Stuffed Palak Paneer Paratha

          A healthy version of a stuffed paratha with the goodness of paneer and spinach for a sumptuous breakfast. So start your lovely day with this yummy meal and relish with yoghurt, butter or pickle. 

          It can also be served for snack, lunch or dinner. In fact you can enjoy it anytime of the day. You can also pack for a fuss free lunch box meal too. It is especially a good option for fussy kids. So check out a quick step by step pictorial recipe to prepare this wholesome meal.  

Stuffing - 

• 200 gms. paneer cubes
• 2 bunches spinach, blanched & pureed
• 2 tbsp. oil
• pinch of salt
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. red chili flakes 
• 2-3 tbsp. coriander leaves, chopped

Dough - 

• 1 & 1/2 cups whole wheat flour
• pinch of salt

• 3-4 tbsp. oil to shallow fry 

          Stuffing - Heat 1 tbsp. oil and sauté the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and sauté the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dough - Knead a dough with the whole wheat flour, salt and required quantity of water. Keep aside for 15-20 minutes. Divide it into 8-10 portions. 

           Roll each portion into a poori. Take one poori and spread some of the stuffing. Cover with another poori and roll out again. Make similar stuffed parathas with the remaining dough and the stuffing. 

         Heat 1 tbsp. oil and shallow fry the parathas, one at a time till light brown in colour on both the sides. Transfer to a serving plate and serve with yoghurt and / or pickle, 

          

                      Heat 1 tbsp. oil & sauté paneer till light brown. Drain & let it cool
                      down. Then mash well and keep aside.

                      Heat remaining oil & sauté spinach & all powdered spices till dry.
                      Let it cool down. 

                               Mix mashed paneer, spinach & coriander leaves. Keep aside.

                    Roll each portion into a poori. Take one poori & spread some of the stuffing. 

                     Cover with another poori & roll out again. Make similar stuffed parathas 
                      with the remaining dough and the stuffing. 

                      Heat 1 tbsp. oil & shallow fry parathas till light brown on both the sides. 

                          Transfer to a serving plate and serve with yoghurt and / or pickle, 

Stuffed Red Cabbage Paratha

           Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.

Stuffing - 

• 1 tbsp. oil    (Makes 4-5 parathas)
• 2 cups red cabbage, ground
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• oil to shallow fry

           Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Sauté for few seconds.

          Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.

          Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder. 

          Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.