Payal's Cafe: Stuffed Cabbage Paratha

It’s autumn time in London with cold winters just waiting to arrive. To celebrate the arrival of the new season and get cozy and warm, I recently made cabbage parathas. I am sure you have eaten Parathas with a filling of potatoes, onion, paneer etc but have you tried cabbage parathas? Here’s the step by step recipe…

Some Facts - A paratha/parantha is an Indian flat-bread that originated in the Indian subcontinent. It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava or a flat pan. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea.

Ingredients (for the dough)

2 cup whole wheat flour (makes 8-10 medium sized parathas)

Water to knead the dough

Salt to taste

Any type of oil/ghee for greasing

For the stuffing

1 large bowl of finely grated cabbage

1 green chili, chopped

Pinch of red chilli powder (optional)

Pinch of Garam masala

Grated ginger

Salt to taste

Freshly chopped coriander

Cooking Method for the dough

1. In a container add 2 cups of whole wheat flour. Add salt according to taste.

2. Now adding water slowly, knead the flour to make a dough. Knead the dough for at least 5 minutes.

3. Place the dough in a greased container and leave it aside for 15-20 minutes.

Final Preparation

1. To prepare the stuffing - Take a bowl and mix together grated cabbage, salt, green chili, red chilli powder (optional), garam masala, grated ginger. Take a pan and add very little oil in it. Once the oil is hot add the prepared stuffing mix and stir for about a 2-3 minutes until the water in the cabbage dries. Do not overcook it. Finally add some freshly chopped coriander.

2. Now, take small portion of the dough and make a round ball using your palms.

3. Press the ball gently and apply some dry flour on both sides. Now roll it into a 1-2 inch round circle. Apply some oil on it.

4. Now, place some stuffing on it and seal it folding all sides.

5. Press the sealed dough and again put some dry flour on both sides.

6. Now roll again into a 5-6 inch round circle. Apply dry flour when needed while rolling.

7. Take the rolled dough and place on a hot tava/flat pan. Turn it upside down after 30 seconds and apply oil/ghee. Repeat the procedure on the other side and pan fry until golden bown.