Cabbage-Paneer Paratha

I love stuffed paratha because it is stomach filler as well as it contains nutritious ingredients in it. Today my mood was to have stuffed paratha but I didn't want to eat potatoes so I thought to try with cabbage and paneer and here you go with my experiment.

Ingredients:

For the dough:
Whole Wheat flour - 2 cup
Salt to taste
Oil to cover the dough

For stuffing:
Grated Cabbage - 1 & 1/2 cups
Crumbled Paneer - 3/4 cup
Ginger-Green Chilli paste - 1 tbsp (to taste)
Red chilli powder - 1 tsp (to taste)
Garam Masala powder - 1 tsp (to taste)
Coriander leaves - 2 tbsp chopped
Salt and Lemon Juice to taste
Oil or Ghee for cooking

Method:

For the Dough:
Mix flour and salt in a bowl and use warm water to knead the dough until a pliable but non-sticky dough is formed. Cover the dough with oil and keep aside for at least 30 mins. After 30 mins divide the dough intoequal portions and make balls.

For Stuffing:
After grating the cabbage squeeze out the excess water. Put all the ingredients in another bowl and mix it well. Now divide the stuffing into equal portions and make small balls and place them aside.

For making Paratha:

Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls. To make it easier to roll the balls, first roll them in dry whole wheat flour. Lightly press the ball on the sealed side and keep it on the top-side when rolling. Roll the ball light handle into 6 inch circles to reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole wheat flour on both side of semi-rolled paratha.

Heat the skillet on medium high, once skillet is hot place the paratha over the skillet. You will see the color change and the paratha will bubble in different places. Then turn the paratha over, it should have golden brown spots. spread oil/ghee over paratha on both sides. Flip the paratha and gently press with spatula. Flip again and press with spatula, make sure paratha is golden brown on both sides. Make all the parathas this way.

Serve hot Paratha with Plain Yogurt and Green Chutney.

Tip: If you do not want more oil in paratha you can use cooking spray oil instead.