Cabbage Stuffed Paratha

Stuffed Parathas - Yum! :). A great way to sneak in veggies and consume them.Another standard North Indian dish,served during breakfast with curd and pickle.This is my first time making a cabbage paratha. Making this kind of paratha has been on my mind for long, reminds me of my lunch time at school with friends.I had two north-Indian friends during my mid-school time and their lunch boxes often had cabbage/spinach/radish/gobi/aloo parathas and i wondered, why mom dint make them. :)

Cabbage Stuffed Paratha

Ingredients

Serves - 4 [Makes about 12 Parathas]
Spice Level - Not spicy

Cabbage -  1 cup, grated well
Salt - as per taste
turmeric powder - 1 Tspn
Chilli powder - 2 Tspn
Green chilli - 5 , chopped finely
Coriander leaves - a handful, chopped well

Wheat Flour - 3 cups
Oil - 2 Tbspn
Water - 1 to 1.5 cup approx.

Wheat flour - 1/2 cup for dusting the dough while making parathas.


Method

Firstly mix the grated cabbage with the salt, chilli powder,turmeric powder, green chilli pieces,and coriander leaves in a bowl. Add 3 cup of wheat flour and oil to the bowl and mix again. Now add water slowly to make a dough for parathas. The grated cabbage will have some water content, so take care to not add too much water. Make a pliable smooth dough like we do for chapathis.

Have a bowl containing half a cup of wheat flour. Pinch golf ball sized dough , dip it in the flour. Place it on your roti-making- board . Flatten the dough with you palm. Using a rolling pin, roll the dough gently into big circle.If the dough is sticky, use the flour to dust it well and continue rolling till you get desired shape and thickness.

Heat a dosa pan. Smear the pan with some oil. Now place the rolled dough on to it. After a minute or two, flip the paratha and cook until both sides are done and you see light/dark brown spots on either sides.

Serve hot with raitha and pickle. :). We had this for dinner and enjoyed it thoroughly.


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