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Preparation Time : 15
Cook Time : 25
Total Time : 40
For Parantha: wheat flour 1/2 cups
flour 1/2 cups
salt 1 tsp
oil 1 tbsp
For stuffing: paneer 250 gms
chopped tomatoes 1/2 cups
thinly sliced capsicum 1/2 cups
onion sliced 1 nos
green chillies 2-3 nos
shredded cabbage 1/3 cups
ginger garlic paste 1 tbsp
garam masala 1 tsp
red chilli powder 1/2 tsp
coriander powder 1 tsp
black pepper powder 1/4 tsp
salt 1/2 tsp
butter/oil for cooking 3-4 tbsp
For the dough: In a bowl take whole wheat flour, flour, salt, oil and knead a chapati like dough adding water as required.
Cover the dough and keep aside.
Heat oil/butter in a pan add sliced onions, saute till light golden brown.
Add ginger garlic paste saute till the raw smell goes.
Now add chopped tomatoes along with green chillies, saute for few minutes.
Add shredded cabbage and capsicum cook for another 2 mins.
Add coriander powder, red chilli powder, garam masala, black pepper powder, and salt.
Mix everything well and cook for another 1 minute.
At last add cottage cheese (paneer) cut lenghwise, mix it well with the vegetables and switch off the flame.
Take the dough knead for a minute again.
Divide the dough in four equal portions and give a ball sized shape.
Roll out the dough using rolling pin into 6-7" in diameter.
Heat tawa over medium heat and cook the parantha nicely from both sides using oil or butter.
Take out cooked parantha on a plate add 2-3 tbsp of the prepared stuffing in the centre.
Tightly roll the parantha from one end to another and wrap with a silver foil.
Similarly prepare rest the parantha roll.Serve with ketchup, tandoori mayonnaise or with green chutney.
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