Cabbage Paratha



Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chillies 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required


Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.

Remove stems and wash the green chillies. Grind green chillies into coarse paste.

Peel and mince the ginger.

Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.

Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.

Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water.

Keep the dough covered with wet kitchen towel for half an hour.

Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.

Take around 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges and press it to form a ball.

Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.

Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.

Add quarter tsp of oil on uncooked side and turn it over to let it cook.

When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.

Serve hot cabbage paratha with raita of your choice.


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Posted by on Oct 26 2016 Filed under Breakfast, Snacks, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Cabbage Paratha”

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