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Cabbage Parathas


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Delectable cabbage-stuffed Parathas provide antioxidant compounds that fight against free radicals. Besides this it is also rich in vitamin C. Eat as a snack or make a wholesome meal out of it.

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Ingredients



For the dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp melted ghee
1/2 tsp salt

For the stuffing
1/2 cup grated cabbage
2 tbsp crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1 green chilli, finely chopped
salt to taste

Other ingredients
1 1/4 tsp ghee for cooking

Method

    For the dough
    1. Sieve the flour with the salt.
    2. Add the ghee, mix well and make a soft dough using enough water.
    3. Knead well for 3 to 4 minutes and divide the dough into 10 equal portions. Keep aside.

    For the stuffing
    1. Sprinkle salt over the cabbage and keep aside for 10 minutes.
    2. Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well. Keep aside.

    How to proceed
    1. Roll out each portion of the dough into a circle of about 100 mm. (4") diameter.
    2. Spread a little stuffing on one circle and cover with another circle. Press the sides well so they stick.
    3. Cook on a tava (griddle) using a little ghee until pink spots appear on both sides.
    4. Repeat with remaining mixture and dough to make 4 more parathas.
    5. Serve hot.
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