Cabbage Paratha - Patta Gobi Paratha
Cabbage Paratha is an Indian flatbread made with very few spices. It makes a perfect meal option and will be ready in under 45 minutes. These parathas are healthy, soft, and loaded with flavors.
Ingredients
For Filling
- 3.5 cups Cabbage finely chopped
- 4 Green chillies finely chopped
- 1/2 inch Ginger finely chopped
- 1/2 cup Cilantro chopped
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/4 tsp Red chili powder
- 3/4 tsp Salt or as required
- 1 tsp Oil
For Dough
- 2 cup Wheat flour +2 tbsp for dusting
- 1/4 tsp Salt
- 1/2 cup Water or as required
- 2 tsp Oil divided
Frying Paratha
- 8 tsp Oil
Instructions
For Filling
- Chop the cabbage in a food processor or chopper. In a pan, add some oil, cumin seeds, and let them crackle.
- Next, add green chillies, ginger, and sauté for 10 seconds. Add cabbage, coriander powder, turmeric powder, salt, and mix well.
- Cover the pan with a lid and cook for 3 minutes on medium low heat.
- Combine cilantro leaves, red chili powder, mix well, and cook for another 1-2 minutes - or until dry. Transfer the mixture in the bowl and set aside.
For Dough
- In a bowl, add wheat flour and salt. Make a well in the middle, add 1 tsp of oil, add some water, and keep kneading the dough.
- Add more water if required, keep kneading, and form the mixture into a soft dough. Drizzle 1 tsp oil over the dough, cover it, and set aside for 10-15 minutes.
Shaping And Frying Paratha
- Knead the dough for 1 minute, divide the dough, and make 8 equal sized balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 5 inches in circumference.
- Add 3 heaped tbsp of cabbage filling in the middle of the dough. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely.
- Dust some flour on the top, gently flatten it with your fingers, roll it into 4 inches in circumference, and dust some more flour on the top.
- Flip it gently, dust some more flour, and roll it into a 6-7 inches disk without making it too thin.
- Once the griddle is hot, transfer the paratha onto it. Brush some oil over and let it cook till you see small bubbles on the top.
- Next, flip it to the other side and let it cook till you see light brown spots. Spread some more oil on the top.
- Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
Notes
- Chopping the cabbage fine is very important so the paratha will not break while rolling it - use a food processor or you can grate the cabbage as well.
- Stuffing for the parathas should be dry or else juices will ooze out while rolling the paratha.
- Do not make the parathas thin or they will break apart.
- You can make smaller balls (16 balls) of dough by rolling them into 4 inch circumferences. Spread the stuffing on one dough disk, cover it with the other disk, seal the edges well, dust some flour, and gently roll it.