Just Parantha's - Gobi Paneer Anar stuffing

Hey Guys......try this new experiment of mine, which I am sure you will not find it in any other blog / site ...Bet me on this.....though a little different , it came out too good.......


1 cup grated cauliflower
1/2 cup grated paneer
1tsp green chillies - finely chopped
1tsp ginger - grated
Salt as required
1/2 tsp red chilly powder
1/4 tsp garam masala
2Tbsp mint leaves - finely chopped


The secret Ingredients - to be dry roasted, cooled and coarsely powdered


1/4 tsp  ajwain / carom seeds / bishop s weed
1/4 tsp shahi jeera / caraway seeds
1/4 tsp fennel / saunf
1tsp dry pomegranate seeds
I used a motor - pestle , and it may resemble...like the one below....you may also use a mixie / blender to grind it into a coarse / fine powdered masala

To Go......


Mix all the ingredients and you are ready for your parantha stuffing

Note:


- I blanched the cauliflower by adding the florets in boiling water and kept it covered for 3 - 4mins after turing off the heat....cooled it down and then grated the same....
 - You can use chenna instead of panner
- For the dough you can add in a lil curd / milk while kneading to get more softer paranthas

Just Parantha's

This week the cloud is so dark and gloomy out here.....craving to have something hot .....and it reminded me about Paranthas with aachar.......ummmm.....Of late i was enlightened that Parantha comes from Parath + Atta ...which means layers of cooked flour.....I am sure while you must have come across it been described as An Indian Flatbread .....or shallow fried flat bread....and so on...so here I am with some of the few successful flat (bread )experiments ...though you can make 100's of different varieties combining different mixtures for stuffings of your choice

If you are nt used rolling these parantha's you might want to have a look at - http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Parathas/Making-Parathas---Step-1.htm


SPINACH AND BABY CORN PARATHAS


These parathas has a high nutritional with wheat flour,and corn.Spinach adds to its wealth of  iron, folic acid and vitamins
These nutritious parathas are ideal to be packed in your kid's lunch box. They can also be served at parties with spicy pickles like garlic pickle or with a sweet and spicy vegetable pickle.

Makes 6 parathas.

For the dough

 1 cup whole wheat flour
 2Tbsp Milk / 1Tbsp curd
 1 teaspoon ghee / unsalted butter
 salt to taste

For the spinach and baby corn filling 

 ½ cup spinach, blanched, drained well and finely chopped
 ½ cup baby corn, finely chopped
 2 green chillies, finely chopped
 1 tsp ginger , finely chopped
 2 tsp masala ( mix in garam masala, cumin powder, amchoor, red chilly powder, whole cumin seeds)
 1 teaspoon oil
 salt to taste

Other ingredients 

 Vegetable oil for cooking - you can also use Olive oil / spray

For the dough

• Combine all the ingredients and knead into a soft dough using enough water. Knead well , cover it and keep it aside for 10 - 15mins. 
• Divide the dough into 6 equal portions

For the spinach and baby corn filling 

• Heat the oil in a pan, add the baby corn and sauté for 2 to 3 minutes. 
• Add the spinach and all the remaining ingredients and mix well. Saute for a minute and turn off the flame

To proceed

• Roll out one portion of the dough into a circle of 75 mm. (3") diameter. 
• Place one portion of the spinach and baby corn filling in the centre of the circle.  
• Bring together all the sides in the centre and seal tightly. 
• Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour. 
• Cook the parathas on a hot tava (griddle), using a little oil, unitl both sides are golden brown. 
• Repeat with the remaining dough and filling to make more parathas. 
• Serve hot...goes well with the raw mango loungi