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

Ingredients

For the flour

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

Stuffing

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.

Method:

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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Gobi Cauliflower Paneer Paratha

Tired of eating the same old gobi paratha, well its never old when it comes to gobi, but try this new exciting "paneer gobi paratha" something even more heathly for kids, as they say paneer and kids goes together..dont you think too? Well lets talk less and put this easy new paratha on the dinner plate today.

Ingredients:

For the dough:

3 cups wheat flour

1 Tbsp canola oil

1 tsp salt , and water to knead a dough

For stuffing:

1-1/2 cup finely grated cauliflower

1 cup grated paneer

1 Tbsp ghee (clarified butter) or Oil for applying on both sides of paratha.

1 cup chopped coriander leaves

1/2 cup chopped mint leaves

3 chopped green chilies

1-1/2" chopped ginger

1 Tbsp mango powder (Amchur powder)

2 tsp garam masala powder

1/2 tsp sugar

** Salt to taste**

Method:

• Mix together salt flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 mins, meanwhile, on the other side in a microwave or a kadhai (pot), pour in little oil, now Mix together the rest of the ingredients except paneer and cook till it becomes soft, once the mixture is cold add grated paneer.
• Divide the dough in small balls.
• Then roll out each ball into a not too thin disc or a chapati on a floured board.
• Spread the above prepared cauliflower mixture on one round chapati and cover with another round chapati. Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
• Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
• Press gently and spread some ghee over this side too.
• Keep turning untill parathas turn golden brown or done.
• Sprinkle some chat masala if you have handy with some grated paneer as seen in picture.
• Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

Very Easy to make, try it and let us know, we welcome your comments

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