Jowar Paneer Paratha

Nutrition values are AI-estimated based on ingredients.

• 1/2 grated bottle gourd
• 1/2 grated carrot (optional)
• 1/2 finely chopped onion
• A small portion of grated paneer
• Freshly chopped coriander leaves
• Crushed ginger and green chili (as per taste)
• 1 tsp salt
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp hing (optional)
• 1 tsp white sesame seeds
• 2-3 tsp curd
• 3-4 tbsp jowar flour
• Desi ghee (to cook and apply after roasting)

1. 1In a large steel plate, combine grated bottle gourd, grated carrot, finely chopped red onion, grated paneer, and chopped coriander leaves.
2. 2Add crushed ginger and green chili, salt, sesame seeds, cumin powder, chaat masala, and hing to the vegetable mixture.
3. 3Incorporate 2-3 teaspoons of curd and 3-4 tablespoons of jowar flour into the mix.
4. 4Mix and knead the ingredients thoroughly by hand, ensuring no additional water is needed as moisture from vegetables and yogurt is sufficient.
5. 5Add a small amount of ghee to the dough and knead it until soft and cohesive.
6. 6Take a small portion of dough, roll it into a ball, and flatten it into a round paratha shape between two sheets of parchment paper.
7. 7Heat a tawa (flat griddle).
8. 8Carefully transfer the flattened paratha (still on one side of the parchment paper) to the hot tawa.
9. 9Peel off the parchment paper from the paratha.
10. 10Drizzle a small amount of ghee or oil around the edges of the paratha and cook until golden brown on one side.
11. 11Flip the paratha with a spatula, drizzle more ghee/oil, and press gently to ensure even cooking and browning on both sides until fully cooked.

These instructions are our analysis of the original video. Watch on YouTube →