Cabbage and Paneer Parathas
by Tarla Dalal
Added to 482 cookbooks
This recipe has been viewed 97289 times
You might not have ever thought of bringing together cabbage and paneer since both are rather bland in nature – once you try this recipe, you will realise how well they complement each other in flavour and texture.
This paratha is a quick fix ideal for any day when you are in a rush. Serve hot with curds and your meal is ready!
Just like the cabbage and paneer paratha, you can also pair up cottage cheese with a myriad of ingredients to create delicious parathas recipes like the Methi Paneer Paratha, Spinach and Paneer Paratha, Paneer-Tamatar-Paratha, Paneer Masoor Paratha.
Enjoy them hot fresh from the tava with a bowl of curd and tongue-tickling pickle.
Also, hot parathas when smeared with a dollop of Homemade White Butter taste extremely delicious.
Enjoy how to make Cabbage and Paneer Parathas recipe with detailed step by step photos below.
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for at least 10 to 15 minutes.
- Divide the dough into 10 equal portions and keep aside.
- To make cabbage and paneer parathas, divide the stuffing into 5 equal portions.
- Roll out a portion of the dough into a 125 mm. (5”) diameter roti with help of a little whole wheat flour.
- Spread a portion of the stuffing evenly over it. Cover it with another roti and press the sides well.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
- Repeat steps 2 to 4 to make 4 more parathas.
- Serve the cabbage and paneer parathas hot with curds.
Cabbage and Paneer Parathas recipe with step by step photos
To make the dough for Cabbage and Paneer Paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta. You can even add little maida if you want but, wheat flour makes it healthy and nutritious.
To this add salt to taste and ghee. Mix this well with your hands so that the salt and ghee evenly spread out in the flour.
Slowly add water and combine all the ingredients.
Knead into a soft dough. The dough should be smooth & not sticky i.e it should not stick to your hands. We have used approximately 1/2 cup of water.
Cover with a lid or damp muslin cloth and keep aside for 10 to 15 minutes. We cover the dough so that it dos not dry out.
Place the grated cabbage in a deep mixing bowl. Grating the cabbage allows it mix very well with other ingredients. If you do not want to use cabbage in Cabbage and Paneer Paratha, you can use other vegetables like methi and make a Methi Paneer Paratha.
Now add the crumbled paneer to this.
Now add the finely chopped coriander for a fresh, herby taste.
Add finely chopped chillies and salt for a spicy bite. If you want you can even add a little amchur to add a zingy taste.
Mix all the ingredients well by hand or with a spoon so that every ingredient is evenly mixed.
Divide the stuffing into 5 equal portions. Keep aside.
Divide the dough into 10 equal portions and shape them into balls.
Take one ball of dough, flatten it, dip it in flour and dust off the excess flour..
Roll it out into a 125 mm. (5”) diameter circle using a little wheat flour for rolling. This should be a very thin roti. Repeat the same with the remaining portions of the dough.
Sprinkle a litle flour on clean, dry surface and place the roti on it. This is to avoid the roti from sticking to the surface.
Evenly spread one portion of the stuffing over one roti. Leave about 1/2 centimeter space from the edges so that it is easier to seal the edges.
Dip one finger in water and apply it on the edge of the roti.
Place 1 more roti over the stuffing.
Seal the edges properly so that the filling does not fall out and so that the dough does not tear.
Heat a non-stick pan and place the Cabbage and Paneer Paratha over it.
Cook on one side till light brown spots appear and then flip the Cabbage and Paneer Paratha over. Be extremely careful while flipping it as it you do not want to unseal the edges of the paratha.
Now, using 1 tsp oil, cook the paratha on both sides, on a slow flame, till golden brown and cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame. Since the edges are sealed this way, press down a little on them so that the sides cook well.
Repeat steps 4 to 11 to make 4 more delicious Cabbage and Paneer Paratha.
Serve Cabbage and Paneer Paratha immdiately with a Kesar Pista Lassi and a Spicy Lemon Pickle
Nutrient values (Abbrv) per paratha
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