Cabbage Paneer Paratha

Cabbage Paneer Paratha

 

Servings - 2 - 3

 

INGREDIENTS
Wheat flour - 300 grams

Salt - 1/2 teaspoon

Oil - 1 tablespoon

Water - 250 milliliters

Cabbage - 320 grams

Salt - 1 teaspoon

Grated paneer - 125 grams

Onions - 110 grams

Green chili - 1 tablespoon

Coriander - 2 tablespoons

Red chili - 1/2 teaspoon

Dry mango powder - 1 teaspoon

Roasted cumin powder - 1/2 teaspoon

Carom seeds - 1/4 teaspoon

Ghee - for brushing

Curd - 290 grams

Onions - 60 grams

Geen chili - 2 teaspoons

Coriander - 2 tablespoons

Salt - 1/4 teaspoon

Red chili - 1/4 teaspoon

Cumin powder - 1/4 teaspoon

Black pepper - 1/8 teaspoon

 

PREPARATION

  1. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
  2. Add 250 milliliters water and knead it into a smooth soft dough.
  3. Rest the dough for 20 - 25 minutes.
  4. Take a cabbage and grate them with the help of a food grater.
  5. Transfer this into a cloth and squeeze it well.
  6. Transfer this into a pan and stir well.
  7. Add 1 teaspoon salt and mix it well.
  8. Saute the cabbage for 5 - 7 minutes on medium heat or until it turns golden brown in color.
  9. Remove it from heat.
  10. Transfer this into a mixing bowl, add 125 grams grated paneer, 110 grams onions, 1 tablespoon green chili, 2 tablespoons coriander, 1/2 teaspoon red chili, 1 teaspoon dry mango powder, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon carom seeds and mix it well.
  11. Take a medium size ball from the dough. (see video)
  12. Roll the ball into small circle.
  13. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out. 
  14. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
  15. Heat a pan, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
  16. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 
  17. Remove it from heat and keep aside.
  18. In a mixing bowl, add 290 grams curd, 60 grams onions, 2 teaspoons green chili, 2 tablespoons coriander, 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1/8 teaspoon black pepper and mix it well.
  19. Serve with prepared paratha.