Gobi (Cabbage) Paratha

Parathas are such easy to make dishes and at the same time, very filling and hearty too. I really get fascinated by the varieties of parathas we Indians make. The best part of our road trips to the north of India is that we can eat as much parathas as we want from the roadside dhabas. That’s something I really miss staying in Chennai. Though I make many kinds of parathas at home, but the dhaba parathas

have a charm of its own.

My mom used to make various kinds of parathas when we were kids and we would happily relish it with curd or any pickle or even aam ka murabba. Since then parathas have been a staple food in our home. After marriage, I didn’t make it much, because hubby was not a big fan of these parathas and he would like only alu paratha. But after Neha was born and she started taking chapatis to school, I started experimenting more. Honestly, I had never thought of sharing these in my blog, but after I posted a couple of parathas in my blog, I got numerous requests to post more. This has really motivated me to make an entire category of parathas. So be tuned to see more of such posts.

I always keep kneaded atta in my fridge. Once the dough is ready, it’s just a matter of few minutes and yummy stuffed parathas are ready. I use my regular 240 ml cup.

Ingredients:

• Whole wheat flour 1 cup
• Shredded cabbage 1 cup
• Salt to taste
• Green chilies 1-2 (optional)
• Chopped onion 1-2 tbsp (optional)
• Turmeric 1/4 tsp
• Red chili powder 1/2 tsp
• Amchur powder 1/2 tsp
• Coriander 2-3 sprigs
• Refined oil 2-3 tbsp

Method:

• Add a pinch of salt to the whole wheat flour and knead into a soft dough. Allow the dough to rest for atleast 15-20 minutes.
• Meanwhile chop a piece of cabbage finely. Chop green chilies, coriander leaves and a small piece of onion too.

• Heat a teaspoon of oil in a pan and lightly saute the chopped cabbage, onion and green chilies till it’s moisture dries off.

• Add turmeric and red chili powder and mix well.
• Finally garnish it with amchur and finely chopped coriander leaves.

• Allow the mixture to cool well.
• Now make equal sized balls from the dough.
• Flatten the dough in your palm and apply little oil in it. Fill it with the prepared filling.

• Repeat with the remaining dough.
• Roll the dough ball into a tight ball.

• Sprinkle dry flour and roll into a thick roti. Roll very gently or the filling might ooze out.

• Heat an iron skillet and cook the roti on both sides till they are golden. Drizzle oil and cook till done.

• Serve it hot with curd, pickle or chutney.

Notes:

• You can choose to knead the dough with finely chopped cabbage and other seasonings and make parathas, instead of these stuffed ones. In that case, you need. Or saute the cabbage before adding to the flour.
• You may roll two rotis of around 4-5 inches diameter and sprinkle the filling on one roti. Then cover it with another roti and seal the edges. Roll gently and cook it on a skillet.