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Cabbage Paratha

| March 6, 2013 Comment

cabbage paratha

Cabbage Paratha is a delicious Indian flat-bread that’s stuffed with a cabbage curry. This paratha is a wonderful way to eat your vegetables, and kids are sure to like it. Cabbage parathas are very nutritious and filling and when served wih dal and yogurt make a very satisfying meal.

Servings: 4-5 (makes 8)
Cooking Time: 30 minutes

Ingredients

  • 3 cups cabbage, finely chopped
  • 1 1/2 tsp red chilli powder
  • Salt to taste
  • 4-5 curry leaves, chopped
  • 3 tsp vegetable oil

For Paratha

  • 2 1/4 cups wheat flour (chapati flour)
  • Salt to taste
  • 1 tsp vegetable oil

Preparation

  1. For the cabbage curry, heat oil in a pan.
  2. Add the curry leaves and red chilli powder and salt. Cover and cook for about 3 minutes until cabbage is cooked.
  3. Remove the lid and saute on medium-high heat until all the moisture has evaporated. Remove on a plate and let cool.
  4. For the paratha dough, in a mixing bowl, mix the flour and salt, and add enough water to make a soft and smooth dough. Knead well and apply some oil. Cover the dough and set aside for 5-10 minutes.
  5. Heat a tava or a flat nonstick or iron griddle on medium high. Apply some oil and wipe it off with a paper towel.
  6. While the tava is heating, make 1-inch sized balls of the dough and lightly grease them with a little oil. Keep some wheat flour handy for rolling. Take a ball, and roll it with a rolling pin on a lightly floured surface into a round shape about 2.5 inches in diameter. Take another ball of dough and roll it out the same way. On one of these, place 2 tsp of the cabbage curry, spreading it evenly but leaving out the edges. Brush the edges with a little water, and place the other rolled-out roti on top. Press the edges to seal so that the curry doesn’t spill out. Roll gently until you have a paratha about 5 inches in diameter (or as thin as you can), sprinkling a little flour as needed.
  7. Sprinkle some water on the tava to see if it’s ready. It’s ready if the water evaporates right away. Place the paratha and flip it over when you see it firming up. Cook on both sides until you see brown spots. Brush a little oil on both sides and cook until nicely browned. Repeat with the remaining dough.
  8. Serve the cabbage paratha plain or with lemon dal, plain or methi yogurt, and mango pickle, lemon pickle or other.

Category: Indian Breads, Indian Breads - No-Onion No-Garlic, No-Onion No-Garlic Recipes, Vegan Indian Breads

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