Cabbage Cheese and Paneer Parantha
Stuffed Cabbage Paneer Paratha with paneer makes a delicious breakfast or a dinner. We can also use it for kids lunch box...here let's learn how to make cabbage cheese paneer parantha
Ingredients
- 2 cups Wheat flour
- 1 teaspoon Salt (As per your taste)
- 1 teaspoon Oregano
- 1 cup Cabbage, finely chopped (Finely chopped)
- 12 cups Paneer
- 0.5 cup Mozzarella cheese
- 4.5 units Green chillies, finely chopped (Finely chopped)
- 0.25 tablespoon Chaat masala
- 4 tablespoons Butter
- 0.5 teaspoon Red chilli powder (To taste)
- 1 as needed Water (For dough preparation)
- 1 teaspoon Oil (To remove dough stickiness)
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Instructions
- 1In a large bowl, combine 2 cups of whole wheat flour with salt. Gradually add water and knead to form a soft dough. Apply a little oil to the dough to remove stickiness.
- 2In a separate bowl, mix paneer, cabbage, mozzarella cheese, oregano, chaat masala, and finely chopped green chillies until well combined.
- 3Divide the dough into equal portions and roll out two rotis of the same size and thickness. Spread a little butter on one roti, sprinkle red chilli powder, and evenly spread the stuffing over it.
- 4Cover the stuffed roti with the second roti. Seal the edges by dampening your fingers and pressing the edges together. Use a fork to press down and ensure a tight seal.
- 5Heat a pan over medium flame. Cook the parantha, applying butter on the surface. Flip and repeat on the other side until golden brown and crisp.
- 6Once cooked to a golden brown, transfer the parantha to a plate and serve hot with curd, coriander chutney, or tomato sauce. It pairs well with mayonnaise too.
