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Saturday, March 24, 2018

Cabbage Parathas ~ Indian Flatbreads With Spicy Cabbage Stuffing

Parathas are one of the popular unleavened flatbreads from the Indian subcontinent. They can be prepared either plain or with a savory stuffing and today's recipe falls under the latter category. There are several versions of stuffed parathas that are traditional and popular. Aloo paratha - the spicy potato bread and gobi paratha - the spicy cauliflower bread for example are those kind of parathas. Over the years, many variety of vegetable preparations are being used as a filling for the stuffed flatbreads. These cabbage parathas though not traditional are delicious. 

Preparation of stuffed flatbreads may sound hard for a novice with limited culinary skills. However if one can manage to roll out circles from dough, stuffed parathas are manageable. The link I have provided at the end of the post to aloo parathas may prove helpful in that regard. And one more point to remember is that the filling / stuffing that is going to be used should be prepared always on a drier side. Also if the stuffing used is prepared on a spicier side, no additional side dishes are required for these kind of stuffed parathas. Only plain yogurt and some pickle would be enough.

Ingredients for parathas:
1.5 cups whole wheat flour + extra for dusting
2 tsp. oil
1/4 tsp. salt
Oil / ghee to toast parathas

Ingredients for the stuffing:
1 tbsp. oil 
1 tsp. cumin seeds
3 cups finely chopped cabbage
2 finely minced green chillies or red chili powder to taste
Salt to taste
1/8 tsp. turmeric powder
1/4 tsp. cumin powder
1/4 tsp. coriander powder
3/4 tsp. amchur powder / dry mango powder

Preparation of dough:
* Combine wheat flour and salt in a mixing bowl. Add water in small increments and prepare a soft, pliable dough. (I added about 3/4 cup minus 2 tbsp. water.)
* Next add oil and knead the dough for a couple of minutes. Cover and allow it to rest anywhere between 30 minutes to a couple of hours.  
(You can proceed with the below recipe to make parathas at this point or refrigerate it to use the dough within a day or two. If refrigerating, bring the dough to room temperature before rolling out the parathas. Or to quicken the process, cover the dough and put it in a microwave safe bowl. Microwave for about 20 - 30 seconds depending upon the quantity. The refrigerated dough would be ready to work with, in a jiffy this way.)

Preparing the stuffing:
* Heat oil in  a wok / pan and add cumin seeds. When cumin seeds start to brown add green chillies if using and saute for 30 seconds. * Next add shredded cabbage, turmeric powder and salt to the pan. Stir with a spatula uniformly, cover and cook on low flame until cabbage is cooked. 
* Now add chili powder (only if green chillies were not used earlier), amchur powder, cumin and coriander powders to the pan and mix well. Cook for a minute or so and turn off the stove. 
* If by any chance the cabbage has released more water, then cook on medium flame stirring continuosly until all the water evaporates and the mixture appears dry. Otherwise when one tries to stuff the curry and roll the parathas, the water would ooze and it would be a mess.

Preparing the parathas:
* Divide the dough into about 8 portions and roll them smoothly between your palms to shape them into balls.
* Work with one dough ball at a time and keep the rest covered. 
* Roll a dough ball into 3 - 4 inch disc and place about 2 tbsp. of filling, depending upon how comfortable you are with the rolling part. Place the stuffing at the center of the disc, leaving the edges free. 
* Bring the edges together so that there are no gaps and the stuffing is inside intact.
* Press it into a disc taking care that there are no gaps anywhere so that the stuffing wouldn't spill out while rolling. 
* Roll the disc carefully into a 5 to 6 inch thin circle, dusting with flour if necessary. Take care not to break it or let the filling coming out. Repeat the steps of paratha making with the remaining dough.
* Heat iron griddle or a shallow, non stick pan and place the rolled out paratha.
 * Toast the parathas, brushing generously with oil / ghee, until both sides are cooked well and brown spots appear.
* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing. Serve them hot with yogurt and a spicy pickle. 

Check my aloo paratha post here for detailed instructions and another simple method for stuffing and rolling out the parathas.
bmlogo

This goes to Blogging marathon #86, under the theme 'Stuffed flatbreads'. Check out the page to read what other marathoners are cooking.

Comments

17 comments:

vaishali sabnani said...

Suma, I can pick that paratha from the screen and finish with that bowl of curd..amazing clicks ...very tempting.

Rafeeda AR said...

The parathas look so beautifully done... all that is needed is some curd and pickle and a meal is covered...

Sharmila- The Happie Friends Potpourri corner said...

So inviting.. Its very healthy and filling..

Srivalli said...

I love stuffed parathas, somehow though never made cabbage! your plate with those parathas look so inviting..

Renu Agrawal Dongre said...

Perfect parathas and a healthy way to incorporate vegetables in children's diet. I too make this, but not the stuff way, Just knead the dough with the vegetable.

Harini R said...

That is an interesting filling of cabbage. I usually have leftover cabbage curry. Next time I shall try these parathas :)

Manjula Bharath said...

Thats a perfectly rolled and delicious stuffed paratha. I love patha gobhi paratha looks so yummy..lovely presentation there suma.

Usha Rao said...

Wow, cabbage paratha are very inviting and nice way to sneak in cabbage for those you do not like it. Perfectly rolled!

Pavani N said...

Never thought of using cabbage to stuff paratha. But I can imagine how delicious these might have tasted -- simple yet flavorful.

Gayathri Kumar said...

Beautifully made parathas. I usually love to have cabbage curry with rotis. Making it as stuffed parathas by combining both, they must taste great..

Sapana Behl said...

I have never tried paratha with cabbage, it must have been flavorful and tasty to pair with tea.

Priya Suresh said...

I second Vaishali's comment, even i feel like having these alluring parathas rite now. You have rolled them super prefectly Suma.

sushma said...

Cabbage paratha looks soo yummy Suma. Good one

sushma said...

Paratha looks so nice and soft. Good one.

Jyoti Babel said...

My husband is not fond of cabbage in sabji. But I am sure I can serve cabbage to him in the form of these paratha. Great share

Rujuta said...

hi
lovely and healthy parathas
best wishes

Rujuta said...

lovely and healthy parathas
best wishes