CABBAGE PARATHA

A paratha with a difference - it has the stuffing of cabbage sabji.

Ingredients 

For filling

1. Cabbage – 500 gms.
2. Grated coconut – 2-3 tbsp
3. Oil – 2 tsp
4. Mustard seeds – 1 tsp
5. Urad dal – 1 tsp
6. Cumin seeds - 1 tsp
7. Whole red chilli – 1” piece
8. Turmeric powder – just a pinch
9. Salt to taste
10. Sugar – 1/2 tsp
11. Curry leaves – 7
12. Green chilli – 2 -3 (chopped)

For dough 

1. Whole wheat flour – 1 1/2  cups
2. Oil – 2 tsp
3. Salt to taste
4. Ghee / butter / oil for paratha

Method

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft dough and set aside for at least 30 minutes.

Cabbage sabji for filling 

1. Wash and chop the cabbage finely.
2. Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece.
3. When they splutter, add the cabbage, a pinch of turmeric, salt and sugar. Stir well.
4. Cover and cook on low heat for 5 minutes.
5. Stir again, add a tbsp of water if required and cook covered for 2-3 minutes more.
6. Cook on low heat without lid, stirring in between till cabbage is cooked.
7. Add grated coconut. Leave uncovered.
8. After 15 minutes add curry leaves and chopped green chilli.
9. Allow to cool.
10. Make 8 small balls out of the dough.
11. Dust one ball in wheat flour and roll into a thin chapathi and set aside.
12. Make another similar chapathi.
13. Spread the cabbage sabji all over the circular chapathi evenly.
14. Place the first chapathi over the stuffing and seal the edges all along the circumference.
15. Heat a tava / pan and put the stuffed paratha on it.
16. Flip it after a minute.
17. Flip it again after a minute and add ghee (or oil) all over the paratha.
18. Turn it again and spread ghee on this side too.
19. Remove from tava when both sides are golden brown.
20. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.