the filling together.
  7. Now take a small piece of the dough – size of lime and roll it in your hands to make a small ball.
  8. Keep some flour nearby since you would require constantly for dusting.
  9. Now dust this ball with little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
  10. Now take a small amount of the filling, press it together to form a small ball.
  11. Make sure this filling is a little smaller than the circle you made with your dough.
  12. Place this in the center of the circle.
  13. Bring the ends of the dough upwards enclosing the filling on all sides.
  14. Pinch the dough together on the top to cover the filling completely.
  15. Once covered, with your palm press it down to flatten the dough.
  16. Make sure the filling is covered well.
  17. Now slowly using a rolling pin flatten the bread.
  18. Be gentle with it, you dont want the filling bursting all over the seams
  19. In a non stick skillet (tava), on medium heat, place the paratha and trickle down ghee/oil on all its sides and a little on top.
  20. Let it sit for 2-3 minutes or until you see it browning beneath.
  21. Once done, turn it and cook for another 2-3 minutes (or until done).
  22. You don`t have to add ghee/oil again.
  23. Traditionally, it is served with some ghee or butter and spicy Indian pickle.
  24. Even simple raita would work very well. Make sure you side dish is lighter since parathas are heavy themselves.
  25. A spicy dal would be perfect too. Serve hot.


For the Bread/Paratha:
1 cup - wheat flour
1 cup - all purpose flour
salt to taste
1 tsp - cumin seeds
1 tsp - ghee (or oil/melted butter)
enough milk to bind the dough

For the filling:
1 cup - grated cauliflower
1 cup - grated paneer
1 to 2 - green chillies, sliced thinly (or as per taste)
1 to 2 tbsp - cilantro, chopped
2 - spring onions, greens and whites sliced thinly
little salt (adjust accordingly since dough also has salt)

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