PREPARATION

1. Take a pressure cooker, add 500 milliliters water, 750 grams potatoes and cover it with lid.

2. Cook till you hear 4 whistles.

3. Remove it from heat.

4. Drain and peel the potatoes.

5. Mash the potatoes well and transfer it to a mixing bowl.

6. Add 1 teaspoon cumin, 2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 2 tablespoons green chili, 10 grams coriander, 280 grams paneer and mix all the ingredients well.

7. In a another mixing bowl, add 250 grams wheat flour, 2 tablespoons ghee and mix it well.

8. Add 300 milliliters water and knead it into a smooth soft dough.

9. Rest the dough for 15 minutes.

10. Take a medium size ball from the dough. (see video)

11. Roll the ball into small circle.

12. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out. 

13. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.

14. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.

15. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 

16. Serve hot with curd.

 

Gobi Paratha

 

Servings - 3 - 4

 

INGREDIENTS

Wheat flour - 300 grams

Water

Grated cauliflower - 350 grams

Onions - 120 grams

Coriander - 1 1/2 tablespoons

Grated ginger - 1 teaspoon

Green chili - 1 tablespoon

Carom seeds - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1/2 teaspoon

Salt - 1 1/4 teaspoons

Ghee