CABBAGE ONION PANEER PARATHA

Ingredients:
For the dough:
3 C Wholewheat flour
1 Tbsp canola oil
1 tsp salt , and water to knead a dough
For stuffing: 2 C Cabbage, finely grated
1/2 C Paneer(cottage cheese),grated (optional)
1/2 C Scallions/Onions, finely chopped
1 Tbsp coriander, finely chopped
1 Tbsp Mintleaves, finely chopped
3 Green Chillies, finely chopped
1/2" Ginger,finley chopped
1 Tbsp Dry Mango powder (Amchur powder)
2 tsp Garam masala powder
1/4 tsp sugar (optional)
Ghee (clarified butter) or Oil for applying on both sides of paratha.
** Salt to taste**
 

Method:Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
 Mix together all the ingredients in a wide bowl.
Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
Sprinkle some chat masala if you have handy with some grated paneer/cabbage as seen in picture.
Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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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.

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