Stuffed Paratha Series: Paneer Mixed Veg Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

100 gms paneer
1/2 a cabbage
1 medium-sized carrot
a few florets of cauliflower
7 or 8 sprigs of kothmari
2 medium onions
3 or 4 green chillies
1 large capsicum

Masalas used:

Salt to taste

Method:

 1.    Bind all paratha atta ingredients to make a knead-able dough. Set aside.
 2.       Finely chop all mentioned ingredients or run coarsely through a hand blender.

 3.       Transfer coarsely ground ingredients into bowl, add salt and mix.

 4.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 5.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking.

 6.    Ensure both sides are well cooked before serving hot with curds & pickle


note: Paneer Paratha can be made sans the vegetable, i.e., only grated paneer, chopped chillies, kothmari and salt.
       Also, Paneer can be replaced with Cheese for a more melt-in-your-mouth experience.

Stuffed Paratha Series: Mixed Veg Paratha

Make paratha atta using wheat flour, salt, oil and water

 

Ingredients:

Carrot, Palak, Cabbage, french beans, capsicum, curry leaves, kothmari, onion, green chilli, olive oil,

Masalas used:

Salt to taste

Method:

 1.       Finely chop all mentioned ingredients.

 2.       Pour olive oil into a pan over a low flame.

 3.       Add onions first, allow to pink slightly

 4.       Add remaining ingredients and stir till palak is soft.

 5.       Add salt and mix, turn off flame.

 6.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 7.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better

        cooking.

 8.    Ensure both sides are well cooked before serving hot with curds & pickle