These parathas make simply delicious and healthy meal by itself, had with a lemon or mango pickle or simply with yogurt. It makes this an ideal and wholesome snack for school children. Can be given to children over the age of 18 months.

Makes: 10 parathas

Cooking time: 2 minutes per paratha

Preparation Time: 5 minutes kneading of dough and 30 minutes standing time for dough

Ingredients for dough

• 1 cup whole wheat flour
• ½ teaspoon 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 (optional if given for children)
• ¼ cup chopped coriander leaves
• Salt to taste

Method

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, as shown in the picture. 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.

Filed under: Indian Breads, Savory

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