Ingredients

• For the paratha:
• 1 cup - wheat flour
• 1 cup - all-purpose flour
• salt
• 1 tsp - cumin seeds
• 1 tsp - ghee (or oil/melted butter)
• milk to bind the dough
• For the filling:
• 1 cup - grated cauliflower
• 1 cup - grated paneer
• 1 - 2 - green chillies, sliced thinly
• 1 to 2 tbsp - cilantro, chopped
• 2 - spring onions, greens and whites sliced thinly
• salt

How to Make Gobi Paneer Paratha

• Mix the flours along with salt and cumin. Now add the oil/ghee and enough milk into a well in the centre of the dough and mix until it becomes a pliable dough. Place it on a lightly floured surface and knead the dough well until it is smooth.
• Add more flour if it is sticky or a little more oil/milk if too dry. Set this aside to rest for 10-15 minutes.
• Meanwhile mix all the ingredients for the filling together.
• Now take a small piece of the dough (size of a lime) and roll it in your hands to make a small ball.
• Keep some flour nearby since you would require it constantly for dusting.
• Now dust this ball with a little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
• Now take a small amount of the filling, press it together to form a small ball.
• Make sure this filling is a little smaller than the circle you made with your dough.
• Place this in the centre of the circle.
• Bring the ends of the dough upwards enclosing the filling on all sides.
• Pinch the dough together on the top to cover the filling completely.
• Once covered, with your palm press it down to flatten the dough.
• Make sure the filling is covered well.
• Now slowly using a rolling pin flatten the bread.
• Be gentle with it, you don't want the filling bursting all over the seams.
• In a non-stick skillet (tava), on medium heat, place the paratha and trickle down ghee/oil on all its sides and a little on top.
• Let it sit for 2-3 minutes or until you see it becoming brown on the other side.
• Once done, turn it and cook for another 2-3 minutes (or until done).
• You don't have to add ghee/oil again.
• Traditionally, it is served with some ghee or butter and spicy Indian pickle.
• Even simple raita would work very well.
• A spicy dal would be perfect too. Serve hot.