Stuffed parathas are very popular and an everyday meal in any Punjabi or in general any North Indian household. These are delicious and nutritious flat breads with some cabbage stuffing. They are wholesome, healthy and keeps your hunger satiated for a long time.
Serve them not only for breakfast but they can be had any time of the day. It is completely a different experience when had hot with butter, pickles or yoghurt. Please check below a step by step guide with pictures to prepare it.
- 1 cup atta (whole wheat flour)
- 2 cups cabbage, shredded
- 1 tbsp. oil + 1 tbsp. oil for kneading
- 1/2 tsp. cumin seeds
- 1-2 fresh chilies, chopped
- 1 tsp. ginger, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 2 tbsp, roasted chickflour powder / besan
- 2-3 tbsp, coriander leaves, chopped
- oil to shallow fry
Heat 1 tbsp. oil in an pan and temper with cumin seeds, followed by the chopped chilies and ginger. Saute for a few seconds. Then add the cabbage, salt, turmeric powder and garam masala powder.
Stir fry till dry. Then add the chickpea flour and coriander leaves. Mix well and keep aside to cool. Knead a dough with the atta, salt to taste. 1 tbsp. oil and required quantity pf water. Set aside for 15-20 minutes.
Divide the dough and the cabbage stuffing into 4 equal portions. Further divide the dough into eight portions. Roll out each portion into a small poori and keep aside.
Take one poori and spread 2-3 tbsp. of the stuffing. Cover with another poori and close all edges. Then gently roll it into a slightly bigger chapatti by dusting some flour. Make similar stuffed parathas with the rest of the dough and the stuffing.
Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling a tbsp. of oil. Fry on both sides till light brown in colour. Serve them hot with plain yoghurt, raita, pickles or butter.