PANEER AND CABBAGE PARANTHA

INGREDIENTS

Make a soft dough by mixing all the three ingredients with water.

INGREDIENTS FOR STUFFING

METHOD

Grate the cabbage and paneer together. Mix it. Add salt, black pepper, garam masala. Mix properly. Divide the dough into around 25 balls of equal size. Stuff the filling. Make crisp paranthas. Serve hot.

NOTE

For better taste, ghee may be used for making the paranthas.

Makes: about 25 paranthas.

LIST OF ROTIYAN