This is an instant version of Cabbage Paratha, where the dough is kneaded along with grated cabbage and all other spices. There is another method, where the cabbage is stir fried till the moisture evaporates and then stuffed in between two layers of chapattis. Whatever way it is made, it is a healthy option to your breakfast.
These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 1 cup atta (whole wheat flour)
- 1/2 cup cabbage, grated
- 1 tsp. oil
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili flakes
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. garam masala powder
- pinch of asafoetida (hing)
- 1 tsp. cumin seeds
- oil to shallow fry
Knead a dough with all the above mentioned ingredients (except oil to shallow fry). Sprinkle some water if required. Leave it to rest for 15-20 minutes.
Knead again for a few seconds by adding a tsp. of oil. Divide it into equal portions and roll each into a circle by dusting with some flour.
Heat a tawa (flat skillet) and shallow fry them, one at a time by brushing some oil on both sides till light brown in colour. Serve hot with yoghurt, butter or any pickle.
Knead a dough with all ingredients (except oil to shallow fry). Sprinkle
some water if required. Leave it to rest for 15-20 minutes.
Knead again by adding a tsp. of oil. Divide it into equal portions.
Roll each into a circle by dusting with some flour.
Heat a tawa & shallow fry them, one at a time, by brushing some oil on
both sides till light brown in colour.
Serve hot with yoghurt, butter or any pickle.
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