Parathas are my absolute favorite. I know I tell this for almost every single recipe and post, but in my defense this blog is all about my favorite food 🙂 Ok.. getting back to why Parathas are my favorite – in one dish you get two things. When I make rotis or phulkas, I have to prepare a side dish – some curry or gravy to dunk the bread. But with Parathas that are stuffed rotis, they are so good to eat as it is. With a tasty stuffing, they become a complete meal. Tasty as well as making our lives easy in the kitchen.
Almost anything can be used to make a stuffed Paratha – from the most popular potato based Aloo Paratha to the versatile Gobi Paratha to the tastiest Paneer Paratha to the absolutely delectable Cheese Paratha, there is no end to the list. You can be as inventive and imaginative as possible.
Now cabbage is a not very veggie or something liked by everyone. But stuff into a paratha, you will surely win over anyone who hates cabbage! I love adding fresh coriander to the paratha stuffing and I keep the other spices to a very minimum. The art of making perfect parathas comes with a little practice – I agree. The stuffing has to spread all over the paratha and not be at one end. The roti should not be too thick, spoiling the taste. Keep making parathas often to master this little art. I am not an expert but I am better at it now 🙂
To make Cabbage Paratha
What I used –
To make Cabbage Stuffing –
- Finely Chopped Cabbage, 1.5 cups
- Onion, 1 medium
- Jeera, 1 tsp
- Red Chilli Powder, ½ tsp
- Garam Masala Powder, ½ tsp
- Turmeric Powder, a pinch
- Salt, as required
- Oil, 1 tsp
- Coriander Leaves, a few
To make Paratha –
- Whole wheat flour, 2 cups
- Salt, as required
- Water, as needed
- Oil, 1 tsp
- Butter, to spread on paratha (optional)
Prep Work –
1. Finely chop onion, cabbage and coriander leaves. Set aside.
2. Mix whole wheat flour and salt. Sprinkle some water. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10 mins.
How I made –
1. Heat oil in a pan. Add jeera and let them splutter. Add finely chopped onion and fry until translucent. Add finely chopped cabbage and stir fry for 3-4 mins. Add all masala powders – red chilli powder, turmeric powder, and garam masala powder. Add salt and cook covered on low flame for 4-5mins. Sprinkle some water if required and cook for another 4mins. Add finely chopped coriander leaves. Mix well. Let it cool down completely.
2. Take a ball of the prepared dough. Roll it into a thick roti, place 2 tbsp of the cabbage mixture at the center of the rolled out roti. Close the cabbage mixture from all the directions. Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
3. On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil/butter on both sides of the paratha and remove it on to a plate. Repeat the same with rest of the parathas.
4. Serve hot with additional butter on top. Serve fresh curd/raita and pickle on the side.
- The key to making this paratha is to have finely chopped onion and cabbage, else rolling the paratha becomes difficult.
- Adjust the spices in the stuffing as per taste.
- Roll out a thick circle and place the stuffing at the center. Close and cover it well and make sure there are no air bubbles. Roll it slowly so that the stuffing doesn’t come out.
- Cook on medium/low flame until nice golden spots appear on both sides.
- Replace butter in the place of oil to enhance the taste further.