Stuffed Red Cabbage Paratha

Name: Stuffed Red Cabbage Paratha
Cuisine: Indian
Ingredients: Stuffing -; 1 tbsp. oil (Makes 4-5 parathas); 2 cups red cabbage, ground; 1/2 tsp. cumin seeds; pinch asafoetida; 1 tsp. ginger, grated; 1-2 green chilies, chopped; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1/2 tsp. cumin powder; 1/2 tsp. coriander powder; Paratha; 1 & 1/2 cups whole wheat flour (atta); pinch salt; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.

Bethica Das @kitchen_flavours

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Ingredients

Stuffing -
1 tbsp.oil (Makes 4-5 parathas)
2 cupsred cabbage, ground
1/2 tsp.cumin seeds
pinchasafoetida
1 tsp.ginger, grated
1-2green chilies, chopped
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp.cumin powder
1/2 tsp.coriander powder
Paratha
1 & 1/2 cups whole wheat flour (atta)
pinchsalt
oil to shallow fry

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Steps

1

Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Saute for few seconds.
2

Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.
3

Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder.
4

Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.
5

Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing.
6

Cover with another poori and roll out into a paratha. Make similar parathas in the same manner.
7

Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour.
8

Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.