Cabbage Paratha
cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 3 to 4
Ingredients
for paratha dough
- 2 cups whole wheat flour or 240 grams whole wheat flour
- 2 teaspoon oil
- ⅔ cup water or add as required
- ¼ to ½ teaspoon salt or add as required
for cabbage paratha stuffing
- 350 grams cabbage or 4 cups tightly packed shredded or chopped cabbage (patta gobhi or band gobi)
- 1 tablespoon oil
- ½ teaspoon ajwain seeds (carom seeds)
- 1 or 2 green chilies, chopped or 1 teaspoon finely chopped green chilies
- 1 teaspoon finely chopped ginger
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder (dry mango powder)
- oil or ghee for roasting as required
- salt as required
Instructions
making dough
- in a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 tsp oil, 1/2 tsp salt or add as required. add 1/2 cup water.
- mix and then knead the dough. add more water if required to make a smooth soft dough.
- cover and allow the dough to rest for 20 to 30 minutes.
making stuffing for cabbage paratha
- peel and remove the top skin from the cabbage (patta gobhi or band gobi). rinse. quarter the cabbage and blanch in hot water for 5 to 10 minutes.
- then shred cabbage or chop it. i used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
- heat 1 tbsp oil in a pan or kadai. splutter 1/2 tsp ajwain seeds (carom seeds). you can also use 1/2 tsp cumin seeds instead of ajwain seeds.
- then add the shredded cabbage. stir and mix very well.
- season with salt.
- cover the pan with a lid.
- steam the shredded cabbage on a low flame till they turn translucent. this takes about 7 to 8 minutes on a low flame.
- then add 1 tsp finely chopped green chilies, 1 tsp finely chopped ginger, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1/2 tsp amchur powder (dry mango powder).
- mix the spices powders very well with the cabbage. check the taste and add more salt, red chili powder or dry mango powder if required.
- lastly add 2 tbsp coriander leaves.
- mix the coriander leaves very well with the rest of the spiced cabbage stuffing. allow this stuffing to cool down at room temperature.
assembling and stuffing cabbage paratha
- later pinch two small to medium sized balls from the dough. dust some dry wheat flour on both sides of the balls.
- roll them to about 4 to 5 inches diameter rounds . try making both the rounds of the same size.
- on one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.
- gently place the second circle on top. press and seal the edges very well with your fingertips.
- dust some flour on both sides of the stuffed cabbage paratha. roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
cooking cabbage paratha
- on a hot tava (skillet or griddle) place the rolled cabbage paratha. the tava should be hot and not at a low temperature.
- cooking cabbage paratha at a low flame will harden them. parathas ideally are crisp as well as soft.
- when the base is partly cooked, flip the paratha. spread some ghee or oil on the partly cooked part.
- flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha.
- spread some ghee or oil on this side too.
- flip again once or twice till both the sides are cooked properly.
- you should see crisp brown spots on the paratha.
- you can also press the paratha edges with a spatula or spoon so that they are fried well. since at times, the paratha edges are not cooked well.
- make all paratha this way and stack them in a roti basket or a casserole.
- serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.