Cabbage is known for its spicy flavor and because of this used in many dishes. It is used in salad, soup, curry and stir-fry. Diet conscious people love to have cabbage often as it has very less calories.
My family likes stuffed parathas and cabbage paratha is one of our favorites. I grate cabbage and fry them with some spices to use it as stuffing. As cabbage becomes soft after cooking, more cabbage can be stuffed in parathas.
Cabbage is known as Muttai Kos(e) in Tamil and as Bandh Gobi in Hindi.
Cooking time: 30 to 40 minutes
- Grated cabbage – 4 cups (I did grating in food processor)
- Onion chopped – 1 no
- Green chilli chopped – 2 no
- Coriander leaves chopped – 1 table spoon
- Ginger grated – 1 tea spoon
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Garam masala powder – ½ tea spoon
- Lemon juice – ½ tea spoon
- Salt – as per taste
- Oil – for cooking parathas and for seasoning cabbage.
- For dough
- Whole wheat flour – 2 cup
- Salt – pinch
- Water to knead
- Dough for paratha: Mix salt and wheat flour; add required water and knead to a soft dough; apply some oil on the surface and keep aside.
- Cabbage for stuffing: Put 1 tea spoon of oil in a hot pan, add chopped onion, green chilli, ginger and coriander leaves; fry till they are soft; now add chopped cabbage and mix.
- Add salt, lemon juice, dry masalas given and mix; cook in open for 3 to 5 minutes or till all moisture in the vegetable fully evaporates.
- Now you get approximately 2 cups of stuffing.
- Stuffing of paratha – Sandwich Method: I used this method to stuff more cabbage in paratha; in this method cabbage is filled in between two chappatis; take dough required for one chappati and divide into two parts; roll both into two separate chappatis on a rolling board; now place one chappati on the rolling board, spread cabbage evenly leaving the periphery; now place the other chappati on top.
- Seal the edges gently and pat them gently; sprinkle some flour on the board, roll it into a big disc.
- Now put it on a hot skillet, cook both sides by applying some oil. Repeat this for the remaining dough also.
- Serve hot with any gravy/curry/raitha. Here Chole (Chic Pea) Masala is shown.
- Here is the cutaway sections of cabbage paratha.
- Cabbage gives some smell while cooking. Add few drops of lemon juice or few tea spoons of milk while cooking to avoid this smell.
This post is part of the event “EFM – Parathas and Gravies/Curries Series” hosted by SriLekha of Me and My Kitchen.