Recipe: PANEER GOBI PARATHA

Paneer Gobi Paratha

This paratha filling I learned from my sister-in-law Hemli. It needs some effort but is not too difficult to make.

INGREDIENTS:

For filling:

Cabbage – ½ kg

Paneer – 250 gm

Green Chillies – 4 (can use more if you like spicy)

Ginger – ½ inch piece

Garlic – 2 cloves

Coriander leaves (kotmir) – ½ a bunch

Salt to taste

Oil – 1 tsp

For dough:

Wheat flour – 2 cups

Salt to taste

1 tsp oil

Enough water to form a tight dough

For shallow frying:

A mixture of oil and ghee – ½ cup

METHOD:


1.       Cabbage should be cut finely after removing all the hard veins.
2.       Grate the paneer and keep aside.
3.       Coarse grind Green chillies, ginger and garlic.
4.       Chop coriander leaves finely.
5.       Pour a spoon of oil in a saucepan (kadai) and place on gas. Add the cabbage and salt and cook on medium flame till soft till the water that oozes dries up. Now switch off the gas.
6.       Add the grated paneer, chilli-ginger-garlic paste and coriander leaves to the cabbage and mix well with a spoon. The filling is ready when cooled.
7.       Mix the dough with the above-mentioned ingredients and make small balls of the same.
8.       Roll out a ball of dough into a circle. Add 2 tsp of paneer gobi filling to it and make it into a ball with the filling inside.
9.       Now gently roll out the paratha before placing on semi-hot tawa (iron girdle).
10.      Turn on both sides while cooking on medium flame before adding the oil-ghee mix to both sides.
11.      Cook till golden brown in colour.

Serve the parathas hot with sauce or any chutney of your choice. I love to eat it plain as it tastes just yummy.