Gobi Paneer Paratha With Mint Chutney Recipe

A flatbread native to the Indian subcontinent made of the traditional staple wheat and stuffed with paneer and gobhi make it high in fiber, vitamin B, protein and calorie dense meal option, served with fiber rich and refreshing mint chutney.

Nutritional info

  • 13.8 gm
    Carbohydrate
  • 2.0 gm
    Protein
  • 5.9 gm
    Total Fat
  • 62.7 mg
    Calcium
  • 0.9 mg
    Iron
  • 1.0 mg
    Vitamin C
  • 0.0 mcg
    Vitamin B12
  • 134.2 kcal
    Energy
  • 8.9 mcg
    Vitamin A
  • Ingredients
  • Step-by-Step

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2.0 Grated Tsp(5.0 gm) Cauliflower

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1.0 Grated Tbsp(10.0 gm) Paneer

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2.0 Tbsp(17.0 gm) Wheat Flour (Whole)

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1/4 Tsp(0.53 gm) Dry Mango Powder

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(4.0 gm) Ghee

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40.0 Ml(40.0 ml) Water

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0.28 Chopped Tsp(0.26 gm) Coriander Leaves

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0.84 Chopped Tsp(0.64 gm) Pudina

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0.56 Chopped Tbsp(4.0 gm) Onion

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0.14 Chopped Tsp(0.34 gm) Garlic

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0.28 Chopped Tsp(0.61 gm) Ginger

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0.03 Chopped Tsp(0.06 gm) Green Chilli

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0.28 Tbsp(4.0 gm) Nestlé A+ Curd

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0.07 Tsp(0.17 gm) Jeera

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0.14 Tsp(0.29 gm) Dry Mango Powder

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0.03 Tsp(0.13 gm) Salt

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10.0 Ml(10.0 ml) Water

  • In a bowl of 2 tbsp wheat flour, mix together 2 tsp grated cauliflower, 1 tbsp grated paneer, 1/4 tsp salt, 1/4 tsp mango powder, required amount of water. Knead into a dough.

  • Divide into small portions and coat a portion of dough ball in wheat flour.

  • Roll dough into a paratha and roast it. Add 1 tsp ghee, flip and roast both sides until completely cooked.

  • Serve hot with mint chutney.

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