CABBAGE-PANEER PARATHA

Stuffed paratha using cabbage and crumbled cottage cheese (paneer) as stuffing.

Makes 3 parathas

Ingredients

For the filling

1. Cabbage (finely chopped) – 1 cup
2. Crumbled paneer – ½ cup
3. Green chilli – 2 (finely chopped)
4. Ginger (finely chopped) – 1 tsp
5. Mustard seeds – ½ tsp
6. Cumin seeds – ½ tsp
7. Asafetida – a pinch
8. Turmeric powder – a pinch
9. Coriander powder – 1 tsp
10. Salt to taste
11. Oil – 1 ½ tsp
12. Coriander leaves (finely chopped) – 1 tbsp

For dough 

1. Wheat flour – 1 cup
2. Salt to taste
3. Oil – 2 tsp

Method 

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft dough and set aside for at least 30 minutes.

Cabbage sabji for filling 

1. Wash and chop the cabbage finely.
2. Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece.
3. When they splutter, add the cabbage, a pinch of turmeric, salt and sugar. Stir well.
4. Cover and cook on low heat for 5 minutes.
5. Stir again, add a tbsp of water if required and cook covered for 2-3 minutes more.
6. Cook on low heat without lid, stirring in between till cabbage is cooked.
7. Add grated coconut. Leave uncovered.
8. After 15 minutes add curry leaves and chopped green chilli.
9. Allow to cool.

Parathas

1. Make 8 small balls out of the dough for 4 parathas.
2. Dust one ball in wheat flour and roll into a thin chapathi and set aside.
3. Make another similar chapathi.
4. Spread the cabbage sabji all over the circular chapathi evenly.
5. Place the first chapathi over the stuffing and seal the edges all along the circumference.
6. Heat a tava / pan and put the stuffed paratha on it.
7. Flip it after a minute.
8. Flip it again after a minute and add ghee (or oil) all over the paratha.
9. Turn it again and spread ghee on this side too.
10. Remove from tava when both sides have golden brown spots.
11. Serve hot with butter / ketchup / curd.

Tips
Invest in a good food processor if you are hard pressed for time - it chops cabbage finely in seconds (and does other stuff too!)

© Copyright 2011. Brinda Balasubramonian.