Stuffed Cabbage Paratha

Name: Stuffed Cabbage Paratha
Cuisine: Indian
Ingredients: 1 cup atta (whole wheat flour); 2 cups cabbage, shredded; 1 tbsp. oil + 1 tbsp. oil for kneading; 1/2 tsp. cumin seeds; 1-2 fresh chilies, chopped; 1 tsp. ginger, chopped; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. garam masala powder; 2 tbsp roasted chickpea flour / besan; 2-3 tbsp coriander leaves, chopped; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#StuffedDelights - These are delicious and nutritious flat breads with some cabbage stuffing. They are wholesome, healthy and keeps your hunger satiated for a long time. Serve them not only for breakfast but they can be had any time of the day. It is completely a different experience when had hot with butter, pickles or yoghurt.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupatta (whole wheat flour)
2 cupscabbage, shredded
1 tbsp.oil + 1 tbsp. oil for kneading
1/2 tsp.cumin seeds
1-2fresh chilies, chopped
1 tsp.ginger, chopped
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.garam masala powder
2 tbsproasted chickpea flour / besan
2-3 tbspcoriander leaves, chopped
oil to shallow fry

Saved

Steps

1

Heat 1 tbsp. oil in an pan and temper with cumin seeds, followed by the chopped chilies and ginger. Saute for a few seconds. Then add the cabbage, salt, turmeric powder and garam masala powder.
2

Stir fry till dry. Then add the chickpea flour and coriander leaves. Mix well and keep aside to cool.
3

Knead a dough with the atta, salt to taste. 1 tbsp. oil and required quantity pf water. Set aside for 15-20 minutes.
4

Divide the dough and the cabbage stuffing into 4 equal portions. Further divide the dough into eight portions. Roll out each portion into a small poori and keep aside.
5

Take one poori and spread 2-3 tbsp. of the stuffing. Cover with another poori and close all edges. Then gently roll it into a slightly bigger chapatti by dusting some flour. Make similar stuffed parathas with the rest of the dough and the stuffing.
6

Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling a tbsp. of oil. Fry on both sides till light brown in colour. Serve them hot with plain yoghurt, raita, pickles or butter.