Cabbage & Paneer Paratha.
My mum always figured a way to feed us veggies which we didn’t appreciate back then. One such vegetable was cabbage but she used to make amazing parathas out of it. We might have all tried cauliflower and paneer parathas but this one is a show stealer. If you haven’t tried this yet, I strongly recommend to try this combination.
Grated cabbage and paneer is cooked with Indian spices, stuffed in whole wheat flour dough balls and cooked with ghee to make these delicious flatbreads.
How to make it –
Make a dough of 1.5 cups whole wheat flour with a pinch of salt. Smear a little oil and keep it covered for 30 mins.
Grate 1.5 cups cabbage and 1 cup paneer. Keep aside. Finely chop 2 onions, 2 green chillies and grate 1 inch ginger.
In a pan, heat 3 tbsps groundnut oil and sizzle 1 tsp cumin seeds and 1/4 tsp asafoetida. Mix in the finely chopped onions, ginger and green chillies. Let it cook for 2 mins or until the onions turn soft. Add in grated cabbage and let it cook for 3-4 mins until it turns tender. Mix in the paneer and both normal and black salt to taste. Mix in 1 tbsp fresh mint leaves.
Add in the dry spices – 1 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp roasted cumin powder, 1/2 tsp turmeric powder, 1/4 tsp garam masala and 1 tsp amchur powder. Mix everything well and then tip in 1/4 cup coriander leaves. Let it all cook on low flame for 7-8 mins or until the moisture is evaporated and it releases little oil. Switch off the flame and let the mix cool down to room temperature.
Now divide the dough into 8 equal parts. Roll one part into a small circle. Brush a little ghee and place the cooked cabbage and paneer mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 6-7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
If you like this recipe of mom’s matar paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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Cabbage & Paneer Paratha
Ingredients
- 1.5 Cups Whole wheat flour I use khapli flour
- 1.5 Cups Cabbage - grated
- 1 Cup Paneer
- 2 Pcs Onions - medium sized
- 2 Pcs Green chillies
- 1 Inch Ginger
- 3 Tbsps Groundnut oil
- 1 Tsp Cumin seeds
- 1/2 Tsp Asafoetida/hing
- 1 Tbsp Fresh mint leaves
- 1 Tsp Red chilli powder
- 1.5 Tsps Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Turmeric powder
- 1/4 Tsp Garam masala
- 1 Tsp Amchur powder
- Salt and black salt to taste
- 1/4 Cup Coriander leaves
- Ghee or oil to cook the parathas
Instructions
- Make a dough of 1.5 cups whole wheat flour with a pinch of salt and water. Smear a little oil and keep it covered for 30 mins.
- Grate 1.5 cups cabbage and 1 cup paneer. Keep aside. Finely chop 2 onions, 2 green chillies and grate 1 inch ginger.
- In a pan, heat 3 tbsps groundnut oil and sizzle 1 tsp cumin seeds and 1/4 tsp asafoetida. Mix in the finely chopped onions, ginger and green chillies. Let it cook for 2 mins or until the onions turn soft. Add in grated cabbage and let it cook for 3-4 mins until it turns tender. Mix in the paneer and both normal and black salt to taste. Mix in 1 tbsp fresh mint leaves.
- Add in the dry spices - 1 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp roasted cumin powder, 1/2 tsp turmeric powder, 1/4 tsp garam masala and 1 tsp amchur powder. Mix everything well and then tip in 1/4 cup coriander leaves. Let it all cook on low flame for 7-8 mins or until the moisture is evaporated and it releases little oil. Switch off the flame and let the mix cool down to room temperature.
- Now divide the dough into 8 equal parts. Roll one part into a small circle. Brush a little ghee and place the cooked cabbage and paneer mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 6-7” diameter using hands or rolling pin.
- Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
- Serve hot with accompaniments. Enjoy!!!
Suggest to us the complement dishes that go with this.
Hey, you can do variety of raitas, salad, pickles, chutneys.