Gobi Paneer Paratha

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.