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.


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

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My Kitchen Gallery - Albakara

I am not sure about the spelling but going by the pronunciation I know.
Albakara/Albukara is a dry fruit that is dark brownish in color and is about the size of a walnut / almond fruit. It has a soft, moist, edible flesh with a sweet, distinctive flavor. The fruit encompasses an almond colored seed that is oval shaped, smaller than an almond and is not edible.
I get my supply of albakara fruit from India. As far as I know, they are available in Andhra and even around Bangalore but not a familiar one to many. It is usually sold by vendors who specialize in selling spices.
Usually eaten when one is convalescent. It is said to bring back ruchi to taste buds / palate after an illness. Though it can be eaten anytime, I reserve it for those occasions when anyone of us seem to have lost appetite, since I bring it in small quantities from India.
Pack them in a moisture free bag / box and store them in a refrigerator for a longer shelf life.

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