Cabbage Paratha

12 Mar

cabbage_paratha
Cabbage Paratha.

For cabbage paratha, grated cabbage is cooked along with green chiles and ginger in tempered oil till the cabbage is soft and dry. The cooked cabbage is then stuffed into wheat dough and rolled out into thick parathas. The cabbage paratha is cooked on flat pan until its golden brown on both sides.
Makes: around 3 Servings of Cabbage Paratha.

Ingredients:

Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.
Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.
Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot cabbage paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: You can also add your choice of spices to the grated cabbage if you wish. Like, garam masala, amchur powder, finely chopped onion etc..
Other Names: Cabbage Paratha, Cabbage Parata.

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One Response to “Cabbage Paratha”

  1. herrad March 13, 2010 at 4:46 am #

    Hi,
    Came here via Zlamuskas
    Cabbage paratha, sounds delicious, wish I could eat one right away.
    Think I shall visit often.
    Have a good weekend.
    Love,
    Herrad

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