90 Min
NF
Cauliflower Paneer Paratha
Stuffed parathas are delicious for breakfast or lunch and make a great appetizer for dinner when cut into wedges. Top them with a chutney and a slaw. Stuffing can vary from simple mashed potato to grated daikon, keema (ground meat) to a sweet paratha stuffed with jaggery and nuts.
Stuffed parathas are delicious for breakfast or lunch and make a great appetizer for dinner when cut into wedges. Top them with a chutney and a slaw. Stuffing can vary from simple mashed potato to grated daikon, keema (ground meat) to a sweet paratha stuffed with jaggery and nuts.
Cook Time
90 Minutes
Serves
4
Directions
Paratha:
Step 1
To make paratha dough, in a large mixing bowl, combine by hand 1 cup roti flour with one tablespoon oil, salt and black pepper until thoroughly mixed.
Step 2
Next add 1/2 to 1 cup of water until the dough becomes a soft mass. Knead it a few times with the heel of the palm until smooth. Add 1 to 2 tablespoons of roti flour if the dough is too sticky. Smooth the dough ball with the remaining olive oil, cover and set aside for 20 to 30 minutes.
Cauliflower Paneer Stuffing:
Step 1
Preheat the oven to 350°F.
Step 2
To make the stuffing, grate the cauliflower, using some of the green stalks around it but discarding the hard core – should amount to 4 to 5 cups.
Step 3
Combine the cauliflower with oil, turmeric, ajwain, and salt — spread onto a greased or paper-lined baking sheet and place in the oven and roast for 10 to 12 minutes or until golden brown and cooked through.
Step 4
Toss the cauliflower with the sliced green onions, serrano, ginger, and grated paneer.
Making the paratha:
Step 1
Heat a skillet until on medium heat and divide the dough into four equal parts and divide the filling into four parts.
Step 2
Sprinkle a tablespoon or two of roti flour on the counter. Roll one ball of dough into a 6 to 7-inch round.
Step 3
Place one portion of the stuffing on top and close the flaps of the dough into a concentric circle. Gently roll it out into a 5 to 6-inch circle and place the paratha on the hot skillet.
Step 4
Cook for 1 to 2 minutes on each side until cooked and sealed then spread a tablespoon of ghee on each side, turn the heat down to its lowest setting and cook for another 3 to 4 minutes on each side until crisp and cooked through.
Step 5
Repeat with remaining dough and filling.
Notes & Variations
- Paneer is a simple fresh whole milk cheese available at most Indian grocers – substitute with any melting cheese, chevre, or a plant based cheese.
- The parathas can be par-cooked (remove from heat after the initial skillet cook before adding the ghee) and freeze for up to 2 to 3 months.
- Serve these parathas with a sweet chutney and/or plain yogurt whisked with ground cumin.
- Ajwain is a celery-seed like spice that helps with bloating to offset the effects of brassicas like cauliflower.
Ingredients
Paratha:
Step 1
To make paratha dough, in a large mixing bowl, combine by hand 1 cup roti flour with one tablespoon oil, salt and black pepper until thoroughly mixed.
Step 2
Next add 1/2 to 1 cup of water until the dough becomes a soft mass. Knead it a few times with the heel of the palm until smooth. Add 1 to 2 tablespoons of roti flour if the dough is too sticky. Smooth the dough ball with the remaining olive oil, cover and set aside for 20 to 30 minutes.
Cauliflower Paneer Stuffing:
Step 1
Preheat the oven to 350°F.
Step 2
To make the stuffing, grate the cauliflower, using some of the green stalks around it but discarding the hard core – should amount to 4 to 5 cups.
Step 3
Combine the cauliflower with oil, turmeric, ajwain, and salt — spread onto a greased or paper-lined baking sheet and place in the oven and roast for 10 to 12 minutes or until golden brown and cooked through.
Step 4
Toss the cauliflower with the sliced green onions, serrano, ginger, and grated paneer.
Making the paratha:
Step 1
Heat a skillet until on medium heat and divide the dough into four equal parts and divide the filling into four parts.
Step 2
Sprinkle a tablespoon or two of roti flour on the counter. Roll one ball of dough into a 6 to 7-inch round.
Step 3
Place one portion of the stuffing on top and close the flaps of the dough into a concentric circle. Gently roll it out into a 5 to 6-inch circle and place the paratha on the hot skillet.
Step 4
Cook for 1 to 2 minutes on each side until cooked and sealed then spread a tablespoon of ghee on each side, turn the heat down to its lowest setting and cook for another 3 to 4 minutes on each side until crisp and cooked through.
Step 5
Repeat with remaining dough and filling.
Notes & Variations
- Paneer is a simple fresh whole milk cheese available at most Indian grocers – substitute with any melting cheese, chevre, or a plant based cheese.
- The parathas can be par-cooked (remove from heat after the initial skillet cook before adding the ghee) and freeze for up to 2 to 3 months.
- Serve these parathas with a sweet chutney and/or plain yogurt whisked with ground cumin.
- Ajwain is a celery-seed like spice that helps with bloating to offset the effects of brassicas like cauliflower.
Tags:
90 Min
NF
Stock Your Pantry
Ghee
$10
Ghee is a class of clarified butter that originated in ancient India.
Ghee Pot
$40
A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
90 Min
NF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Paneer, Paratha & Pot Pie- oh my!
Any of these dishes are guaranteed to leave you satisfied & coming back for seconds.
