paratha recipes are very common across india and are made with myriad vegetables.most of these paratha’s are made in a similar fashion were spiced vegetables are stuffed inside a wheat flour bread.i have always been a huge fan of paratha recipes and i make it on a regular basis with almost all vegetables i find it in the market or in my fridge.the biggest use case for these parathas is that it does not require any side dish as compared roti or chapathi.in this recipe, the finely chopped cabbage leaves are spiced and directly used as stuffing in the bread.anyway, i would like to highlight some tips, suggestions and variations for a perfect patta gobhi ka paratha.▢ 2 tbsp coriander (finely chopped) for dough: ▢ 2½ cup wheat flour / atta.to prepare the dough, in a large bowl take 2½ cup wheat flour, ½ tsp salt and 2 tbsp oil.knead to a smooth and soft dough adding water as required.place a ball sized prepared cabbage stuffing in the centre.also, join the pleats together and secure tight pinching off excess dough.on a hot tawa place the rolled paratha and cook for a minute.finally, serve hot cabbage paratha with sauce, raita or pickle.to prepare the dough, in a large bowl take 2½ cup wheat flour, ½ tsp salt and 2 tbsp oil.place a ball sized prepared cabbage stuffing in the centre.also, join the pleats together and secure tight pinching off excess dough.on a hot tawa place the rolled paratha and cook for a minute.finally, serve hot cabbage paratha with sauce, raita or pickle. .
Cabbage Paratha (Patta Gobhi ka Paratha) » Dassana's Veg Recipes
Cabbage paratha (or Patta Gobhi ka Paratha) is a delicious and healthy whole wheat flatbread stuffed with a spiced cabbage stuffing.It is one of the lesser-known paratha variety made in North Indian homes for breakfast.One method is kneading flour with finely chopped cabbage and spices.For best taste have them hot as they are made on tawa (skillet) and then directly served on your plate.In a mixing bowl or pan take 2 cups whole wheat flour, 2 teaspoons oil, ¼ to ½ teaspoon salt or add as required.Add more water if required to make a smooth soft and pliable dough.Peel and remove the top skin from the cabbage (patta gobhi or band gobi).Rinse and quarter the cabbage and blanch in hot water for 5 to 10 minutes.Steam the shredded cabbage on a low heat till they turn translucent.If the cabbage starts sticking to the pan or getting browned, add a splash of water and deglaze.Mix the coriander leaves very well with the rest of the spiced cabbage stuffing.On a rolling board, dust some dry wheat flour on both sides of the balls.On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.On a hot tawa or skillet or griddle place the rolled paratha.Keep the heat from medium to high depending upon the heaviness and weight of the skillet or tawa.When the base is partly cooked, flip the cabbage paratha with the help of tongs or a spatula.Make all paratha this way and stack them in a roti basket or a casserole.While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then you can wipe them with a kitchen paper towel.For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.Prep Time 25 mins Cook Time 25 mins Total Time 50 mins Cuisine North Indian Course Breakfast Diet Vegetarian Difficulty Level Moderate Share Email Servings 3 Units US Customary Metric Ingredients For paratha dough ▢ 2 cups whole wheat flour (atta) – 240 grams.▢ ¼ teaspoon red chilli powder or cayenne pepper or paprika.▢ salt as required For Roasting ▢ oil or ghee for roasting, as required Cook Mode Prevent your screen from going dark while making the recipe Instructions Making dough In a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 teaspoon oil, ½ teaspoon salt or add as required.Add more water if required to make a smooth soft dough.Steam the shredded cabbage on a low flame till they turn translucent.If in case the cabbage starts sticking onto the pan or getting browned, add a splash of water.Mix the ground spice powder and green chilies very well with the cabbage.Lastly add 2 tablespoons coriander leaves and switch off the heat.Mix the coriander leaves very well with the rest of the spiced cabbage stuffing.Assembling and stuffing cabbage paratha Later pinch two small to medium sized balls from the dough.Then on a rolling board, dust some dry wheat flour on both sides of the balls.On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.When the base is partly cooked, then flip the paratha with the help of a spatula or tongs.Make all paratha this way and stack them in a roti basket or a casserole.While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then wipe them with a kitchen paper towel.Serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle.If making for small kids then don’t add green chilies and reduce the spices accordingly.To make the recipe vegan, use any neutral flavored oil to roast the paratha instead of ghee.Saute the finely chopped onions after you add carom seeds.This cabbage paratha post from the blog archives first published in December 2015 has been republished and updated on 10 January 2022. .
