Growing up I detested Cabbage for it had a weird smell, Cabbage bhaji at home and I knew I was in trouble at the dining table, well thank fully with age came tolerance to food and now with a 360 degree turn I constantly struggle to get my kids to eat Cabbage , life comes full round I guess. One way to get all the veggies packed I found was Parata’s, kids love it and you can cleverly camouflage veggies and thus it becomes their favorite parata ever, kids happy and mom super happy. Cabbage parata is very easy make and rolling them is quite simple as well, however it’s very important to grate cabbage earlier and let all the water drain else it will be an uphill task to work with mushy stuffing. Stuffing is very customizable add you favorite masala’s. Flax seed is used in all my cooking it has no distinct taste and gels well with dal’s, dry fry or any dishes.
1 Cabbage head grated finely (Use food processor or grate it finely with regular grater)
2 Potatoes boiled and mashed
Coriander ½ cups cut finely
2 cups of flour or Atta
2 tbsp Dhania powder
2 tbsp Cumin powder
2 tbsp Chaat masala
2 tbsp Flax seed powder
1 tbsp Red Chili powder (adjust according to taste)
Add salt to cabbage and leave it aside for 30 minutes, this will cause Cabbage to sweat, squeeze out all the water and add mashed potatoes.Add dried masala and mix well.
1. Mix flour with water and salt add a little at a time and form soft dough. Try to make this at least 30 minutes before using.
2. Always keep dough covered with a moist cloth, and see that the cloth is kept moist
3. Roll a thick roti and place a small portion of the filling in the center
4. Bring all the edges of the roti together and make sure that the entire filling is covered and then roll into a nice round shape dusting with flour as required
5. Heat a griddle/tava and place Paratha
6. Let it cook on one side and then repeat on the other side
7. Add a tspn of oil to paratha and let it fry till it gets golden brown.