PANEER & RED CABBAGE PARATHA
Paneer & Red Cabbage Paratha are filling, nutritious and delicious. Grated red cabbage and paneer are the main fillings for these stuffed parathas. A perfect way to get kids to enjoy the nutrition that red cabbage has to offer. Red Cabbage is rich in oxidants mainly from anthocyanins and Vitamin C. And you get the protein from the paneer. Also the addition of paneer makes it more appealing to the kids.
Ingredients
FOR THE PARATHA DOUGH
- 2¼ cup wholewheat flour
- ½ tsp salt
- 2 tbsp oil
- ¾ -1 cup water room temperature
FOR THE FILLING | STUFFING
- 2 cups red cabbage, grated or shredded approx.180g
- 1 cup paneer, grated approx. 80-100g
- ¼ cup onion, finely chopped approx. 65g
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafoetida optional
- 1 tsp salt
- 1 tsp garam masala
- 1 tbsp garlic minced
- 1 tsp ginger paste
- 1- 2 green chillis chopped finely or minced
- 2 tbsp lemon juice
- ¼ cup fresh coriander chopped
- extra flour for rolling the dough
- extra oil for shallow frying the parathas
Instructions
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.
- Don't add all the water at one go. Add little at a time as you form the dough.
- We need a soft pliable dough.
- Cover and let the dough rest for 20 to 30 minutes.
PREPARATION OF THE FILLING | STUFFING
- Heat oil in a wide pan over medium heat.
- When it is hot add mustard and cumin seeds.
- As they begin to sizzle add the asafoetida.
- Add the chopped onion and stir fry till they become a bit soft. We don't want over cook it.
- Add garlic and stir fry for 1 minute.
- Add the ginger and green chilli too. Stir fry for 1 minute.
- Add the shredded cabbage and salt.
- Mix well. Cover the pan and allow the red cabbage to get cooked a bit.
- We are not going to add any water and cook on medium to high heat.
- After about 3-4 minutes, the cabbage will wilt.
- Mix it well. If it is still hard then cook it for a further 1-2 minutes.
- Add the paneer, garam masala, lemon juice and coriander. Mix well.
- Take the pan off the heat. Allow the mixture to cool.
PREPARATION OF PANEER & RED CABBAGE PARATHAS
- Heat a tawa or frying pan over medium heat.
- Divide the dough into 8 parts. Roll them into balls.
- If the dough sticks to your hand, rub them with a bit of oil.
- Divide the filling into roughly 8 parts
- Using some flour, roll out one part of the dough to about 3-4 inches in diameter.
- Heap one part of the filling in the middle of the rolled dough.
- Taking the edges of the rolled dough pleat and bring to together, much like a money bag. Press the dough to seal.
- Flatten it slightly. Using some dusting flour, gently roll the stuffed dough into a flatbread about 5-6 inches in diameter. Keep using extra flour for rolling so that way the dough will not stick to the rolling board.
- 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 ½ tsp oil on top of the paratha. Gently flip it over.
- Allow it to cook for 1 minute. Drizzle ½ tsp oil on top of the paratha and flip it over.
- Allow it to cook for 30 seconds or so. Or till both sides of the paratha are light golden brown in colour.
- Repeat the above steps using the remaining dough and filling.
- Serve hot paratha with yogurt, pickle or a curry of your choice.
Notes
- The filling or stuffing should not be watery. Dry the cabbage on a kitchen towel when you wash it.
- The paneer should be a little firm.
- Adjust spices according to your taste.
- Can dry roast the parathas and store in an airtight container in the fridge. This way you can prepare them a day or two ahead.
- I have not frozen the parathas as yet. Don't know how the stuffing would stay if frozen.