This unleavened Indian flatbread filled with chopped cabbage sauteed with onion, ginger, green chilli, spices and lots of red chilli powder. You can serve this spicy cabbage paratha with yoghurt, achar and a dollop of butter.
Spicy Cabbage Paratha
- 2 cup atta or wheat flour
- 1/2 – 1 cup of warm water
- 2 teaspoon oil
- a pinch of sea salt
Spicy cabbage filling
- 2 tablespoons vegetable oil
- 1 small sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 green chilli, finely chopped
- 1/2 teaspoon grated ginger
- 2 cup finely chopped cabbage
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- sea salt to taste
- Put wheat flour, salt and oil in a large mixing bowl. Gradually add water and knead into a soft dough. Add more water if required.
- Sprinkle flour lightly on a working table, knead the dough for about 15 to 20 minutes until you get a soft dough. Cover the dough with a kitchen towel and let the dough rest for 30 minutes.
Spicy cabbage filling
- Heat 2 tablespoons oil in a large skillet. Add onion and cook until just translucent, about 5 minutes, stirring often. Add garlic and ginger and cook for 30 seconds or so.
- Stir in chopped green chilli, coriander, cumin, turmeric and red chilli powder. Add chopped cabbage, season with salt and cook for 2 minutes, stirring occasionally. Taste the filling and adjust seasoning if needed.
To cook the cabbage paratha
- Dusting working table with flour. Take the paratha dough and knead it several times until the dough is soft. Cut the dough into 8 equal portions, form the dough into a smooth ball. Flatten out the dough into a disc and roll it using rolling pin into a round about 3 inches in diameter.
- Place about 2 tablespoons of filling into the middle of the flattened dough. Gather the edge of the dough and pinch to seal. Flatten the ball slightly with hands and roll it to make flatbread about 5 inches in diameter.
- Heat nonstick skillet over medium heat. Place the paratha and cook for about 1 minute or until it slightly brown. Flip the paratha and drizzle with about 1 teaspoon vegetable oil, flip it again and drizzle another side with extra oil. Cook for about 2 more minutes on each side till the aloo paratha slightly crisp and has a brown spot on both side.