Cabbage Paratha Recipe (गोबी के पराठे)

This dish Cabbage paratha is stuffed with less calories, full of taste and some surprise ingredients. Cabbage parathas can easily cooked under 15 minutes in a usual day (if you do some preparation well in advance). The only time consuming step in cabbage paratha is Squeezing out water from the cabbage. Apart from this, cabbage parathas are rich in Vitamin C obtained from cabbage which is super hero of this dish. My wife is Health savvy and she loves it very much, this recipe is her recipe. I am just taking privilege to share it with all of you.

Talking about history of Parathas, it is the most popular flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, cabbage, green beans, and carrots.

Discovered (or rather invented) quite easily, actually. The existence of the Indian stuffed paratha as we know it today goes back to somewhere in the early medieval period, well before the 12th century CE in fact. The parathas, when first invented, were usually sweet though. Similar stuffed sweet dishes, although of different shapes and sizes, were popular since the early centuries of the first millennium CE, and so a stuffed flatbread wouldn’t have been too difficult to imagine. After all, the plain wheat-flour flatbread (roti, chapati) was a staple.

Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used in Cabbage paratha is (atta) and the dough is shallow fried with minimum oil.

Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha). But in this dish I tried to give it a healthy twist by using Cabbage, Coriander, Green chillies and Ginger. To make it tangy and tasty, we added Aamchur powder.

This dish Cabbage paratha is stuffed with less calories, full of taste and some surprise ingredients

Ingredients:

• 2 cup wheat flour
• 2 cup shredded cabbage
• 1 cup chopped onion
• 2 chopped green chillies
• 1/2 inch chopped ginger piece
• 1 cup chopped coriander leaves
• 1 tbsp dry mango powder
• 2 tsp oil
• salt as per taste
• oil to cook parathas

1. Mix salt in 2 cups of cabbage and leave it aside for 15 minutes.
2. In a bowl mix 2 cup wheat flour and salt as per taste and 2 tsp oil.
3. Add water in small incremental quantity (1 or 2 tablespoons at a time, total approximately 1/2 cup but change it as required) and knead the smooth and soft dough like chapati dough. Grease its surface with oil and cover it. Keep it aside for 10 minutes to let it settle at room temperature.
4. Squeeze out water released by cabbage and keep cabbage aside.
5. In a bowl prepare stuffing by mixing cabbage, chopped ginger, green chillies, onions, coriander leaves and dry mango powder (aamchur powder). (We havent added salt here cause we added salt in cabbage for releasing water, if you prefer more salt please add it as per your taste).
6. Divide the dough into 6 equal parts and give each part a round shape (like small ball). Take one dough ball, flatten it like pattie by pressing it between your palms or against roti making board. Coat the pattie with dry wheat flour.
7. Put dough pattie on roti making board (chakla) and roll it out like small roti using rolling pin.
8. Put cabbage stuffing in between and close seal the roti by pulling all sides up.
9. Put cabbage stuffing in between and close seal the roti by pulling all sides up.
10. Put dough pattie on roti making board (chakla) and roll it out once again gentely like very thick small roti using rolling pin.
11. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce flame to low.
12. Spread 1/2 teaspoon oil evenly on the surface and cook on low flame for approx 30-40 seconds.
13. Flip it again and spread 1/2 teaspoon oil evenly on another side. Press it with spatula and cook over medium flame for 30-40 seconds. Repeat flip-press-cook process until golden brown spots appear on both sides.
14. Take it away from heat and transfer to a plate. Spread butter as per your liking. Follow the same process for remaining dough balls.
15. Serve it with curd or pickle or with any of the curries.