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.
- 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
- 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.
Adding oil in the dough helps to make the parathas soft and rolling easy.
Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don’t forget to share the recipes on your favorite social networks sites.