Cabbage and Paneer Parathas ( Jain Recipe)
by Tarla Dalal
Added to 91 cookbooks
This recipe has been viewed 50737 times
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 (Abbrv) per serving
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