Paneer Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1 cup grated/crumbled paneer
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate or crumble the paneer and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Gobhi Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1/2 gobhi
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate the gobhi and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Punjabi Aaloo Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 2 big potatoes
2. Finely chopped Onion    1
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor

STEPS

1. Boil 2 large potatoes. Take the boiled potatoes and peel off the skin. Mash the potatoes very well.
2. Add the spices, coriander, green chilly and onion.
3. Mix well and make the stuffing.
4. Prepare a dough with wheat flour and water. 
5. Divide the dough and stuffing into 4-5 potions.
6. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
7. Roll into a thick circle.
8. Place it on a hot tawa or griddle.
9. Cook well from both sides and use ghee for frying.
10. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.