• 2 Ways Paratha
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INGREDIENTS


Broccoli Paneer Paratha

Servings - 2 - 3

INGREDIENTS
Wheat flour - 400 grams
Salt - 1 teaspoon
Ghee - 1 tablespoon
Water - 350 milliliters
Grated broccoli - 80 grams
Grated paneer - 125 grams
Boiled mashed potatoes - 170 grams
Ginger - 2 tablespoons
Coriander - 1 tablespoon
Cumin seeds - 1 teaspoon
Carom seeds - 1/2 teaspoon
Salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Red chili - 1 teaspoon
Ghee - for brushing

PREPARATION


1. In a mixing bowl, add 400 grams wheat flour, 1 teaspoon salt, 1 tablespoon ghee and mix it well.
2. Add 350 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. In a another mixing bowl, add 80 grams grated broccoli, 125 grams grated paneer, 170 grams boiled mashed potatoes, 2 tablespoons ginger, 1 tablespoon coriander, 1 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon red chili and mix all the ingredients well.
5. Take a medium size ball from the dough. (see video)
6. Roll the ball into small circle.
7. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
8. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
9. 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.
10. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
11. Serve hot with pickle or curd.

Peshawari Aloo Paneer Paratha

Servings - 2 - 3

INGREDIENTS
Water - 500 milliliters
Potatoes - 750 grams
Cumin - 1 teaspoon
Salt - 2 teaspoons
Red chili - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Green chili - 2 tablespoons
Coriander - 10 grams
Paneer - 280 grams
Wheat flour - 250 grams
Ghee - 2 tablespoons
Water - 300 milliliters
Ghee - for brushing

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