Cottage Cheese (Paneer) & Cabbage Parathas

INGREDIENTS:


For the Dough:

1/2 cup whole wheat flour
1/2 cup All Purpose Flour
½ teaspoon salt
1 teaspoon oil

For Stuffing:

1/2 cup cabbage
1/2 cup paneer
1 teaspoon cumin seeds
1/2 teaspoon roasted cumin powder
1 teaspoon chopped green chillies (optional )
¼ cup chopped coriander leaves
Salt to taste

HOW TO MAKE:

1)   Add both the flours and salt in a large bowl, adding little water at a time to make soft & smooth dough coating oil till it is non sticky.Set aside covered for 30 minutes.

2)  In a Chopper, add the Paneer cubes and the cabbage along with the other stuffing ingredients except coriander leaves and beat till the mixture resembles crumbles (Approx 5-10 seconds). Add the coriander leaves and beat for 2-3 seconds.

If you do not have a Chopper, you can do this manually by finely chopping the cabbage, coriander leaves and crumbling the Paneer and then mixing the spices to this mixture. Keep this aside.


3)  Make lemon sized balls from the dough and roll them out thin to approximately 3 inches in diameter tossing the dough in dry flour while rolling .


4)  Add 1 tablespoon of the stuffing in the center. Gather the sides and bring them together. Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.

5)  Put the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil in and around the paratha. Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffed also gets the heat and gets pressed down into the parathas. Cook until light golden spots appear on the parathas.

6) Serve hot with beaten curds tossed with Black salt or Tomato Pickle.

 RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  Stuffed Parathas should be cooked on medium heat to get a good texture and the light crispiness and so that the stuffing inside also can cook well if the heat is not very high.

 ** You can also roll out 2 palm sized rotis, spread a little stuffing on one of them, place the other roti on this and roll out thin and round to form the paratha.

** The ratio of Whole wheat Flour and All Purpose Flour can depend on your choice.