363.red cabbage and paneer parathas
full of fibre
After having made some red cabbage and carrot salad recently, I was still left with quite a bit of red cabbage. Didn’t want to make it into a sabji. A craving for some sort of stuffed parathas was constantly playing in my brains and refused to calm down. I had paneer in the fridge. So the options were corn, cabbage, cauliflower or spinach and paneer parathas. Looking at the red cabbage I thought why not red cabbage parathas. So there, in a matter of an hour stuffed parathas were ready. While I was making the parathas, hubby dear commented, ” I am actually not hungry”, and walks out of the kitchen. I continued my work, and he comes back after 10 minutes and says “Ok since you are working so hard on preparing them I will taste a small piece”. He leaves again. By the time he enters the kitchen again 2 hot parathas are ready. He takes both! I remind him that, that is not a piece but 2 whole parathas. He smiles and walks away. Basically, since he had never had red cabbage parathas, he wasn’t sure how they would taste. After a while another one disappears and the comment was “it’s bloggable”. My kids have left the nest but I am still left with one ….. hubby dear! So here is the bloggable recipe.
RED CABBAGE AND PANEER PARATHAS
For the dough:
2½ cups wholewheat flour (atta)
½ tsp salt
2 tbsp oil
¾ – cup water
For the stuffing:
2 cups grated red cabbage
1 cup grated paneer
¼ cup finely chopped onion
¾ – 1 tsp salt
½ tsp garam masala
1 tsp ginger paste
1- 2 green chillis chopped finely
2 tbsp lemon juice
extra flour for rolling the dough
extra oil for shallow frying the parathas
Preparation of the dough:
- Mix the flour and salt together.
- Add oil and rub it into the flour.
- Form a soft dough using the water.
- Cover and let the dough rest for 20 to 30 minutes.
- Add salt to the grated cabbage and leave it for 20 to 30 minutes.
- Squeeze out the water from the cabbage.
- Mix in the rest of the ingredients for the filling with the cabbage.
- Heat a tawa or frying pan over medium heat.
- Divide the dough into 16 parts.
- Divide the filling into 8 parts or use about a ¼ cup for each paratha.
- Using some flour, roll out 2 pieces of the dough into 7 to 8 inches diameter circles.
- On one circle or roti, spread out the filling.
- Cover with the other circle or roti and press the edges gently.
- Place the stuffed paratha on the hot tawa or frying pan.
- Let it cook for 2 to 3 minutes or until brown specks appear.
- Flip it over and let it cook for 2 minutes or until brown specks appear.
- Drizzle oil around the edges of the paratha and cook both sides till it is light golden brown in colour.
- Repeat steps 4 to 10 using the rest of the dough and filling.
- Serve hot paratha with yogurt, pickles, chole or a curry of your choice.
|corn paneer parathas|