Cabbage paratha recipe
Cabbage paratha goes good as a breakfast or in kids lunch box as well.It can be served with dal, chutney or a simple curry or raita.Cut it to 4 quarters and soak in warm salted water for about 10 minutes.Place the cabbage paratha on the hot tawa and toast it.Toast it to and fro on both the sides until well cooked and brown spots begin to appear.Clean up the tawa with a kitchen tissue after toasting each paratha to remove any dry flour.Serve cabbage paratha with dal, chutney, raita or curry.Cabbage paratha cabbage paratha for kids Pin Recipe Print Recipe 1x 2x 3x Cook Mode Prevent your screen from going dark For best results follow the step-by-step photos above the recipe card Ingredients (US cup = 240ml ) ▢ 2 cups cabbage ., finely grated .▢ green chili finely chopped as needed (optional).▢ wheat flour for rolling as needed Advertisement Instructions ▢ Wash cabbage under running water.Cut to quarters and soak them in warm salted water for about 10 minutes.▢ Sprinkle flour over the ball and begin to roll to make a even paratha.Sprinkle flour as needed, using too much can make the paratha hard.▢ When you see small bubbles, flip it to the other side and toast it till lightly brown spots appear.▢ Serve hot paratha with a simple dal and salad.For best results follow my detailed step-by-step photo instructions and tips above the recipe card.NUTRITION INFO (estimation only) Nutrition Facts Cabbage paratha Amount Per Serving Calories 22 % Daily Value* Sodium 29mg 1% Potassium 23mg 1% Carbohydrates 3g 1% Vitamin A 15IU 0% Vitamin C 5.1mg 6% Calcium 6mg 1% Iron 0.1mg 1% * Percent Daily Values are based on a 2000 calorie diet. .
Cabbage paratha recipe
Cabbage paratha recipe - HEALTHY, EASY paratha made by adding grated cabbage and few spices directly into the dough.Apart from this I make the cabbage sabzi or sambharo at least once a week.There are two methods of making cabbage paratha recipe.The one is I am sharing today where cabbage is added directly into the dough.1) Take roughly chopped cabbage, ginger and green chilies in a processor jar.Alternately, You can chop the ginger and green chilies finely.5) Add minced cabbage mixture, salt, oil and chopped coriander leaves.7) Now start adding little water at a time and knead into a smooth, soft dough.Not more than that otherwise cabbage will starts to leaves its water and dough will become more soft and sticky.Dust both the sides into dry flour and take onto rolling board.14) Cook by giving gentle pressure using spatula till it gets golden brown spots on bottom side.Don’t forget to line the container with paper towel to absorb the moisture. .
Cabbage Onion Paratha Recipe
So here is the result – parathas made using a combination of cabbage and onions.This is a quick and healthy recipe to make at any time of the day – it is an ideal option for breakfast, lunch box or dinner menu.We cooked the cabbage onion mixture, seasoning it with some spices before kneading it into a dough.By cooking the mixture, the raw smell of cabbage goes away.You can also use this mixture to make stuffed cabbage onion parathas. .
Cabbage Stuffed Paratha Recipe
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.Serve with yogurt and pickle, this is an easy and quick dish. .
