Indian Bread With Cabbage Stuffing Recipe
cabbage Paratha tastes simple and can be easily prepared at home.Try this easy recipe of Cabbage Paratha and share your comments.
Summary
Preparation Time35 MinCooking Time25 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
Whole wheat flour - 2 1/4 cups
Ghee - 1/2 cup, melted
Green cabbage - 1 cup, shredded
Cream cheese - 3/4 cup
Small green chili peppers - 1-2 , finely chopped
Coriander leaves - 4 tbsp, chopped
Salt
Directions
GETTING READY
1 In a large bowl, sift the flour with 1 tsp salt.
2 Stir in scant 2 1/2 tbsp of the ghee (clarified butter).
3 Gradually add 3/4 cup cold water.
4 The dough should be soft but not too moist to knead easily.
5 Knead until smooth and fairly elastic.
6 Shape into a ball and wrap in foil or plastic wrap.
7 Place in the refrigerator and chill for 20 minutes.
8 Meanwhile, cut out all the large ribs from the cabbage.
9 Wash the leaves and dry thoroughly.
10 Finely shred the cabbage leaves.
11 Place in a large bowl and sprinkle with 3 tbsp salt, mix well.
12 Allow to stand for 15 minutes.
MAKING
13 Transfer the cabbage to a sieve or colander.
14 Rinse thoroughly under running cold water.
15 Drain, and squeeze out excess moisture.
16 In a bowl, put the cabbage and mix with the cheese, chili peppers, coriander, and a little salt.
17 Take the dough out from the refrigerator.
18 Divide the dough into 10 evenly sized pieces.
19 Roll each one into a ball between your palms.
20 Keep the rest of the dough pieces covered with foil or plastic wrap as they dry out quickly.
21 On a lightly floured board, roll these balls out one at a time into thin rounds about 4 1/2-5 inches in diameter.
22 Place equal amounts of the cabbage and cheese stuffing on 5 rounds.
23 Cover with the remaining 5 rolled out dough circles.
24 Seal the edges by pinching together.
25 In a shallow, non-stick pan, heat the ghee.
26 Put a prepared paratha in the pan and cook on both the sides.
27 Remove from the pan and transfer to a plate.
28 Repeat with the remaining parathas.
SERVING
29 Serve at once with an accompaniment of your choice like a raita or achaar.
1 In a large bowl, sift the flour with 1 tsp salt.
2 Stir in scant 2 1/2 tbsp of the ghee (clarified butter).
3 Gradually add 3/4 cup cold water.
4 The dough should be soft but not too moist to knead easily.
5 Knead until smooth and fairly elastic.
6 Shape into a ball and wrap in foil or plastic wrap.
7 Place in the refrigerator and chill for 20 minutes.
8 Meanwhile, cut out all the large ribs from the cabbage.
9 Wash the leaves and dry thoroughly.
10 Finely shred the cabbage leaves.
11 Place in a large bowl and sprinkle with 3 tbsp salt, mix well.
12 Allow to stand for 15 minutes.
MAKING
13 Transfer the cabbage to a sieve or colander.
14 Rinse thoroughly under running cold water.
15 Drain, and squeeze out excess moisture.
16 In a bowl, put the cabbage and mix with the cheese, chili peppers, coriander, and a little salt.
17 Take the dough out from the refrigerator.
18 Divide the dough into 10 evenly sized pieces.
19 Roll each one into a ball between your palms.
20 Keep the rest of the dough pieces covered with foil or plastic wrap as they dry out quickly.
21 On a lightly floured board, roll these balls out one at a time into thin rounds about 4 1/2-5 inches in diameter.
22 Place equal amounts of the cabbage and cheese stuffing on 5 rounds.
23 Cover with the remaining 5 rolled out dough circles.
24 Seal the edges by pinching together.
25 In a shallow, non-stick pan, heat the ghee.
26 Put a prepared paratha in the pan and cook on both the sides.
27 Remove from the pan and transfer to a plate.
28 Repeat with the remaining parathas.
SERVING
29 Serve at once with an accompaniment of your choice like a raita or achaar.
