You are on page 1of 2

 For the dough:

 1 Cup Atta/ wheat flour


 1 tsp Oil
 Water
 To taste Salt
 For the stuffing:
 1 Cup Cabbage, chopped
 1/2 Cup Onion, finely chopped
 2 Small Potatoes (mashed), boiled
 2 Tbsp Coriander leaves, chopped
 1/2 tsp Ajwain
 1/2 tsp Garam masala powder
 1/2 tsp Red chilli powder
 To taste Salt
 1/2 tsp Zeera
 1/2 tsp Heeng (Asafoetida)
 2 Tbsp Oil
How to Make Cabbage Stuffed Paratha
 Prepare the dough:
 1.Mix flour, salt, oil (if needed), ajwain and water to make
a soft pliable dough (not sticky). Let it set as you prepare
the stuffing.
 1.Heat 2 tbsp oil in a pan and add zeera, hing. Now add
chopped cabbage, onion, mashed potatoes and mix well.
 2.Add salt as needed, coriander leaves and other spices.
 3.Do not cover the pan and cook till the water evaporates.
 4.Remove the stuffing from the pan and set aside to cool.

 1.Now divide the prepared dough into small equal size


balls.
 2.Take one portion/ball and roll with a rolling-pin. Make a
small roti and place a 1 Tbsp of prepared stuffing on the
center.
 3.Cover from all the side, dust some flour and roll again to
make a proper parantha.
 4.Make sure the stuffing should not come out, for that
seal the sides with some water on the edges so the
stuffing does not come out.
 5.Heat a tawa and drizzle few drops of oil.
 6.Place the stuffed parantha gently on the tawa and roast
it from both sides by greasing it with oil or ghee.
 7.Serve hot with curd and pickle of your choice.