How to Make Cabbage and Onion Pancakes (Parathas)
- 3 cups wheat flour
- 1/4 tsp cumin seeds
- 1/2 tsp carom seeds
- 1 1/2 tsp oil and 1/2 tsp ghee, or use only oil
- 1 cup cabbage, finely chopped
- 1 cup onion, finely chopped
- 1 green chili, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1/4 tsp red chili powder, optional, I didn't use
- 1–2 tsp oil/butter, for greasing or cooking parathas
- 1/2 tsp salt, or as per taste
We will be combining raw cabbage and salt to make the dough. Don't rest the dough for more than 10 minutes. Otherwise, the cabbage will start leaking moisture into the dough and will make it soggy.
- Put the wheat flour, chopped onion, cabbage, green chili, salt, cumin seeds, carom seeds, chopped coriander leaves, and oil/ghee in a mixing bowl. Combine them with your hands.
- Add some water and knead to get a soft and firm dough. Don't press while kneading the dough, as this will cause the onion and cabbage to leak water.
- Grease the dough ball with oil and cover it. keep it aside for 5–10 minutes.
- Divide the dough in lemon size balls. Take a ball and dip it in wheat flour. Roll it to get a round, medium-thick flatbread. You can make 3–4 of these at a time.
- Heat a flat pan or griddle. Sprinkle some butter, oil, or ghee on the pan. Place the flatbread on it and set the fire to medium-high. Cook by gently pressing the flatbread.
- Flip it when the bottom side turns golden. Sprinkle oil/butter/ghee on the top and cook until the other side also golden.
- Remove the paratha and keep them on a plate. Repeat this procedure for all the parathas.
- Your cabbage and onion parathas are ready to serve. Serve them hot with pickle and curd. Alternatively, you can serve them with tomato sauce and any spicy dip. Enjoy!
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 6 g||2%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 302 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|