2 Ways Paratha

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

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.