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Before you jump to Cabbage Stuffed Paratha recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically believe that healthy diets call for a great deal of work and will significantly alter the way they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing a couple of modest changes.
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As you can see, it’s not hard to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to cabbage stuffed paratha recipe. You can cook cabbage stuffed paratha using 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Cabbage Stuffed Paratha:
- You need For dough:
- You need 2 cups wheat flour
- Prepare 2 tsp ghee
- Use To taste salt
- You need as required Water
- Provide For stuffing:
- Take 3 cups shredded cabbage
- Take 1 potato, peeled & cut into small thin pieces
- Provide 1 tbsp oil
- Provide 1/2 tsp cumin seeds
- Prepare 1 medium sized onion chopped
- Get 1/4 tsp turmeric powder
- Prepare 1/2 tsp chilli powder
- Take To taste salt
- Provide as required Ghee for roasting
Steps to make Cabbage Stuffed Paratha:
- In a mixing bowl add wheat flour, salt and 2 tsp ghee. Mix well. Add water as needed and knead it to a soft dough. Cover and keep it aside for 20 minutes.
- Heat 1 tbsp oil in a pan and splutter cumin seeds. Add chopped onion and fry till brown. Add shredded cabbage, turmeric powder, chilli powder, salt and mix well. Cook covered on a low flame for 8-10 minutes or until done. Saute at intervals.
- Once the cabbage stuffing is done, turn off the flame and allow the stuffing to cool down at room temperature.
- Now take the dough and divide it into equal balls.
- Take two balls and roll them out to make two chapatis of the same size.
- Then put a small portion of cabbage stuffing in the center of one chapati, keeping 1/2 inch empty space from the sides. Now place the 2nd chapati on top. Gently press and seal the edges very well with your finger tips or with the help of a fork so that both the edges (i.e. the lower and the upper edge) stick together.
- Heat a tawa or griddle, add some ghee and spread it evenly. Roast the cabbage paratha from both sides until brown spots appear on it. Apply ghee on top while flipping.
- Make all the parathas this way and stack them in a roti basket or casserole.
- Serve cabbage paratha hot with a side accompaniment of lemon or mango pickle.
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