363.red cabbage and paneer parathas

January 31, 2014

full of fibre

After having made some red cabbage and carrot salad recently, I was still left with quite a bit of red cabbage. Didn't want to make it into a sabji. A craving for some sort of stuffed parathas was constantly playing in my brains and refused to calm down. I had paneer in the fridge. So the options were corn, cabbage, cauliflower or spinach and paneer parathas. Looking at the red cabbage I thought why not red cabbage parathas. So there, in a matter of an hour stuffed parathas were ready. While I was making the parathas, hubby dear commented, " I am actually not hungry", and walks out of the kitchen. I continued my work, and he comes back after 10 minutes and says "Ok since you are working so hard on preparing them I will taste a small piece". He leaves again. By the time he enters the kitchen again 2 hot parathas are ready. He takes both! I remind him that, that is not a piece but 2 whole parathas. He smiles and walks away. Basically, since he had never had red cabbage parathas, he wasn't sure how they would taste. After a while another one disappears and the comment was "it's bloggable". My kids have left the nest but I am still left with one ..... hubby dear! So here is the bloggable recipe.

RED CABBAGE AND PANEER PARATHAS
Makes 8

For the dough:
2½ cups wholewheat flour (atta)
½ tsp salt
2 tbsp oil
¾ - cup water

For the stuffing:
2 cups grated red cabbage
1 cup grated paneer
¼ cup finely chopped onion
¾ - 1 tsp salt
½ tsp garam masala
1 tsp ginger paste
1- 2 green chillis chopped finely
2 tbsp lemon juice

extra flour for rolling the dough
extra oil for shallow frying the parathas

Preparation of the dough:

Mix the flour and salt together.
Add oil and rub it into the flour.
Form a soft dough using the water.
Cover and let the dough rest for 20 to 30 minutes.

Preparation of the filling:

Add salt to the grated cabbage and leave it for 20 to 30 minutes.
Squeeze out the water from the cabbage.
Mix in the rest of the ingredients for the filling with the cabbage.

Preparation of the parathas:

Heat a tawa or frying pan over medium heat.
Divide the dough into 16 parts.
Divide the filling into 8 parts or use about a ¼ cup for each paratha.
Using some flour, roll out 2 pieces of the dough into 7 to 8 inches diameter circles.
On one circle or roti, spread out the filling.
Cover with the other circle or roti and press the edges gently.
Place the stuffed paratha on the hot tawa or frying pan.
Let it cook for 2 to 3 minutes or until brown specks appear.
Flip it over and let it cook for 2 minutes or until brown specks appear.
Drizzle oil around the edges of the paratha and cook both sides till it is light golden brown in colour.
Repeat steps 4 to 10 using the rest of the dough and filling.
Serve hot paratha with yogurt, pickles, chole or a curry of your choice.