Paneer cauliflower potato paratha recipe

Stuffed paneer, cauliflower, potato paratha recipe - Most of the time, I end up in making parathas either for breakfast or lunch. I am always keen to make parathas and happily make them because these contain some vegetables which is essential for nourishment and satiation. Paneer  cauliflower paratha is a star dish, both the combination create creamy texture, rich and higher in taste if compared to other vegetable parathas.  Hence this is an ideal party dish too. Anyway, I had prepared this for our breakfast. Being a bit heavy on stomach, I compensate with a light lunch and manage the calories for the day.
 

Paneer Cauliflower Potato Paratha Recipe

Prep time : 25 mins
Cook time : 25 mins
Total time : 50 mins
Recipe type : Main-Paratha
Cuisine : Punjabi
Yield : 9 parathas
Author : Vidya Chandrahas

Ingredients

• 1 ½ cups wheat flour
• Salt

For the filling

• 200 grams cauliflower
• 2 medium potatoes, boiled
• 1/2 cup paneer, grated
• 1 onion, grated
• 1/2 tsp turmeric powder
• 1 tsp chilli powder (1/2 tsp will do)
• 1/2 tsp cumin seeds powder
• 1/2  tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tbsp ginger garlic paste
• 1/4 cup chopped fresh corianders
• Salt to taste
• Oil or ghee

Preparation

1. Boil the potatoes until they are soft. Peel and grate the boiled potatoes.
2. Chop off the cauliflower  leaves and hard stems. Separate the florets along with soft stem and clean it. 
3. Wash these florets thoroughly under running water. Put them in salt water for 5 minutes and remove. Grate them using a grater and set aside. 
4. Grate the onion and set aside. 
5. Grate the paneer and set aside.
6. Take 1 ½ cups of wheat flour, add salt and knead it to a stiff but soft dough. Keep it covered till you prepare the  filling.

Method

1. Heat 1/2  tbsp of oil in a pan, add the grated onion and fry till the onions turn light brown. 
2. Add ginger and garlic paste and fry until raw smell disappears.
3. Add grated cauliflower, saute for a while, cook covered on low flame till the cauliflower becomes soft and tender.
4. Add the grated paneer and stir to combine. 
5. Add the coriander powder, cumin powder, and saute for a while. 
6. Add the chilli powder, turmeric powder, garam masala and stir to combine.
7. Add grated potato and salt. Stir nicely and cook covered on low flame for 2 minutes, stir in between to prevent burning. Remove from the heat and cool it.
8. Once the filling mixture cools, add the chopped coriander leaves and mix them with a spoon to combine well.
9. Divide the filling into 9 equal portions, shape them into round balls and  set aside.
10. Take the above prepared wheat flour dough ball. Dust the rolling board with wheat flour. 
11. Place the dough ball on it and roll out to a thick small roti. 
12. Place one filling mixture portion over the roti.
13. Seal the edges lifting at the top to cover the filling and then twist the tip.
14. Then roll this sealed dough ball into wheat flour and flatten it.
15. Roll out to a medium thick paratha, using some wheat flour.
16. Cook it medium heat with 1/4 tsp ghee till the  light brown spot appears from both sides. 
17. Serve hot with raitas, yogurt and pickles. We enjoyed it with carrot capsicum raita and green chilli pickle.

Stuffed paneer cauliflower potato paratha - step by step pictures

1.  Heat 1/2  tbsp of oil in a pan, add the grated onion and fry till the onions turn light brown. Add ginger and garlic paste and fry until raw smell disappears.

2.  Add grated cauliflower, saute for a while, cook covered on low flame till the cauliflower becomes soft and tender.
.

3.  Add the grated paneer and stir to combine. Add the coriander powder, cumin powder, and saute for a while. Add the chilli powder, turmeric powder, garam masala and stir to combine.

4.  Add grated potato and salt. Stir nicely and cook covered on low flame for 2 minutes, stir in between to prevent burning. Remove from the heat and cool it.

5.  Once the filling mixture cools, add the chopped coriander leaves and mix them with a spoon to combine well.

 

6.   Divide the filling into 9 equal portions, shape them into round balls and  set aside.

7.  Take the above prepared wheat flour dough ball and  roll it in wheat flour. Place it on a chapathi board and roll out to a thick small roti. 

8.  Place one filling mixture portion over the roti.

9.  Seal the edges lifting at the top to cover the filling as shown in the picture below.

10.  Twist the tip as shown below.

11.  Then roll this sealed dough ball into wheat flour and flatten it.

12.  Roll out to a medium thick paratha, using some wheat flour.

 

13.  Shallow fry it on medium heat with 1/4 tsp ghee till the  light brown spot appears from both sides. 

14.  Serve hot with raitas, yogurt and pickles. We enjoyed it with carrot capsicum raita and green chilli pickle.