Cabbage paratha, a popular dish in Indian cuisine, seamlessly combines the earthy crunch of fresh cabbage with aromatic spices. It is a delicious and nutritious Indian flatbread that combines the goodness of whole wheat flour and the crunchiness of finely shredded cabbage. It can be enjoyed on its own, paired with yoghurt, or served alongside your favourite chutneys and pickles. Get ready to elevate your cooking skills and treat yourself to the warmth and richness of homemade cabbage parathas. Here is the step-by-step recipe to create cabbage parathas from the comfort of your kitchen. This recipe is not only easy to follow but also allows for creative variations to suit your taste buds.
Ingredients Required
2 cups whole wheat flour
1 cup finely shredded cabbage
1 medium-sized onion, finely chopped
1 green chilli, finely chopped (optional, for a spicy kick)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste
Water, as needed
Ghee or oil for cooking
How To Make
1. Prepare the Dough
In a large mixing bowl, combine the whole wheat flour and a pinch of salt.
Gradually add water and knead the flour to form a smooth and soft dough.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
2. Prepare the Filling
In a separate bowl, mix the finely shredded cabbage, chopped onion, green chilli (if using), cumin seeds, turmeric powder, red chilli powder, and salt.
Squeeze the mixture gently to remove excess moisture.
3. Make the Paratha
Divide the dough into small, lemon-sized balls.
Take one ball of dough and roll it into a small disc.
Place a portion of the cabbage filling in the centre of the disc.
Bring the edges of the disc together to seal the filling inside and form a stuffed ball.
Roll out the stuffed ball into a flat, round paratha using a rolling pin.
4. Cooking
Heat a griddle or tawa on medium heat.
Place the rolled paratha on the hot griddle and cook until small bubbles start to appear on the surface.
Flip the paratha and cook the other side, applying ghee or oil on both sides until golden brown spots appear.
Repeat the process for the remaining dough balls.
5. Serving
Serve the hot and crispy cabbage parathas with yoghurt, pickles, or any chutney of your choice.
Tips To Remember
1. You can customise the filling by adding grated carrots, chopped spinach, or any other vegetables of your preference.
2. Adjust the spice levels according to your taste by varying the amount of green chilli, and red chilli powder.
