Cabbage Stuffed Paratha Recipe

Add ReviewRecipe in Hindi
Cabbage Stuffed Paratha
How to make Cabbage Stuffed Paratha
  • Chef: Ambika Gujar
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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 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.

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

  • Prepare the dough:
  • 1.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:
  • 1.Heat 2 tbsp oil in a pan and add zeera, hing. Now add chopped cabbage, onion, mashed potatoes and mix well.
  • 2.Add salt as needed, coriander leaves and other spices.
  • 3.Do not cover the pan and cook till the water evaporates.
  • 4.Remove the stuffing from the pan and set aside to cool.
  • Prepare paranthas:
  • 1.Now divide the prepared dough into small equal size balls.
  • 2.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.
  • 3.Cover from all the side, dust some flour and roll again to make a proper parantha.
  • 4.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.
  • 5.Heat a tawa and drizzle few drops of oil.
  • 6.Place the stuffed parantha gently on the tawa and roast it from both sides by greasing it with oil or ghee.
  • 7.Serve hot with curd and pickle of your choice.
Key Ingredients: Atta/ wheat flour, Oil, Water, Salt, Cabbage, Onion, Potatoes (mashed), Coriander leaves, chopped, Ajwain, Garam masala powder, Red chilli powder, Salt, Zeera, Heeng (Asafoetida), Oil