CABBAGE AND PANEER PARATHA

Ingredients

For the dough

1 cup whole wheat flour (gehun ka atta) or plain flour (maida)

1/2 tsp salt

1 tbsp melted ghee

For the stuffing

1 cup grated cabbage

1/2 cup crumbled paneer (cottage cheese)

2 tbsp chopped coriander (dhania)

2 green chilies, finely chopped

salt to taste

For cooking

ghee

Method

For the dough

Sieve the flour with the salt.

Add the ghee and mix well.

Add enough water to make a soft dough.

Knead well for 3 to 4 minutes.

For the stuffing

Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.

Add the paneer, coriander, green chilies and salt and mix well.

Method

Divide the dough into 10 portions.

Roll out each portion of the dough into a round of about 100 mm. diameter with help of flour.

Spread a little stuffing on one round and cover with another round. Press the sides well.

Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.

Serve hot.