Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread)

Gobi Paneer Stuffed Paratha (Cauliflower Cottage Cheese Stuffed Flatbread) is a delicious wholesome paratha made by stuffing a filling made with grated cauliflower and paneer into whole wheat roti . Only few spices are added to the filling and yet is tasty. The paratha can be enjoyed for breakfast, brunch , lunch or dinner with chutney or pickle or yogurt . It can be also packed as an healthy lunch box or picnic food with pickle.

Course Breakfast, brunch, dinner, lunch, maindish

Cuisine Indian, North Indian

Keyword afterschoolsnack, breakfast, brunch, cauliflower, cottagecheese, dinner, lightlunch, lunchbox, maindish, paneer, paratha, picnicfood, stuffedparatha

Prep Time 20 minutes

Cook Time 30 minutes

Servings paratha

Calories 211kcal

Equipment

chopper or grater
knife
bowl x 2
strainer
flat mixing plate
rolling board
rolling pin
flat pan
spatula

Ingredients

Dough for paratha (makes 12)

2 cup whole wheat flour
4 tsp oil
1.25 cup water approximately. Add more if needed. (I had used the water that came from straining the cauliflower)
salt to taste

Cauliflower cottage cheese stuffing (gobi paneer stuffing)

2 cup cauliflower florets, washed
250 g paneer cottage cheese, grated
4 tsp red chili powder more or less as per spice level needed
4 tsp coriander cumin powder dhania jeera powder
1 tsp roasted cumin powder jeera powder bhuna
1 green chili chopped
1/2 cup coriander washed and finely chopped
salt as per taste
12 tsp oil for roasting
whole wheat flour for dusting and rolling paratha

Instructions

Dough for paratha (makes 12)

In a flat mixing plate take whole wheat flour, oil (2 tsp) and salt. (If using the squeezed cauliflower water to knead the dough then add salt accordingly asit has salt in it).
Mix well.
Add water gradually and mix well.
Start kneading the dough with hands. (I added approximately 1.25 cups of water including the water removed while squeezing the cauliflower). I do not want to waste the cauliflower water.
The dough should come together and should be soft. It will take around 4-5 minutes. Apply remaining 2 tsp oil and knead and smooth the dough.
Cover and keep aside the dough for 20 minutes.

Cauliflower cottage cheese stuffing (gobi paneer stuffing)

Take the washed cauliflower florets into a chopper. Add chopped green chili. (The chili can be chopped finely separately and added later while mixing the spices to chopped cauliflower).
Chop the cauliflower finely. If you do not have chopper then you can grate the cauliflower.
Remove the finely chopped cauliflower or grated cauliflower into a bowl and add 1 /2 ts salt to it. Mix well . Cover and keep aside for 10 minutes. The salt will help releasing water from the cauliflower.
Now squeeze the cauliflower putting a strainer on a bowl underneath. So that the water is collected. (Squeezing the water helps to make a dry stuffing thereby preventing the paratha to become soggy while rolling it).
The squeezed water has salt in it and can be used to knead the dough or add it while cooking your dal or soup or rice. I had used it to knead the dough for making paratha. (Knead the dough after this step if using cauliflower water ).
Take the squeezed cauliflower into a mixing bowl.
Add spices - red chili powder, coriander cumin powder and roasted cumin powder and some salt .
Mix well and add chopped coriander.
Mix well.
Add the grated paneer.
Mix well. The gobi paneer stuffing is ready. Keep aside.
Divide the dough into equal portions. Take one portion. Roll into a ball and flatten it. Dust with wheat flour on a rolling board.
With a help of rolling pin roll into a 4 cm circle approximately.
Now take the circle in your palms and made a bowl from it placing it supporting with palms and fingers as shown..
Put around 2-3 tbsp of stuffing into by pressing gently.
Now start folding the edges of the dough and seal the stuffing by pinching the stuffing as shown.
The sealed stuffed dough ball is ready to roll.
Flatten it gently and dust with flour on the rolling board.
With the help of a rolling pin roll into approximately 18 cm diameter cirlce keeping 4 mm thick.
Gently lift and put on the heated tava or flat pan on medium heat. The bubbles will start to appear half minute.
Flip gently with a help of spatula on another side.
Apply half tsp of oil .
Flip on another side and apply oil on it and cook on high heat till golde spot appear on both the sides.
The paratha puffed up while cooking.
Remove in a plate . Similarly make and cook the remaining paratha.
Serve the hot gobi paneer stuffed paratha with chutney, pickle, or yogurt or raita or any dal and enjoy.

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