Cabbage Paratha

Parathas are a wheat based, unleavened, flatbread originally from India. They come in two styles, flat and stuffed. They are the perfect breakfast food for vegetarians and vegans, due to the large variety they come in. This particular dish uses cabbage as a main ingredient, but you can easily replace the cabbage with your preferred vegetable choices. The paratha is great for breakfast, but It can be eaten at any time of day for any meal. Simply pack them in your Vaya lunchbox and you can enjoy parathas wherever you go.

Health Benefits

The main ingredient in these Parathas is cabbage, a vegetable with an all too familiar taste. Many people have eaten cabbage their entire lives, and may not realize the health service they’ve been performing for their body. Cabbage is an excellent source of the compound sinigrin which is proven to be a natural treatment for certain types of cancer. It’s also an anti-inflammatory, making it a great recovery agent. It also helps heal stomach ulcers and aids in digestive health. Try eating some next time you find yourself having stomach troubles; your body will thank you.

Ingredients

cup atta/ wheat flour: 1

oil: 1 tsp

water

salt to taste

cup cabbage – chopped fine: 1

cup onion – finely chopped: 1/2

small boiled potatoes – mashed: 2

tbsp coriander leaves – chopped: 2

tsp ajwain: 1/2

tsp garam masala powder: 1/2

tsp red chilli powder: 1/2

salt to taste

tsp zeera: 1/2

tsp heeng: 1/2

oil: 2 tbsp

How To Make Cabbage Paratha

Making the Dough

1. Mix flour, salt, oil, ajwain, and water to make a soft malleable dough.
2. Let it set as you prepare the stuffing.

Making the Stuffing

1. Heat 2 tbsp oil in a pan and add zeera, hing, chopped cabbage, onion, and mashed potatoes.
   1. Mix well.
2. Add coriander leaves,the other spices, and salt as needed.
3. Uncover the pan and cook till the water evaporates.
4. Remove the stuffing from the pan thenlet cool.

Making Paranthas

1. Divide the prepared dough into small equal size balls.
2. Take one portion/ball and roll with a rolling-pin.
3. Make a small roti and place a 1 tbsp of prepared stuffing on the center.
4. Cover from all the sides, dust some flour and roll again to make a proper parantha.
   1. Note: Make sure the stuffing does not come out; seal the sides with some water on the edges so the stuffing does not come out.
5. Heat a tawa and drizzle a few drops of oil on the surface.
6. Place the stuffed parantha gently on the tawa and roast it on both sides by greasing it with oil or ghee.
7. Serve and enjoy!