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Paneer Paratha, Gobi Paratha, Mooli Paratha & Aloo Paratha


By niya's world (Visit website)





Paneer paratha

Ingredients

For Stuffing:

Paneer - 75 gms
?Green chilli (chopped) - 3
?Salt to taste
?Amchoor powder 5 gms
?Coriander leaves (chopped) - 5 gms ?
Onion (chopped) - 1 ?
Lemon juice - a few drops
?Oil - 50 ml ( for applying)

?For dough:

?Flour - 250 gms
?Water to knead
?Salt - a pinch

Method

Make a stiff dough with flour, water and salt. Divide it into equal balls (100 gms) and keep it aside. Mix the ingredients and then stuff it in the dough. Flatten it and then cook on a griddle. Apply ghee or oil on both the sides. Making sure that it has a nice brown colour. Serve with curd or butter.



Gobi ( Cauliflower ) Paratha

Ingredients

Cauliflower (grated) - 50 gms
?Red chilli powder - 5 gms ?
Salt to taste ?
Coriander (chopped) - few sprigs ?
Ginger (chopped) - 3 gms ?
Jeera powder (roasted) -2 gms
?Green chilli (chopped) - 5 gms

Method

Mix all the above ingredients and stuff it in like in the above recipe. Cook on griddle with butter till golden brown and serve hot with curd or pickle.

Mooli ( Radish ) Paratha

Ingredients

Radish (grated) - 50 gms
?Coriander (chopped) - few sprigs ?
Green chilli (chopped) - 5 gms
?Salt to taste
?Red chilli powder - 5 gms

Method

Put salt in the grated radish and keep it for sometime. Then squeeze water out of it. Then mix all the ingredients. Stuff it in the dough. Then in the same way prepare a dough as above and do the stuffing and cook as above.

Aloo paratha

Ingredients

Potatoes: 2 ?
Green chilli (chopped): 3 ?
Salt: to taste ?
Amchoor powder: 5 gms ?
Coriander (chopped): 5 gms
?Onion (chopped): 1
?Lemon juice: a few drops
?Oil: 50 ml ?

For dough:

?Flour: 250 gms
?Water: to knead
?Salt: a pinch

Method

Make a stiff dough with flour, water and salt. Divide it into equal balls and keep it aside.

Meanwhile boil the potatoes, mash them, mix the rest of the ingredients and stuff the mixture in the dough. Roll out the stuffed dough and cook on a griddle. Apply oil on both the sides. Make sure the parathas get a nice brown colour. Serve with curd or butter.

Recipe Credit - Chef O P Khantwal







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