Cabbage Paratha

Number of Parathas: 6-8

Number of servings: 2-3

Gobi/Cabbage/Kosugadde.  I have already put up Cabbage Bhuthi (a konkani delicacy) and also cabbage-carrot salad which has been well-received by you all. Here now comes the Cabbage Paratha whcih is easy to prepare and yummy to taste. Remember to use a tender cabbage ! Here goes:

What you need to have:

1. Finely chopped Cabbage – 2 cups

2. Wheat atta – 1 cup

3. Chick peas atta – 2 Tablespoons

4. Corn flour – 1 Teaspoon

5. Green chilli -1 (Finely chopped )

6. Chopped coriander leaves – 1/2 cup

7. Turmeric powder – 1 Teaspoon

8. Chilli powder – 1 Teaspoon

9. White sesame seeds – 1/2 Teaspoon

10. Ajwain (Carrom) seeds – 3/4 Teaspoon

11. Salt – To taste

12. Lemon juice – 1 Teaspoon

13. Oil to make the dough – 2 Tablespoons

Ingredients of Cabbage paratha

What you do with what you have:

1. Wash and grate cabbage,  chop coriander leaves  fine and keep it aside as shown in the image 1.  Also grated green chilli fine.

2.  In a broad bowl add grated cabbage, green chilli, salt, lemon juice, chilli powder, turmeric powder, sesame seeds, Carrom seeds, salt and mix well adding half the quantity of cooking oil.  The mix is as shown in the image below.

Gobi paratha mix

3. Sieve corn flour and chick peas atta in the sieve. Add this atta mix to the cobi mixture from step 2 to it. Also add a small quantity of atta as well to it.

Atta mix and the wheat atta being added to the mix

4. Mix well and knead it with your hands till you get the consistency of chapathi atta adding remaining quantity of cooking oil so that one could get a pliable and smooth dough.

Cabbage paratha dough

5. Pinch out a lemon size dough and knead it to roll it on a thick plastic sheet dusting in wheat atta to a required thickness.

Paratha being rolled on a plastic sheet

6. Place a nonstick griddle on medium flame with a teaspoon of ghee/oil on it. When heated place rolled paratha on it and and fry it till done.  Apply oil on it as well.

Paratha being roasted

7. When roasted, reverse the same and roast it on the other side as well till done.

Paratha being roasted on the reverse

8. Repeat the same process for the remaining parathas.  Enjoy with tomato sauce or any dry chutney powder and butter.

Ready to serve Cabbage parathas

Number of Parathas: 6-8

Number of servings: 2-3

Good to remember:

1. As far as possible use fresh tender cabbage.

2. Do not add water to the dough at once. Sprinkle as needed to make a pliable dough since cabbage also contains moisture in it.

3. Do not burn the seasoning else it will cause the parathas to turn bitter.

4. Knead the dough well so that one is able to roll it easily.