The final in the series of mains and sides this proteinicious blogging marathon is this delicious and quick to make paneer and gobhi paratha.
Parathas & tikki / cutlets are two major ways I use to sneak in veggies that are otherwise not liked by the kids. Cabbage is a strict no for the kids older one these days and the little one is imitating her big sister. So left with a huge head of cabbage that nobody wanted to touch.
So paneer came to the rescue and I disguised the cabbage in the paratha. Served with some carrot salad (kosambari) and some quick tomato chutney (no onion no garlic version) this makes for a wholesome meal and takes care of all the macro nutrients for the day. Also makes for an excellent school Lunchbox option.
Other Paratha varieties:
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Prep time -15 minutes , Cook time – 15 min, makes – 6
You would need:
Atta / wholewheat flour – 1 cup
Salt to taste
Grated paneer 1/2 cup
Grated cabbage 1/4 cup
Grated lauki / bottle gourd (grated and squeezed dry of all water)
Chopped coriander and curry leaves – 1 tsp each
Red chilly powder – 1/2 tsp
Oil – in all I needed 4 tbsp
Warm water – to knead the dough
Take atta, add the veggies and mix well. Now add the spices salt , coriander and curry leaves. Add warm water very little to make a semi soft dough. Add 2 tsp oil and knead again for 2 mine. Cover and keep for 10 mins
Take small roundels of the dough, roll into a thickish paratha.
Cook on medium hot Tava / skillet till cooked on both Sides. drizzle oil to cook on medium heat.
Serve hot with any pickle / curd or tomato chutney + salad for s complete meal.