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Ingredientswhole wheat flour (gehun ka atta) – 1 cup salt – ½ tsp melted ghee – 1 tbsp Oil – for cooking
For the stuffingGrated cabbage – 1 cup Cottage cheese (crumbled paneer) – ½ cup Chopped coriander – 2 tbsp Finely chopped green chillies – 1 tsp Salt – as required
Other ingredientsWhole wheat flour (gehun ka attta) – for rolling Ghee – for cooking
For the stuffing
Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water. Add the cheese, coriander, green chillies and salt and mix well. Keep aside.
How to proceed
Sieve the flour with the salt. Add the ghee and mix well. Add enough water to make a soft dough. Knead well for 3 to 4 minutes. Divide the dough into 10 equal portions. Roll out each portion of the dough into a round of about 100 mm. diameter with help of a little whole wheat flour. Spread a little stuffing on one round and cover with another round. Press the sides well. Cook on a hot tava (griddle) on both sides using a little ghee until pink spots come on top. Repeat with remaining dough and stuffing to make 4 more parathas. Serve hot.