If you have been a regular visitor here, you would have noticed that I am huge fan of Parathas. And I make Parathas out of anything and everything. There are 2 reasons why Parathas make for a convenient option – firstly, I can avoid making a side dish (Sabzi) because Parathas tastes very good with a mango pickle and some curd and secondly, there will be a variety to the food every day.
While that fact that making parathas is a slightly difficult proposition, I still prefer it over making rotis.The fact that I spent a good amount of my time in Delhi could also be the reason for my fondness to Parathas. And since I have a companion in my Husband who is like me, I get the green signal to making it. The Punjabi culture has paratha as an integral part of it and a combination of hot parathas with Fresh white butter is a yummy treat in itself.
I still remember the airport road in Delhi which used to be a place, known for parathas. You could get a wide variety of those and served with a piece of butter and some niche mixed pickle. The stalls would remain open until 3 AM and it used to be the hangout point for people who worked late. Today, I am going to show you cabbage paratha which is a slightly different form of paratha. So let’s get straight into the recipe now.
Ingredients
- Whole wheat flour - 2 cups
- Cabbage - 2 cups finely chopped
- Onion - 1 finely chopped
- Ginger-Garlic Paste - 1 tbsp
- Coriander leaves - 4 tbsp finely chopped
- Green chilli - as per your taste
- Red Chilli powder - 1 tsp or as per the taste
- Garam Masala Powder - 1 tbsp
- Salt - as per the taste
- Oil/ghee - 1 tbsp need to add while mixing dough
- Ghee/Oil/butter - to shallow fry
- Water - as per required to knead dough
Instructions
- Mix wheat flour, cabbage,onion, ginger-garlic paste, coriander leaves,green chilli,red chilli powder, garam masala powder, salt and oil/ghee well.
- Sprinkle water little by little and make a stiff dough. (ensure not adding too much of water at a time).
- Divide the dough into large lemon sized balls and press between your palms to give a shape of round pattie.
- Take some wheat flour in a plate for dusting.
- Coat pattie with dry wheat flour and place it on a wooden board or stone board ( rolling board).
- Roll pattie into thin parathas with flour dusting.
- Now shallow fry the parathas on a warm griddle, using oil/butter/ ghee till golden brown on medium flame.
- Once done serve hot along with any raita, pickle, tomato sauce or plain curd.
Notes
Adding oil in the dough helps to make the parathas soft and rolling easy.
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