Cabbage paratha recipe - chopped cabbage, few spices are added into the paratha dough. This makes filling breakfast or pack into lunch box with side of yogurt and pickle.
2cupsWhole wheat flour (Chapati atta)+ more for dusting
Salt to taste
¼teaspoonTurmeric powder
a pinch or ⅛teaspoonHing (Asafoetida)
1teaspoonRed chili powder
1teaspoonCoriander powder
½teaspoonCumin powder
1teaspoonKasoori methi (Dried fenugreek leaves)
2tablespoonsCilantro or coriander leavesfinely chopped
2tablespoonsOil+ more for cooking paratha
½ cup + 2tablespoonsWater
Instructions
Take roughly chopped cabbage, ginger and green chilies in a processor jar.
Pulse it till it is minced.
Alternately, You can chop the ginger and green chilies finely. And grate the cabbage using box grater.
Now take atta in a bowl. Add all the spice powders and mix well.
Add minced cabbage mixture, salt, oil and chopped coriander leaves. Mix thoroughly using your fingertips.
Now start adding little water at a time and knead into a smooth, soft dough. It may need more or less than mentioned.. So always start with little, keep kneading and adding the water.
Cover it and let it rest for 10 minutes.
After resting time, divide it into 16 equal portions.
Make smooth balls and flatten them between your plam to make disc one by one.
Work with one disc at a time. Dust both the sides into dry flour and roll into 6 inch diameter circle.
Heat the tawa or pan on medium heat. Once hot place rolled paratha.
Cook both side with little oil till they get light brown spots and no more raw doughy part appear.
Remove it from the tawa and keep in the insulated container.