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Parathas stuffed with grated paneer and cabbage
Published On: 17 Aug 2002
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
Bengali: Laban / Noone
malayalam: Muttakose / Cabbage
telugu: Gos Koora / Kosu / Gobi
kannada: Kosu / Ele Kosu
hindi: Bandh Gobi / Patta Gobi
Bengali: Bandha Kopee
Konkani: Cabbage / Kale
Marathi: Pan Kobi
Oriya: Patra Kobi / Bandha Kopee
English: Garam Masala
For making the dough:1) Make a soft dough by mixing all the three ingredients with water.
For making the stuffing:1)Grate the cabbage and paneer together and mix them well.
Add salt, black pepper, garam masala and mix well again.
Divide the dough to around 25 balls of equal size.
Stuff the filling and roll them into thick rotis.
Make crisp paranthas. Polish them with ghee.
:- Serve hot.:- Makes about 25 paranthas.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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