PATTA GOBI KA PARATHA

I always have that question mark everyday with the thought “Aaj Kya banau?” & We were bored with the usual Sabzi roti or dal chawal combo. So here I have prepared Patta Gobi ka Paratha.

The best way to incorporate cabbage in your diet can be in the form of paratha .Cabbage when mixed with Indian spices and stuffed inside a paratha tastes heavenly. This is easy to make and is quite stomach💃✨

The best way to kick start your day is by having this delicious paratha with curd or your favorite dips .To enjoy this delicious Paratha grab the recipe now

Ingredients:

For Paratha Dough:

●2 cups Wheat flour
●2 teaspoon Oil
●2/3 cup Water or add as required
●Salt to taste

For Cabbage Paratha Stuffing:

●4 cups of Grated Cabbage
●1 tsp Ginger Paste
●1 tbsp Oil
●1 – 2 Crushed Green Chillies
●1/2 tsp Cumin Powder ( Jeera)
●1/2 tsp Coriander Powder
●1 /2 cup Chopped Coriander Leaves
●1/2 tsp Red Chilly Powder
●1/4 tsp Turmeric Powder
●Salt to taste
●1/4 tsp Asafoetida
●1 tsp Carom Seeds ( Ajwain)
●1/2 tsp Amchur Powder
●1/4 cup Water & more if required

Directions:

Making Of Dough:

◆ In a mixing bowl , add whole wheat flour, oil , salt and water as per requirement.

◆ Mix and then knead the dough. Add more water if required to make a smooth soft dough.

◆ Cover and allow the dough to rest for 20 to 30 minutes.

Cabbage Stuffing:

◆ Heat oil in a pan or kadai. Add ginger , asafoetida , green chillies and carom seeds (ajwain seeds) . Saute all this together for frew seconds.

◆ Then add the shredded cabbage. Stir and mix very well. Season with salt as required.

◆ Cover the pan with a lid. Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame.

◆ Add turmeric powder, red chilli powder, coriander powder, cumin powder, and amchur powder

◆ Mix the dry spices with the cabbage and adjust salt.

◆ Now, add chopped coriander leaves. Give it a good mix and allow this stuffing to cool down at room temperature.

Making of Cabbage Paratha:

◆ Pinch two small to medium sized balls from the dough. On a rolling board, dust some dry wheat flour on both sides of the balls.

◆ Roll them to about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.

◆ On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.

TIP 1: Don’t overstuff the paratha as then the stuffing might come out while rolling or roasting the paratha.

TIP 2: Don’t under stuff the paratha as then you won’t get the spiced cabbage flavor in the paratha.

◆ Gently place the rolled second circle on top. Press and seal the edges with your fingertips.

◆ Dust some flour on both sides of the stuffed paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Cooking Cabbage Paratha:

◆ On a hot tava place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them.

● When the base is partly cooked, flip the cabbage paratha with the help of spatula. Then with a spoon add some ghee or oil on the partly cooked part

●Flip and cook until golden brown spots appear on both the sides

● Serve cabbage paratha with mint chutney or tomato ketchup.