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Cabbage Paneer Stuffed Parathas recipe (Side Dish)

Yield: 10 parathas

Ingredients for dough
1 cup whole wheat flour
½ teaspoons salt
1 teaspoon oil
Ingredients for stuffing
1 cup finely chopped cabbage
1 cup crumbled paneer
1 teaspoon cumin seeds
1 teaspoon roasted cumin powder
1 teaspoon chopped green chillies
¼ cups chopped coriander leaves
some   salt to taste

Posted by Art99 on Mar 26, 2008


Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.

Knead dough until it is smooth and elastic. Add oil to coat the dough and knead little more.

The dough will be soft and non sticky.

Set aside covered for 30 minutes. Make lemon sized balls and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

Add 1 tablespoon of the stuffing in the center. Gather the sides and bring them together. Remove the little excess dough which popped out when you brought 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 and your comfort level in rolling.

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.

Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness.

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