Cabbage Stuffed Paratha

A delicious parantha stuffed with cabbage, onions, potatoes and a variety of masalas. Serve with yogurt and pickle.

Ingredients

• For the dough:
• 1 cup atta/ wheat flour
• 1 tsp oil
• Water
• Salt, to taste
• For the stuffing:
• 1 cup cabbage, chopped
• 1/2 cup onion, finely chopped
• 2 small boiled potatoes, mashed
• 2 Tbsp coriander leaves, chopped
• 1/2 tsp ajwain
• 1/2 tsp garam masala powder
• 1/2 tsp red chilli powder
• Salt, to taste
• 1/2 tsp zeera
• 1/2 tsp heeng (Asafoetida)
• 2 Tbsp oil

Method

To make 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.

For 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.

Making 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.