Cabbage Paratha Recipe

Introduction

Ingredients

• 2 cups of whole wheat flour
• 1 cup of finely chopped cabbage
• 1/2 cup of finely chopped onion
• 1/2 cup of finely chopped coriander leaves
• 1/2 tsp of cumin seeds
• 1/4 tsp of turmeric powder
• 1 tsp of red chilli powder
• 1 tsp of salt
• 3-4 tbsp of oil
• Water as required

Instructions

1. In a large mixing bowl, add 2 cups of whole wheat flour, 1/2 tsp of cumin seeds, 1/4 tsp of turmeric powder, 1 tsp of red chilli powder, and 1 tsp of salt. Mix well.
2. Add 3-4 tbsp of oil and mix well. The mixture should resemble breadcrumbs.
3. Gradually add water and knead the dough until it is soft and pliable. Cover the dough and keep it aside for 15-20 minutes.
4. In a separate bowl, add 1 cup of finely chopped cabbage, 1/2 cup of finely chopped onion, and 1/2 cup of finely chopped coriander leaves. Mix well.
5. Add 1 tsp of salt and mix well. Keep the mixture aside for 10 minutes.
6. After 10 minutes, squeeze out the excess water from the cabbage mixture and keep it aside.
7. Divide the dough into equal-sized balls. Take one ball and roll it into a small circle on a floured surface.
8. Place 1-2 tbsp of the cabbage mixture in the center of the circle and bring the edges of the dough together to enclose the filling.
9. Roll the stuffed dough ball into a thick circle, dusting flour as required.
10. Heat a tawa or a non-stick pan over medium heat. Place the rolled paratha on the tawa and cook it for a minute or two.
11. Flip the paratha and cook for another minute or two.
12. Brush some oil on both sides of the paratha and cook until golden brown and crisp.
13. Repeat the process for the remaining dough balls.
14. Serve hot with yogurt, pickle, or any chutney of your choice.

Nutrition

• Calories: 190
• Protein: 5g
• Fat: 7g
• Carbohydrates: 26g
• Fiber: 4g
• Sugar: 2g
• Sodium: 410mg

Conclusion