Cabbage Paratha
Cabbage paratha is a stuffed flatbread made by filling whole wheat dough with spiced cabbage and cooking on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for making the dough) | 500 | Grams |
| Cabbage (medium-sized, finely shredded) | 1 | Head |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Cumin Seeds (for flavor) | 1 | Tsp |
| Turmeric Powder (for color and flavor) | 0.5 | Tsp |
| Red Chili Powder (for heat) | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for cooking) | 3 | Tbsp |
| Water (for kneading the dough) | 250 | Milliliters |
Instructions
- In a large bowl, mix whole wheat flour with water and a pinch of salt to form a soft dough. Cover and let it rest for 30 minutes.
- Heat 1 tablespoon of oil in a pan, add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, sauté for a minute.
- Add shredded cabbage, turmeric powder, red chili powder, and salt. Cook until the cabbage is soft and moisture evaporates. Stir in chopped coriander leaves and let it cool.
- Divide the dough into equal portions and roll each into a ball. Flatten a ball, place a spoonful of cabbage filling in the center, and seal the edges.
- Gently roll the stuffed dough into a flat disc, ensuring the filling doesn't spill out.
- Heat a griddle and cook the paratha on both sides, applying oil, until golden brown and cooked through.
- Repeat with the remaining dough and filling. Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin