Recipes
Cabbage paratha
Cabbage paratha is a delicious and nutritious Indian flatbread made with a dough that incorporates finely shredded cabbage and spices. This will improve your health and gratify your taste senses. Vitamin C, K, A, and Folate(Vitamin B9) are present.
Ingredients 16
- For dough:
- 2 ½ cup of wheat flour (Atta)
- ½ teaspoon of salt
- 2 tablespoon of oil
- Water
- For stuffing:
- 3 cup of cabbage , finely chopped
- ½ teaspoon of ginger paste
- ½ teaspoon of cumin (Jeera)
- ½ teaspoon of salt
- ¼ teaspoon of turmeric
- ¼ teaspoon of ajwain
- ½ teaspoon of dry mango powder (Optional)
- ¼ teaspoon of garam masala
- 2 teaspoon of oil
- 2 tablespoon of coriander , finely chopped
Method
- To prepare the stuffing, heat 2 teaspoons of oil in a pan on medium heat. Allow the oil to become hot before adding the ingredients.
- Add ¼ teaspoon of ajwain (carom seeds) to the hot oil. The ajwain seeds will release their aromatic flavors, adding a subtle earthy and peppery taste to the dish.
- Add finely shredded cabbage into the pan. Sauté the cabbage for approximately 2 minutes, stirring occasionally.
- Add ½ tablespoon of ginger paste, ¼ teaspoon of turmeric (haldi), 1/2 teaspoon of cumin (jeera) powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of Amchur (dried mango powder), and salt according to your taste preferences.
- Stir-fry the mixture until the cabbage is cooked well and the spices have blended evenly. This ensures that the stuffing has a balanced consistency and taste.
- Now, let's prepare the dough. In a mixing bowl, combine all the ingredients required for the dough, including flour, salt, and water. Knead the ingredients together until they form a smooth and elastic dough.
- Grease the dough with a tablespoon of water to keep it moist and pliable.
- Take a ball-sized portion of the dough and roll it into a circle using a rolling pin.
- Place the prepared stuffing in the center of the rolled dough circle.
- Pleat the edges of the dough circle and bring them together at the top, sealing the stuffing inside. Secure the edges tightly to prevent any leakage while cooking.
- Sprinkle some flour on the dough and roll it again using a rolling pin. This process helps to flatten and spread the dough evenly.
- Heat a tawa (griddle) on medium heat. Place the rolled paratha on the hot tawa and let it cook for a short while until the base is partially cooked. You will notice small bubbles forming on the surface.
- Flip the paratha gently using a spatula when the base is partially cooked. This helps to ensure that both sides of the paratha are evenly cooked.
- Brush a little ghee or oil on both sides of the paratha while flipping. Continue flipping the paratha a few more times until both sides are cooked thoroughly. The paratha should turn golden brown.
- Repeat the process for the remaining dough and stuffing to make more parathas.