Spusht: Cabbage and Paneer Stuffed Paratha

Name me one food that can be:
- eaten for breakfast, lunch or dinner,
- rolled or cut into pieces and packed in lunchbox,
- carried to picnics or take while traveling,
- a full meal on its own,
and
- made in various ways?

Cabbage Paneer Stuffed Paratha Recipe

Stuffed paratha, that's right, absolutely fits the bill.

You can eat stuffed paratha for a healthy breakfast along with a cooling yogurt. You can make a roll with some pickle and take stuffed paratha to work, or pack a nutritious paratha in your kid's lunchbox along with some ketchup. Making a paratha with stuffing is like making roti and a sabji, but in a two-in-one form – which makes it easy to pack and carry for travels and picnics. With a stuffed paratha, there is practically no need to cook rice and dal and numerous other dishes because it is pretty filling on its own. And you can make the stuffing with various vegetables, spices, herbs, or cheese each time.

Today, I'm sharing with you this Cabbage and Paneer Paratha.

Stuffed Cabbage and Paneer Paratha

Ingredients for Cabbage and Paneer Stuffed Paratha

Yields: 10-12 paratha

*For stuffing:*	*For dough:*
1 Tbsp oil	3 cups whole wheat flour
½ cup chopped onions	Water as required to knead
1 tsp finely chopped green chilies
1 tsp grated ginger
½ cup finely chopped bell pepper/capsicum
2 cup cabbage, shredded
1 tsp cumin powder	Ghee/oil for shallow-frying
2 Tbsp chopped cilantro
½ to 1 cup grated/crumbled paneer
Salt to taste

Procedure

Combine ingredients for dough & knead till smooth but a little firm. Keep aside for 15-20 mins. Note: Paratha dough should not be very soft dough like roti otherwise the stuffing will tear out.

Add ½ tsp salt to shredded cabbage, mix and keep aside for 5 mins. Cabbage will release water upon mixing with salt. Squeeze between your palms to remove all its water. Note: If the moist cabbage makes the stuffing soggy, the paratha will not roll out and will keep sticking to your rolling pin.

Spusht | How to make paratha with cabbage and paneer stuffing

cook, sauté, squeeze, mix

Heat oil in pan, add onion, add green chilies + ginger + bell peppers, sauté till little tender. Add squeezed cabbage, sauté for a bit, then add cumin powder + cilantro + paneer, mix well for 30 seconds. Switch off heat, keep the stuffing aside. Note: If you don’t have fresh green chilies or ginger, you can use green chili paste and ginger paste instead. Also, crumbled paneer does not need to cook too long, so add it toward the end when less than a minute of cooking is required after everything else is sautéed.

shallow-frying or roasting paratha, flip to cook on both sides

Heat a flat pan/griddle/tawa. Divide the dough into 10-12 balls, divide the stuffing into 10-12 portions. Take 1 ball of dough, roll it into a small oval shaped roti and place stuffing in its center, in a longish way. Fold all four sides of roti over stuffing to enclose, flip it over to keep the seam side down, and roll it out to make rectangle shaped paratha. Shallow-fry on a tawa using ghee/oil, turning the paratha to cook on both sides till golden-brown.