Cabbage Paneer Paratha Recipe
Stuffed Cabbage Paneer Paratha with paneer makes a delicious breakfast or a weeknight dinner. Pack them for your kids lunch box or take them as a travel snack.
Cabbage Paneer Paratha Recipe is made from whole wheat flour dough stuffed with finely chopped cabbage and freshly made paneer, spiced up with green chillies, coriander leaves and cumin powder, makes this paneer paratha healthy and delicious. The Paneer Paratha can make a meal in itself and served with a pickle and some yogurt or raita. The paratha makes a great lunch box as well, as it does not brittle and remains soft when heated in a microwave oven.
If you like the parathas for breakfast or dinner, you must try some of our favorites.
Ingredients for dough
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1 teaspoon Sunflower Oil Ingredients for paneer paratha stuffing
- 1 cup Paneer (Homemade Cottage Cheese) , crumbled
- 1 teaspoon Cumin powder (Jeera) , roasted and ground
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
How to make Cabbage Paneer Paratha Recipe
To begin making the Paneer Paratha Recipe, we will first need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour.
Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling is ready.
While the dough is resting, lets prepare the filling for the parathas. I am going to be using homemade paneer as it makes the parathas softer, but you can use store bought paneer as well.
In a large bowl; add in the homemade paneer. Use your fingers or a fork and begin to crumble the cottage cheese.
Next add in 1 large chopped onion, finely chopped cabbage, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, and finally some salt. Combine all the ingredients well.
Divide the filling into 10 to 12 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.
Now place the a portion of the filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paneer paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
Now we will get into the final steps of cooking a paneer paratha, preheat a skillet on medium heat and place the filled dough.
Allow the parathas to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the paneer paratha.
Flip again, so the oiled side cooks on the skillet. Spread a little more ghee and keep pressing the paneer parathas while on the skillet to cook the paratha evenly from inside out.
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.
Once the paneer paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way.