From coleslaw to salad, soups, and even stir-fries, cabbage can be incorporated into any dish. And this time, it’s made it to one of India’s favourite breakfast recipes — stuffed flatbread. As a year-round vegetable, cabbage is actually a great addition to your paratha menu. This quick paratha recipe focuses on mixing shredded cabbage into the dough itself, ensuring the dish is ready fast enough for busy days.
The flatbread is made from Aashirvaad Shudh Chakki Atta. It uses the choicest of grains, which are dense and retain the right amount of moisture while kneading the dough. This transforms the dough, mixed with shredded cabbage, into soft parathas, best consumed hot off the tawa.
Ingredients
UNITSIngredients
1½ cupsCabbage, very finely shredded
¾ tspSalt
1Green chilli, finely chopped
1 tspGinger, finely grated
½ tspCarrom seeds (ajwain)
1 tsp Oil (for the dough)
as neededWater (use sparingly; cabbage releases water)
Always start with prepping your dough, since it needs to rest before use. Add Aashirvaad Shudh Chakki Atta, shredded cabbage, salt, green chilli, ginger, ajwain, and oil. Mix well. Start kneading without adding water first. Add only a few teaspoons of water if needed and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
Description - Step 2
Roll the parathas
Use a surface dusted with dry flour to prevent the dough from sticking. Now, divide the dough into equal balls. Dust them lightly with dry flour and roll into medium-thick parathas.
Description - Step 3
Cook the parathas
Heat a tawa on medium. One by one, cook each rolled paratha. Apply oil on both sides and cook until golden spots appear. Serve it hot with curd, pickles, and a warm cup of tea.
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Indian
Easy
Main Course
