Recipe - Know How To Make Yummy Cabbage Paratha

HEALTHY, EASY paratha made by adding grated cabbage and few spices directly into the dough. This is perfect as a breakfast or light meal.

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

Preparing Dough

In a mixing bowl or pan take 2 cups whole wheat flour, 2 tsp oil, ¼ to ½ tsp salt or add as required. Add ⅔ 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.

Preparing Stuffing for Cabbage Paratha

- Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse and quarter the cabbage and blanch in hot water for 5 to 10 minutes. Drain and 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 ½ tsp ajwain seeds (carom seeds). You can also use ½ 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. Do stir once or twice when the cabbage is cooking.

- Then add 1 tsp finely chopped green chilies, 1 tsp finely chopped ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder and ½ 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.