Cabbage and Paneer Parathas ( Jain Recipe)
by Tarla Dalal
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Added to 85 cookbooks
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Parathas just got more interesting. An unusual combination of cabbage and paneer for the filling adds a novelty value to this dish!
- Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.
- Add the paneer, coriander, green chillies and salt and mix well. Keep aside.
- Sieve the flour with the salt.
- Add the ghee and mix well.
- Add enough water to make a soft dough.
- Knead well for 3 to 4 minutes.
- Divide the dough into 10 equal portions.
- Roll out each portion of the dough into a round of about 100 mm. (4'') diameter with help of a little whole wheat flour.
- Spread a little stuffing on one round and cover with another round. Press the sides well.
- Cook on a hot tava (griddle) on both sides using a little ghee until pink spots appear on both the sides.
- Repeat with remaining dough and stuffing to make 4 more parathas. Serve hot.
Nutrient values per serving
|Vitamin A||233 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||22.4 mg|
|Folic Acid||11.5 mcg|
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