CABBAGE PARANTHA /PARANTHA WITH CABBAGE/PATTAGOBI /बंद गोभी के पराँठे
In most of the households across the North of India the favourite breakfast is the stuffed paranthas especially during the winter season. As winter brings fresh and crunchy vegetables so the most relished dishes are prepared with them. Slow cooked paranthas at low flame is one of those which are not only super tasty but very filling too
Today’s recipe is a stuffed parantha with the cabbage filling. Spring onion and coriander leaves are added for extra flavour. During winters, cabbage is so fresh and crunchy and this crunch is well felt in the cabbage parantha. There are two ways to make these paranthe, one is to add the chopped cabbage into the flour and another is to use it as the stuffing. Mine recipe is the first one where I have added chopped cabbage into the flour with some aromatics and spices. Let’s start making the tasty cabbage paranthe with me!
Prepare time – 30 minutes
Cooking time – 15 minutes
Course – Breakfast/Brunch/ Lunch
Cuisine – North India (Delhi, Punjab, Himachal etc.)
Author – Bharti Dhawan
INGREDIENTS REQUIRED TO MAKE CABBAGE PARANTHA
• Whole wheat flour/Atta – 2 cups
• Cabbage/Patta gobhi – 1 small sized(finely chopped)
• Spring onion with greens – 1-2 nos(finely chopped) –
• Coriander leaves with stem – 1 tbsp(finely chopped)
• Green chillies – 1 tsp(finely chopped)
• Grated/ very finely chopped ginger – 1 tsp
• Salt – To taste
• Red chilly powder – 1 tsp
• Jeera/cumin seeds – 1 tsp
• Ajwain/carrom seeds – 1 tsp
• Cooking oil – 1 tbsp (for the dough)
• Ghee/Oil – 4 tsp (for cooking)
• Water for dough – 1 cup or as required
HOW TO MAKE A DOUGH FOR CABBAGE PARANTHA
1- Take a mixing bowl and add flour/atta and chopped cabbage. Mix both the ingredients
2- Now add all the other ingredients except ghee/oil for cooking and water
3- Combine everything by mixing and rubbing. Now add little water at a time and make a dough. Work on the dough to knead for 5 minutes
4- Cover the dough for 15 minutes to set. Again knead the dough for 2-3 minutes.
* Resting and kneading the dough twice makes it soft and elastic, resulting in soft yet crisp paranthas
MAKING THE CABBAGE PARANTHA
1- Divide the dough into equal balls with the help of your hands
2- Heat tawa and roll the atta ball into the dry flour and spread into a disk with the help of a rolling pin. Thickness depends on your choice
3- Drop the disk onto the hot tawa and cook until it gets light golden marks.
4- Now, flip it to cook the other side. Apply 1 tsp ghee on top and flip again.
5- Press it with a spatula to get golden marks all around
6- Make all cabbage paranthas like this and serve with curd and a dollop of butter on top
A FEW MORE RELATED RECIPES YOU MIGHT LOVE
