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.

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.

Prepare paranthas:

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.

Key Ingredients:

Atta/ wheat flour, Oil, Water, Salt, Cabbage, Onion, Potatoes (mashed), Coriander leaves, chopped, Ajwain, Garam masala powder, Red chilli powder, Salt, Zeera, Heeng (Asafoetida), Oil