Cabbage Paneer Paratha Recipe
Description:
Cabbage Paneer Paratha is a delicious and healthy North Indian dish made from soft whole wheat flour dough, stuffed with a flavorful combination of crumbled homemade paneer (cottage cheese), finely chopped cabbage, and aromatic spices like cumin powder, green chillies, and coriander leaves. This hearty paratha is a perfect balance of flavors and nutrients, making it an ideal choice for breakfast or lunch. It’s filling, high in protein, and stays soft even when reheated, making it a great option for lunchboxes or travel snacks. Serve it with a side of cooling yogurt, raita, or pickle for a wholesome meal.
Cuisine: North Indian
Course: Breakfast
Diet: High Protein Vegetarian
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | ½ teaspoon |
| Oil | 1 teaspoon |
For the Paneer Paratha Filling:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), crumbled | 1 cup |
| Cumin Powder (Jeera), roasted and ground | 1 teaspoon |
| Green Chillies, finely chopped | 2 |
| Onion, finely chopped | 1 large |
| Cabbage (Patta Gobi/ Muttaikose), finely chopped | 1 cup |
| Coriander (Dhania) Leaves, finely chopped | 2 sprigs |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 14-16 parathas
Instructions:
Step 1: Preparing the Dough
- In a large mixing bowl, combine the whole wheat flour and salt. Use your fingers to mix the salt into the flour evenly.
- Gradually add water, little by little, while kneading the dough. The aim is to create a soft, smooth, and pliable dough.
- Continue kneading for 2-3 minutes until the dough becomes elastic and smooth.
- Drizzle 1 teaspoon of oil over the dough and knead for another minute. This will ensure the dough remains soft and non-sticky.
- Cover the dough with a damp cloth and set it aside to rest while you prepare the filling.
Step 2: Preparing the Filling
- Crumble the paneer (homemade cottage cheese) into small pieces using your fingers or a fork.
- In a large mixing bowl, add the crumbled paneer along with finely chopped onion, finely chopped cabbage, and chopped coriander leaves.
- Add the finely chopped green chillies, roasted cumin powder, and salt. Mix everything thoroughly to ensure the spices are evenly distributed.
- Divide the filling mixture into 10-12 equal portions. This will help you keep track of how much filling is needed for each paratha.
Step 3: Assembling the Parathas
- Divide the rested dough into 14-16 equal portions, depending on the desired size of your parathas.
- Lightly flour the rolling surface and take one portion of dough. Roll it into a ball, then gently flatten it with your palms.
- Roll it out into a 3-inch diameter circle, dusting lightly with flour as needed to prevent sticking.
- Take a portion of the filling and place it in the center of the rolled dough. Spread the filling evenly across the dough circle.
- Take another rolled portion of dough and place it over the filled circle. Gently press the edges to seal the filling inside, making sure there are no gaps.
- Press the paratha down with your palms to remove any air pockets, and gently roll it out to an even thickness using a rolling pin.
Step 4: Cooking the Parathas
- Heat a tawa or skillet over medium heat. Once hot, place the prepared paratha onto the skillet.
- Let it cook for 30-45 seconds, or until small bubbles begin to form on the surface. Flip the paratha over to cook the other side.
- At this point, add 1 teaspoon of ghee or oil around the edges of the paratha. Flip again to allow the ghee to coat the surface. Press gently with a spatula to ensure even cooking.
- Flip the paratha a few more times, allowing it to cook on medium heat until both sides are evenly browned and crispy.
- Once cooked, remove the paratha from the skillet and transfer it to a plate. Repeat the process for the remaining dough and filling portions.
Step 5: Serving the Cabbage Paneer Paratha
Serve the warm Cabbage Paneer Paratha with a side of yogurt, raita, or pickle. These parathas also make a great option for packing in lunchboxes as they remain soft and flavorful, even when reheated.
Tips and Variations:
- You can substitute store-bought paneer if you prefer not to make it at home.
- Adjust the green chillies to your spice preference. If you like it milder, you can reduce the number of chillies or omit them entirely.
- For an extra touch of flavor, you can add a pinch of garam masala or hing (asafoetida) to the filling.
- To make this recipe even more nutritious, you can add finely chopped spinach or carrot to the filling.
Storage:
- These parathas can be stored in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate them and reheat in the microwave or on a skillet before serving.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Conclusion:
The Cabbage Paneer Paratha is a wholesome, high-protein breakfast or lunch option that’s sure to satisfy your hunger. Packed with fresh vegetables, homemade paneer, and nutritious whole wheat flour, it’s a perfect dish for anyone looking for a balanced, flavorful meal. Whether you serve it for a family breakfast, pack it for lunch, or enjoy it as a snack, these parathas are guaranteed to be a hit.
