Cabbage Paratha

Time 20 Min

Ingradients

For making dough

Wheat flour  1 cup

Water 1/2 cup

Salt to taste

Carom seeds / Ajwain 1/2 tsp

Sesame seeds 1/2 tsp

Oil 1tbsp

For stuffing

Finely shredded cabbage 1cup

Finely chopped onion 1/4 cup optional

Coriander 1 tsp

Turmeric powder 1/4 tsp optional

Red chili powder 1/2 tsp

Cumin Coriander powder 1/4 tsp

Chaat masala 1/4 tsp

Oil 1 -2 tsp

Salt to taste

Iron Tava

Butter 3-4 tsp

Method

Dough preparation

In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.

Stuffing preparation

Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.

Actual method

Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 

Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Tip.

Serve hot with curd, tomato or chili garlic sauce.