Ekadashi Paneer Paratha

Cook along · 11 steps

Method

1. 1

   Grate 1 medium boiled potato finely to ensure no lumps.

2. 2

   Add 1½ cup buckwheat flour and rock salt. Mix well.

3. 3

   Add water little by little and knead into a soft, smooth dough. Add 1 tsp oil and mix again. Cover and let rest.

   

4. 4

   For garam masala: dry roast cumin seeds, cinnamon, cardamoms, cloves, and black peppercorns. Grind into powder.

5. 5

   For stuffing: mix grated paneer, rock salt, ½ tsp garam masala, ginger-chili paste, and coriander leaves.

6. 6

   Make balls from the dough, coat in buckwheat flour, and roll out gently (medium thickness, not too thin).

   

7. 7

   Place stuffing in the center and seal carefully (gluten-free flour is delicate).

8. 8

   Coat in buckwheat flour and roll out gently to medium thickness.

9. 9

   Cook on a hot tawa. Apply ghee on top, flip, apply ghee on the other side.

   

10. 10

    Cook until golden brown and puffed up from both sides.

11. 11

    Serve with tomato sauce or green chutney.