These veggie-packed parathas are flavorful and make for a perfect breakfast or meal served with Indian pickle and yogurt.Parathas are typically made by stuffing vegetable filling inside the whole wheat dough and then rolling them flat.The key to these parathas is finely chopped veggies so it's easy to roll them.To add more nutrition to these parathas I love adding finely chopped kale.Simply remove the thick stems and finely chop the leaves or mince in the food processor.Mince cabbage, kale, ginger, and green chilies in the food processor.Massaging the veggies in the flour will help release some of the moisture and form the dough.Add little bit of water as needed and make soft pliable dough.Roll each ball into a thin 8-10 inch circle using dry wheat flour.4.75 from 4 votes Purple Cabbage Parathas Whole wheat flatbreads made with cabbage, green chili and warming spices Prep Time 30 mins Cook Time 15 mins Total Time 45 mins Servings: 4 Calories: 380 kcal Author: Archana Mundhe Ingredients ▢ 2 cup purple cabbage minced.Roll each ball using some dry wheat flour into thin 8-10 inch paratha.Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too!Subscribe to our Youtube Channel for tasty and easy video recipes. .
Cabbage Paratha is also one of the best foods to pack in your in your kids or office Lunch Box .You can jump to the recipe, but you will miss the tips and tricks mentioned in the post.Cabbage is a leafy green,red (purple) or white plant grown as an annual vegetable crop for its densely leaved heads.Cabbage is considered as one of the world’s healthiest foods.It is low in calories and packed with essential nutrients and hence a healthy dietary option.If you get a big full size cabbage like I do, it is best to consume it within a couple of days as its vitamin contents tend to reduce.You can store the partial head of cabbage as is or if you want cover it tightly with plastic wrap and refrigerate.Like Vegetable Paneer Kofta, Vegetable and Mix Flour(Rava,Rice,Oats) Pancake, Vegetable and Mix Flour(Bengal Gram & Rice) Pakoda and Pancake, Cabbage and Mung Sprout Soup, Veg Fried Rice, Whole Wheat Palak Samosa with Chinese Filling, Veg Manchurian etc.Other reasons for making this are, First it adds variety to your daily food, instead of the usual paratha/chapati.Either grate cabbage and mix it directly in whole wheat flour along with spices or make a stuffing and stuff it.This paratha’s also freeze well, so one can make a batch ahead of time and store it in the freezer.In a Big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Fresh Coriander, Green chillies, ginger and garlic.Now add 1 tablespoon of oil, grated Cabbage and mix .One can wait another 30 minutes Now add the remaining 1 tablespoon of oil and mix in the dough.Take a lemon size ball of dough and roll it around 1 inch diameter.Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).If required apply dry whole wheat flour in between to roll the paratha’s.Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.The timely cooking helps to puff the paratha’s as well make them nice and soft.Yummy paratha’s are ready, serve it in breakfast with hot cup of tea or in lunch or dinner with some achar or dahi.Roll it give it to your super active kid as a wrap.Cooking on the second side should be for a min or two until the brown spots appear.Rolling pin and Board Ingredients 1 Cup Cabbage grated.1 Cup dry whole wheat flour for making paratha’s Instructions Making of Dough In a Big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Fresh Coriander, Green chillies, ginger and garlic.Making of Parathas Take a lemon size ball of dough and roll it around 1 inch diameter.Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).If required apply dry whole wheat flour in between to roll the paratha’s.Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.The timely cooking helps to puff the paratha’s as well make them nice and soft.Yummy paratha’s are ready, serve it in breakfast with hot cup of tea or in lunch or dinner with some achar or dahi.Roll it give it to your super active kid as a wrap.Notes Tips to make soft and fluffy Cabbage paratha’s.I am updating the contents of this post to make it SEO friendly and adding the recipe card. .
Minty Green Peas and Cabbage Paratha recipe
Fresh mint juice had early in the morning can do wonders, but you can also consume it at other times in other forms, such as these tasty Minty Green Peas and Cabbage Parathas that keep stomach acids at bay. .