This is my favourite paratha and I usually eat it only in hotels. I very much wanted to try this at home for the long time and did it yesterday for dinner. I am very poor in making chapathi as I don’t get a proper round shape whenever I roll them. My mil makes a perfect soft chapathi with many layers. I am learning to do it like her, let’s see. Coming back to the recipe, it is absolutely so good and little heavy so two paratha will make you feel full. The cabbage stuffing goes well with rice too as we had one paratha and little rice with cabbage.
- Wheat flour – 2 cups
- Oil – 2 tsp
- Salt – 1 tsp
- Water as required
- Cabbage – 1 medium size
- Onion – 1
- Tomato – 1
- Coconut powder – 2 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1 /3 tsp
- Chilli powder – 1 /2 tsp
- Mustard seeds – 1 /3 tsp
- Cumin seeds – 1 /2 tsp
- Oil – 1 tsp
- Salt – as required
1.Take wheat flour, salt and oil in a mixing bowl and mix together adding water little by little and make into a soft dough.
2.Wash and chop cabbage finely and pressure cook for 2-3 whistles or until half cooked.
3.Heat oil in a kadai, add mustard and cumin seeds and let it pop up. Add onion and saute well until it turns translucent. Add tomato and saute well.
4.Add the dry powders and mix well and cook until it turns mushy. Add cooked cabbage along with salt. Sprinkle little water and cook until the water evaporates.
5.When it becomes dry, add coconut and mix well. Remove from flame and let it cool down. Now divide the dough into equal portions. Take one ball and roll it into circle.
6.Place the stuffing at centre and seal from all sides. Roll this carefully by pressing gently.
7.Heat a tawa and put this paratha on it and cook for a minute. Drizzle oil if needed and flip the other side.
8.Cook until it gets cooked well on both sides. Remove from heat and serve with raita.