STUFFED CABBAGE PARATHA RECIPE

Ingredients
For The chapathi dough:
- 1 1/2 cup Wheat flour
- 1 tsp Salt
- as required Water
- Wheat flour maida, for dusting
For the Stuffing :
- 1 cup cabbage, ; grated or finely chopped
- 1 onion, - medium ; finely chopped
- Ginger, small piece ; grated or finely chopped
- 2 Green Chilli, ; finely chopped
- handful Coriander leaves, ; finely chopped
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Coriander powder / Dhania powder
- 1/4 teaspoon Cumin Powder/ Jeera powder
- 1/4 teaspoon Raw mango powder / amchoor
- 1/2 teaspoon Garam Masala powder, ( Optional )
- 1/2 teaspoon Red chilli powder, powder
- to taste Salt
Instructions
To prepare Dough :
- In a wide mixing bowl take wheat flour, salt and ghee. Mix it with your fingers ,then add little by little water, gather to form a soft pliable dough.Knead it well.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest covered for at least 30mins.
To prepare stuffing :
- Finely chop or grate cabbage.I use food processor chopper . Similarly finely chop onion . Gently squeeze to remove if any extra moisture .This is optional .
- To the chopped cabbage add finely chopped onion , green chilli, grated ginger ,coriander leaves ,coriander powder, jeera powder, garam masala powder, aamchoor haldi and chilli powder.Don't add salt . Else it will leave water . We can add salt later while doing paratha .
- Mix nicely and our stuffing for cabbage paratha is ready .
To prepare Parathas:
- Make equal sized balls out of the dough.
- To dust use maida /wheat flour and roll them to thick small circles.Thick at center, thin at edges.Keep 1-2 tbsp of stuffing in the center, sprinkle a big pinch of salt ,lightly mix and seal it up nicely by pulling all the edges to the center as shown in the pic.Repeat the same with all the dough and stuffing.
- With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
- Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter.cook till both the sides has golden spots
- Soft,delicious,hot Cabbage parathas are ready to serve.Enjoy them hot with pickle and / plain curd / raita ...
Notes
- It is important that always the stuffing for parathas should be dry. Else liquid will ooze out while rolling
- Keeping the inner stuffing ball little smaller helps in easier rolling.
- While rolling for the first time don't give more pressure in the center as the filling is going to be placed in the center.Roll very gently and dust the flour as reqd.Centre be little thick and edges little thin.
- If you are a beginner, start preparing parathas with little quantity of filling and gradually increase the stuffing.
- If you are not too confident managing with the stuffed version , just mixing the stuffing with wheat flour while preparing the dough and roll it as you do for roti /chapathi.
- Below is a comparatively easier method for beginners, to make mess free parathas.make small equal sized balls from dough. Roll out small round rotis from it.
