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Cabbage Stuffed Paratha Recipe

Cabbage Stuffed Paratha
How to make Cabbage Stuffed Paratha

About Cabbage Stuffed Paratha Recipe: One of those dishes that you can cook under 30 minutes, parathas are quite a saviour on days when unexpected guests arrive. A delicious part and parcel of an Indian household, from savouring parathas in the breakfast with curd to ending the day with it paired along with a sabzi at dinner, parathas are combined with almost every meal we have. These stuffed parathas are a meal in itself, with cabbage, onions, potatoes and a variety of masalas stuffed inside, you'll need nothing else to relish on. Serve with yogurt and pickle, this is an easy and quick dish.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Cabbage Stuffed Paratha

  • For the dough:
  • 1 cup Atta/ wheat flour
  • 1 tsp Oil
  • Water
  • to taste Salt
  • For the stuffing:
  • 1 cup Cabbage, chopped
  • 1/2 cup Onion, finely chopped
  • 2 small Potatoes (mashed), boiled
  • 2 tbsp Coriander leaves, chopped
  • 1/2 tsp Ajwain
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Red chilli powder
  • to taste Salt
  • 1/2 tsp Zeera
  • 1/2 tsp Heeng (Asafoetida)
  • 2 tbsp Oil

How to Make Cabbage Stuffed Paratha

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Prepare the dough:

Mix flour, salt, oil (if needed), ajwain and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing.

Prepare the stuffing:

Heat 2 tbsp oil in a pan and add zeera, hing. Now add chopped cabbage, onion, mashed potatoes and mix well.
Add salt as needed, coriander leaves and other spices.
Do not cover the pan and cook till the water evaporates.
Remove the stuffing from the pan and set aside to cool.

Prepare paranthas:

Now divide the prepared dough into small equal size balls.
Take one portion/ball and roll with a rolling-pin. Make a small roti and place a 1 Tbsp of prepared stuffing on the center.
Cover from all the side, dust some flour and roll again to make a proper parantha.
Make sure the stuffing should not come out, for that seal the sides with some water on the edges so the stuffing does not come out.
Heat a tawa and drizzle few drops of oil.
Place the stuffed parantha gently on the tawa and roast it from both sides by greasing it with oil or ghee.
Serve hot with curd and pickle of your choice.
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