Ingredients
Dough
- Aata (Wheat flour) 4 cups
- Suji (Semolina) 4 tbsp
- Salt to taste
- Desi ghee/oil 1 tsp
- Lukewarm water for kneading
Stuffing
- Oil 1 tbsp
- Cumin seeds 1 tsp
- Cabbage (patta gobhi) 1/2 head, medium size
- Salt to taste
- Red chili powder to taste (I added 1/2 tsp)
- Turmeric powder 1/2 tsp
- Garam Masala powder 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/3 tsp
- Amchur powder (Dry mango powder) 3/4 tsp
- Green chilies 2-3, thinly sliced
Preparation
- DOUGH: In a kneading bowl, add aata, suji, salt and desi ghee and mix with hands until ghee is mixed evenly.
- Start adding lukewarm water little by little and knead to form a dough. Make a medium or soft dough- your choice! 😊
- Cover and refrigerate for 30 minutes to 1 hour.
- Meanwhile, prepare the stuffing.
- STUFFING: Grate the cabbage using manual grater or grater attachment of an electric chopper.
- Heat oil on a low flame in a cooking pan and add cumin seeds. Crackle the seeds and add the cabbage and salt.
- Mix, cover and allow to cook on low until the cabbage is translucent and releases water.
- Now add red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder and amchur powder. Mix and cook on medium flame until all the water has evaporated.
- Lastly, add green chilies and turn off the flame. Allow the stuffing to come to room temperature.
- Take the aata dough out of the refrigerator and shape into 6-8 balls. Stuff with the stuffing and cook on medium flame using desi ghee/vegetable ghee or oil. Making on medium flame will result in very crispy parathas because of suji in it.
- Enjoy these parathas with my secret dahi fry!
Patta Gobhi Paratha – Cabbage Paratha
Ingredients
Ingredients for Dough
- Aata Wheat flour 4 cups
- Suji Semolina 4 tbsp
- Salt to taste
- Desi ghee/oil 1 tsp
- Lukewarm water for kneading
Ingredients for stuffing
- Oil 1 tbsp
- Cumin seeds 1 tsp
- Cabbage patta gobhi 1/2 head, medium size
- Salt to taste
- Red chili powder to taste I added 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam Masala powder 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/3 tsp
- Amchur powder Dry mango powder 3/4 tsp
- Green chilies 2-3 thinly sliced
Instructions
- DOUGH: In a kneading bowl, add aata, suji, salt and desi ghee and mix with hands until ghee is mixed evenly.
- Start adding lukewarm water little by little and knead to form a dough. Make a medium or soft dough- your choice! 😊
- Cover and refrigerate for 30 minutes to 1 hour.
- Meanwhile, prepare the stuffing.
- STUFFING: Grate the cabbage using manual grater or grater attachment of an electric chopper.
- Heat oil on a low flame in a cooking pan and add cumin seeds. Crackle the seeds and add the cabbage and salt.
- Mix, cover and allow to cook on low until the cabbage is translucent and releases water.
- Now add red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder and amchur powder. Mix and cook on medium flame until all the water has evaporated.
- Lastly, add green chilies and turn off the flame. Allow the stuffing to come to room temperature.
- Take the aata dough out of the refrigerator and shape into 6-8 balls. Stuff with the stuffing and cook on medium flame using desi ghee/vegetable ghee or oil. Making on medium flame will result in very crispy parathas because of suji in it.
- Enjoy these parathas with my secret dahi fry!
