Sunday, April 12, 2009

Veggie Cheese Paratha - Lunch Box special

Good to Know: Cheese can be made with or without rennet which is an animal by product. Today more and more cheeses are made with “microbial enzymes” which are widely used in the industry because they are a consistent and inexpensive coagulant. The term “microbial enzyme” means it is a synthetically developed coagulant. The term “vegetable rennet” means it is derived from a vegetable source.

Cooking Time: 15 min
Preparation Time: 15 min
Serves – Yields roughly 4 to 5 Parathas


For the flour

Whole Wheat Flour - 1 Cup
Cooked white beans - 1 cup
Salt to taste
Oil – 1 tsp


Oil – 1 tsp
Chopped Onion – 1 cup
Chopped Cabbage – 1 cup
Rennet less Cheese – 1/2 Cup
Chopped cilantro - 1 table spoon
Salt – ½ tsp(the cheese will be having sodium, so add little salt to the vegetables)
Turmeric Powder – ½ tsp
Spice – cayenne pepper (optional)

For Cooking

Oil or Ghee – 5 tsps

One has to think really hard for lunch box menus as this it has to be balanced one to have an entree from all the food groups, kid pleaser and easy to eat. Well try this out.


1) Add salt and puree white beans without any lumps adding as little water as required. Use this puree and knead the dough, if required add some more water to make a stiff dough. Add a teaspoon of oil on top of dough and knead it, so that it will be easier to handle.
2) Heat a teaspoon of oil and add onion, cabbage, salt, turmeric powder, cayenne pepper (optional) and stir fry for a 3-4 minutes and switch of the stove.
3) Now add the chopped cilantro and cheese and mix them thoroughly..
4) Take a small ball of dough and make a round chapati.
5) Put the vegetable cheese mixture in the center and close the chapati and make it into a shape of a half circle.
6) Apply little bit of water or milk to the edges and stick the chapati.
7) Heat an iron griddle and once it is hot place grease with ½ tsp oil and place the chapati
8) Press it gently with a ladle so that the edges get cooked and once it is cooked on one side, apply ½ tsp oil on the uncooked side and gently turn it and place the uncooked side on the griddle.
9) Press it gently and remove from heat once cooked.
10) Wrap it with a paper towel and pack it in the lunch box so that the paratha doesn’t get soggy before eating it.


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