Vegetable Cheese Paratha

by Nisha Sidhwani

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This recipe has been viewed 3457 times

It is the most delicious and nutritive paratha which people of all ages will love. The combination of cabbage and cottage cheese is just scrumptious.

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Vegetable Cheese Paratha recipe - How to make Vegetable Cheese Paratha

Parathas Indian Tawa Kids Tiffin Box Kids High Energy Indian Foods

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For The Filling
1 tsp mustard seeds ( rai / sarson)
1 tsp oil
1/2 cup finely chopped onions
2 cups finely chopped cabbage
1 cup finely chopped or grated capsicum
1 1/2 cups grated paneer (cottage cheese)
1 cup grated processed cheese
salt to taste
1 tsp dried oregano
1 tsp dry red chilli flakes (paprika)

Other Ingredients
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
oil for cooking
whole wheat flour (gehun ka atta) for rolling

Method

Combine the wheat flour, oil and salt in a small bowl.
Add water in small quantities and knead into a smooth and soft dough.
Grease its surface with 1/2 tsp oil, cover it with clean muslin cloth and set aside for 15-20 minutes.

For the filling

Heat oil in a pan put mustard seeds and onions.
Sauté onions till they are translucent.
Now add cabbage and capsicum and stir for 5-7 min on medium flame.
Once their moisture content is reduce, add the paneer, salt , oregano and chilli flakes and saute for 2 minutes.
Remove from flame and let it cool for 5 min.
Now put grated cheese in this mixture, mix well and keep aside.

How to proceed

Divide stuffing into 4 equal parts and give them a shape of ball.
Divide prepared dough into 4 equal parts, give them a round shape and press a little to flatten like pattie.
Take one dough pattie and coat it with dry wheat flour on both sides. Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin.
Put one portion of stuffing in the center of it.
Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.
Gently press stuffed ball on rolling board and dust some dry flour over it.
Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
Spread 1/2 teaspoon butter or ghee around its edge with the help of spatula and cook for approx 30-40 second
Flip it again and spread 1/2 teaspoon butter around its edge.
Repeat flip until golden brown.
Transfer it to a plate and spread butter on it.
Serve hot or pack when warm.