Cabbage paratha

Cabbage Paratha-Stuffed Cabbage Paratha Recipe-Patta Gobi Paratha

Cabbage paratha is very delicious, healthy and easy to make. I love it very much and make it often at home. It can be had for breakfast or for lunch or dinner. It is a great way to sneak cabbage into your kids diet. It is usually served with any chutney or curd or pickle. I have used multigrain flour to make this paratha more nutritious. Today we will learn how to make cabbage paratha following this easy recipe with step wise pictures.

Cabbage Paratha-Patta Gobi Paratha

 Prep Time : 15 mins

 Cook Time : 30 mins 
 Yields: 6 Parathas 
 Recipe Category: Breakfast-Lunch-Dinner
 Recipe Cuisine: North Indian
 Author:Padhu Sankar

   Ingredients needed

   For the dough

   Whole Wheat flour/multigrain flour - 1 1/2 cup
   Oil - 2 tsp
   Salt - a generous pinch 

   For the stuffing 

   Oil - 1 tbsp
   Cumin seeds/Jeera - 1 tsp
   Onion - 3/4 cup finely chopped
   Cabbage - 1 cup shredded
   Salt needed

   Spice Powder

   Turmeric powder - a pinch
   Chilli powder - 1/2-3/4 tsp
   Cumin powder - 1 tsp
   Kitchen King Masala/garam masala powder - 3/4 tsp

   For making parathas 

   Oil or butter for cooking parathas

Preparations 

In a plate or bowl, mix together whole wheat flour, a tsp of oil and salt. Add warm water little at a time and make a soft and smooth dough just like you make for chapati. Keep it covered. Let it rest for 15-20 minutes. In the meantime we will prepare the stuffing.

Heat oil in a pan, add cumin seeds, when it splutters, add very finely chopped onions and saute until onions turn light brown. Add a little salt to speed up the process.

Then add finely shredded cabbage.

Add all the spice powder mentioned under 'Spice Powder' and salt needed. Cook on medium heat until the cabbage is cooked and the mixture becomes dry. Leave it to cool.

Method 

Divide the dough kept aside into 6 equal parts and make smooth balls.

Flatten it slightly, dust wheat flour and roll it out into a circle of 4 inches in diameter. Place 1-2 tbsp of the prepared stuffing, gather the edges together and seal it well as shown in the picture below.

Now roll out into a circle of 6 inches in diameter with the stuffing inside. Repeat the process for the rest of the dough.

Heat a tawa and place a rolled out dough on it. When you see bubbles forming on the surface, apply a tsp of oil and flip it over to the other side.

Apply a little oil on the other side and cook both sides until brown specks appear. Repeat the same process for the rest of the rolled out dough.

Enjoy it with chutney or pickle or thick curd.

It is perfect for both school and office lunch box. Pack it in an aluminium foil for the parathas to stay soft until lunch.

Storage - If not serving immediately, wrap it in a soft cotton cloth and keep it in an air tight box or casserole. It will stay soft for 5-6 hours.