CABBAGE-PANEER PARATHAS

I have been making this recipe of Tarla Dalal  for the past so many years, and my family loves it. I have slightly modified the recipe.
Cabbage...a low-cal vegetable, is one of the top ranked in the World's Healthiest Foods, is an excellent source of Vitamin C and Manganese, and can be called a power food.
Paneer......known as cottage cheese, high in Protein and Calcium, and due to its lactose content, it protects teeth, good for bone health and has loads of  B Complex.
Just imagine...what a wholesome meal it is, when these two are combined and made into parathas, and served with the probiotic yogurt!!!

Here are the other varieties of Rotis I have posted so far. Please check  them out:
1. Phulkas
2. Methi Rotis
3. Aloo parathas
4. Carrot-mung rotis
5. Triangle parathas
6. Radish-mint stuffed  parathas
7. Paneer rotis
8. Spinach rotis

Ingredients

For the dough

Whole wheat flour - 1 cup

Salt to taste

Gingely oil - 2 tsps

For the stuffing

Grated cabbage - 2 cups

Paneer - made from 2 cups milk (roughly 3/4 cup)

Green chillies - 2, finely chopped

Jeera powder - 1 tsp

Chiili powder - 1 tsp

Coriander powder - 1 tsp

Coriander leaves - a handful, chopped

Salt to taste

Cooking oil + ghee to make the parathas

Recipe Cuisine: North Indian; Category: Lunch / Dinner

Prep time: 10 mts; Cooking time:15 mts

Yields 6 parathas

Dough kneaded and allowed to rest for minimum 1 hour

Stuffing ingredients kept ready.

All, except salt, mixed together. Put salt on top of the mixture, and just before making parathas, mix in the salt also. Otherwise, it will secrete water and the mixture will become soggy.

Make even sized balls.

On one chapathi, spread a thick layer of the filling. (Hope you remembered to mix in the salt)

Close with another chapathi, pinch the sides so that it will get stuck nicely.

Give a gentle , affectionate pat (Don't we all know......  food has to be prepared with lot of love and devotion? Because "Annam Parabrahma"...Food is Brahma swaroopam....Food is offered to God as prasaad during poojas,Food is offered as Neivedhyam in temples, Food is served to poor as Annadhaanam,  Food is offered to  pitrus (ancestors) during rituals, Food is offered to crows and birds, Food is offered to individual's favourite deity before eating, so that all the harmful & negative  energies , if any, present in the food, will be driven away....so, undoubtedly, Annam Parahbrahma!) It is also considered sinful to waste any food.

Roll out gently

                                With a pizza cutter, trim the edges so that this healthy, nutritious paratha will appear clean and good, and will sport the appearance of the restaurant-style parathas!!!

Heat a non stick tava, first dry roast both sides, then drizzle a drop of oil and ghee mixed together, and roast to golden colour. See how it is puffing up nicely!! The filling inside also must be getting cooked perfectly. Flames on the lowest always.

You can cut them into  halves or quarters ,  like the ones served in restaurants.

Just a bowl of curds on the side......enjoy these steaming hot parathas!!

This Post first appeared in www.malpatskitchen.com

Notes

*I made paneer the previous day itself and refrigerated it. That saved time.

*Store bought paneer can be used too, crumble it nicely.

*The trimmed edges can be rolled into one or two plain rotis. No need to waste them. There will be some filling stuck on to the edges, so, it makes a tasty chapathi. 

*Can be served with any pickle of your choice.

*Stays soft for the whole day, even if the left over is refrigerated, and then reheated, it remains  super-soft.

*Parathas with lot of filling, slightly thick, stay soft for a longer time.

Categories: No Onion-no garlic, Paneer dishes, Rotis & Stuffed Parathas