Today I'm sharing our Cabbage paratha recipe with step by step pictures and instructions, helpful even for the beginners.
Cabbage paratha is a whole wheat flatbread stuffed with cabbage and spices. Generally, I do not make any side dishes, as they are really wholesome spicy dish. Serving with just curd, slices of onion and a green chili will do.
Before the stuffing in the cabbage paratha, the cabbage has to slightly saute with your preferable spices. I generally switch over to different spices every time I make, to give different taste and aroma.
I go with only cumin powder for a day, or just with ajwain powder on another day or with turmeric powder and chili powder combo.
I can believe that different powders yield a different dish every time. So, no complaining of reputation the dishes very often.
The only thing we need to keep in mind that the stuffing should not be soggy. It should have less moisture content, which helps in easy rolling out. Shred the cabbage finely, as the chunks may obstruct and test your patience while rolling.
Best side dishes for this paratha would be simple raitha or other side dishes like malai kofta, bindi masala, Aloo Paratha.
How to make Cabbage paratha
Shred the cabbage finely, as bigger chunks can end with the tearing while making it. I used my food processor for the fine results.
Add the spices, chili powder, coriander powder, cumin powder, turmeric powder, and salt.
Crumble everything well and keep aside.
In a mixing bowl, add wheat flour, salt, add the little water at a time to make it smooth and soft dough.
Knead wheat flour with the required amount of water to form a soft pliable dough. Rest them for about 10-20 minutes, to make it, even more, softer. Divide them into your fistful size balls.
Roll each ball into a small thick sized circle, and add 2-3 tbsp of cabbage mixture.
Fold them gently like tying a sack, by bringing the ends together with frills, like one in the picture.
Now roll them gently, without applying much pressure. Spread them evenly to form a well-shaped circle.
Heat a pan over the medium to high flame. Carefully transfer the prepared dough to the pan. Once you started seeing small bubbles on the top, flip them and drizzle the little oil.
Flip on to the next side and again drizzle the little oil. Cook both sides until little small black spots seen. these black spots are the measuring meter to assures the cooking level.
Other spicy dinner recipes
Cabbage paratha recipe
Ingredients
For the filling
- 1 cup cabbage shredded
- 1 tsp red chili powder
- ½ tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- ½ tsp salt
For the dough
- 1 cup whole wheat flour
- ½ tsp salt
The making
- 1 tsp vegetable oil
Instructions
For the filling
- In a mixing bowl, add shredded cabbage, red chili powder, coriander powder, cumin powder, turmeric powder, and salt.
- Combine everything well. And make 5 equal sized balls and keep aside.
For the dough
- In a mixing bowl, add whole wheat flour, salt, and add the little water at a time to make it smooth and soft dough.
- Finally add vegetable oil and scrape the sides, knead for another two minutes.
- Divide into 5 equal sized portioin.
The making
- Using rolling pin, roll each ball into a small circle about 6 inch diameter.
- Place the cabbage at the center and bring all the edges together at the center.
- And make a big stuffed ball.
- Now roll and pread them evenly to form a circle.
- Heat a pan over the medium heat.
- Carefully transfer the rolled paratha to the pan. Once you started seeing small bubbles on the top, flip them and drizzle the little oil.
- Flip on to the next side and again drizzle the little oil.
- Cook both sides until little small black spots seen.
- Rinse and repeat for the other remaining dough balls.
- Serve hot with raita.
Nutrition
Serving Suggestions:
1. Serve along with raitha, plain curd/yogurt, salad
2. Perfect for all meals throughout the day, breakfast, lunch, and dinner.
Tips and Variations:
1. I went with more spices today, but for the variations, you can go with just the cumin powder, chili powder, garam masala, ajwain, etc., Sky is the limit for trying out the variations.
2. For any reason, if the cabbage is held moisture, squeeze them well to remove the excess moisture content.
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