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Cabbage paratha recipe
This cabbage Paratha recipe has step-by-step pictures and instructions that are accessible and easy to follow. It's filling and delicious.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
people
Calories
266
kcal
Author
Sujatha Muralidhar
Ingredients
For the filling
1
cup
cabbage
shredded
1
teaspoon
red chili powder
½
teaspoon
coriander powder
1
teaspoon
cumin powder
¼
teaspoon
turmeric powder
½
teaspoon
salt
For the dough
1
cup
whole wheat flour
½
teaspoon
salt
The making
1
teaspoon
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
Calories:
266
kcal
|
Carbohydrates:
51
g
|
Protein:
7
g
|
Fat:
3
g
|
Sodium:
322
mg
|
Potassium:
170
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
435
IU
|
Vitamin C:
12.8
mg
|
Calcium:
33
mg
|
Iron:
4.1
mg