Cabbage Paratha

Day # 3 Blogging Marathon
Good food is all about bringing together the best combination of taste and health. You definitely do not have to go searching about for exotic ingredients and spices. The cabbage a simple everyday green leafy vegetable rich in Vitamin C, Riboflavin, vitamins and minerals is a classic example of this very fact. A versatile ingredient that can beautifully gel with different kinds of sauces, gravies and spices, the cabbage can be one of the tastiest vegetables that you have ever had if cooked right. I decided to make the cabbage paratha the other day for dinner. A simple with but nutritious meal with parathas stuffed with cabbage cooked and flavoured with a few readily available spices and teamed with a slightly sweet boondi raita.

The paratha is a flat Indian bread made in layers. This Indian bread is generally made with wheat flour and cooked with either ghee or any cooking oil. It may be plain or stuffed with the choicest of fillings. The fillings may include anything from minced meat(kheema paratha) to cheese(cheese/paneer) paratha, cabbage, cauliflower, potatoes and even onions make excellent stuffings for the paratha transforming it into a real delicacy.


Making this cabbage paratha for me was all about conquering new areas. I have been struggling for the past several months to get the perfect shape for my rotis and believe me it is a real tough uphill task. For someone like me who depended on the domestic help for the perfect rotis and parathas this was truly a wonderful and difficult learning experience. I was so excited to see perfect round parathas that got a thumbs up from both hubby and daughter. My day was made.

Coming back to my cabbage parathas.
Ingredients for the stuffing cabbage paratha:
Cabbage - 3 cups(finely chopped)
Onions - 1 small (finely chopped) (optional)
Turmeric powder - 1/4 tsp
Green chilli -1 (chopped finely) (you may use red chilli powder instead)
Ginger - 1 tsp (finely chopped)
Cummin seeds - 1/2 tsp
Chicken masala - 1 tsp (I used Everest chicken masala)
Salt to taste
Oil - as required for making the parathas

For the dough:
Wheat flour or atta - 2 cups
Ajwain or caraway seeds - 1/2 tsp
Turmeric powder - 1 pinch
Salt - 1/2 tsp
Water - as required
Oil - 2 tsp

Method for the cabbage paratha:
1- Take a big mixing bowl and add in the wheat flour, ajwain, salt, turmeric powder and a tsp of oil. Add in water little by little and make a firm pliable dough. Keep aside.
2- Take a pan and add a tsp of oil. When hot add the cummin seeds and let it splutter. Now add the finely chopped cabbage and stir. Add the turmeric powder, chopped green chilli, ginger and mix well. After a minute add in the chicken masala and salt and let it cook. When the cabbage is done,switch off gas, take out and keep aside to cool.
3-Divide the dough into 12 equal parts and make balls out of each and keep aside. Take one of the balls and roll out with the rolling pin. Make a cup holding the roti in your hand. Now add 1 tbsp of the cabbage mixture onto the dough and closhttp://www.blogger.com/img/blank.gife like you would for a bun or modak. Seal and roll out(this is my sister's technique of making parathas and turns out beautifully each time, thks kich) the paratha. Do the same for the remaining 12 parathas. http://www.blogger.com/img/blank.gif
4- Heat a flat non-stick pan or your chapati tava and smear with a few drops of oil. Add the parathas. Smear the paratha with a tsp of oil. Turn it over. Similarly smear the other side too with oil and let cook on meadium heat till small bubbles appear and finally the paratha turns golden brown. Serve with curd/raita of your choice and pickle.
Enjoy!!
Sending this over to the Healthy Lunch challenge and to Deceptively Delicoius for Kids.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10