Preparation Time 30 Minutes

Cooking Time 30 Minutes

Total Time 1 Hour

Serve 4

Type of Recipe: Roti

Name of Author: Asmi Kadam.

Ingredients:

• 1 bowl finely chopped Cabbage
• 100 gm Paneer
• 2 Chopped green chilies
• 6 to 7 chopped garlic cloves
• 1 teaspoon chopped ginger
• 1 tablespoon ghee / oil
• ½ teaspoon cumin
• 1/3 teaspoon asafoetida
• 1 Tablespoon ginger garlic paste
• 1 tablespoon kasuri methi
• 1 teaspoon red chili powder
• 1 teaspoon aamchur powder
• 1 teaspoon cumin coriander powder
• 1 teaspoon garam masala powder
• Chopped coriander
• Salt
• 2 bowl wheat flour
• 1/3 teaspoon carom seeds
• Salt
• 1 Teaspoon ghee
• 1 glass water

½ Cup Ghee to applying on a parahta.

Method:

Heat a pan on a medium flame, add ghee. Once ghee heated add cumin, asafoetida, chopped garlic, ginger and chilies. Mix well. Now add chopped cabbage into the pan. Add salt and mix well. Allow to cook on a slow flame.

Now add ginger garlic paste. Sauté well. Add red chili powder, turmeric, cumin coriander powder, garam masala powder, aamchur powder, salt and chopped coriander. Mix well. Switch off the gas.

Once this mixture cool down add grated paneer. Mix well. In this mixture add wheat flour, salt, carom seeds and ghee. Mix well. Now add water in small portion and knead the dough. Don’t knead the soft dough. Keep it for resting at least for 15 minutes.

After 15 minutes will start making parathas.

Now check the dough. Again knead it and make balls for paratha. Start making parathas, sprinkle the flour on ball and start rolling. Roll the paratha. Keep it thick as a paratha. Avoid using excess flour while rolling the parathas.

Now heat a tava, keep the gas on a medium flame. Place the paratha on tava. Once base is partly cooked, flip the paratha. Cooked the paratha from both the sides apply ghee for making paratha more crisp.

Like this make all the parathas.

Serve this delicious “Cabbage Paneer Paratha” with curd and tomato ketchup.

Enjoy.

Thank you.

Have a wonderful day.