How to Make Healthy Cabbage Potato Parathas
Cabbage Potato Paratha
Cabbage potato parathas are spicy, soft, crunchy, and appetizing. This dish combines veggies with wheat flour to make scrumptious pancakes. They are served for breakfast, lunch, or dinner.
Making these parathas involves three main steps:
- Prepare the dough
- Make the stuffing
- Put it all together for frying
Serve these parathas hot with a spoonful of fresh butter on them, accompanied by chutney, sauce, or yogurt. Enjoy!
Let me share the detailed recipe now.
Cabbage Potato Paratha
- 1 heaped cup finely chopped cabbage, for the stuffing
- 1/4 cup onion, finely chopped
- 2 potatoes, boiled and finely mashed
- 1/4 cup coriander leaves, finely chopped
- 1/2 tsp cumin seeds, for the stuffing
- 1/2 tsp red chili powder, for the stuffing
- 1/4 tsp garam masala powder, for the stuffing
- 1/6 tsp dry mango powder(amchur powder), for the stuffing
- 1/2 tsp salt, as per taste
- 4 cups wheat flour, for the dough
- 1/4 tsp carom seeds, for the dough
- 1 tsp oil or ghee, for the dough
- 1/4 tsp salt, for the dough
- oil for making the parathas
- 1/4 tsp turmeric powder, for the stuffing
- 1/4 tsp sugar, for taste, for the stuffing
- 1 1/2 tsp oil, for stir-cooking the vegetables
- Add wheat flour in a mixing bowl. Add oil, salt, and carom seeds. Mix well.
- Knead, adding water little by little, to get a soft, firm dough. Keep it covered for 10 minutes.
- Boil 2 potatoes. Remove the skin. Finely mash the flesh. Set aside.
- In the meantime, start to make the stuffing. Heat some oil in a deep-bottomed pan. Throw cumin seeds into it and let them crackle.
- Add chopped onion. Saute until they turn golden brown. Add chopped cabbage. Saute for 5-6 minutes over medium-low fire. Sprinkle a few drops of water if needed.
- Add turmeric powder, garam masala powder, dry mango powder, red chili powder, a little sugar, and salt. Mix well. Stir-cook for 1 minute on low fire.
- Add mashed potato and chopped coriander leaves. Combine well. Ensure that the mixture is dry. This is the stuffing for parathas.
- Divide the dough into large lemon-sized balls. Take a ball and dip it in wheat flour. Roll into a small round shape. Place 1 1/2 teaspoons of filling in the center.
- Fold the edges and close it. Gently pat and press a little. Roll it along the stuffing to get a medium thick pancake.
- Heat a flat pan. Sprinkle a few drops of ghee or oil. Place the pancake on it. Cook until it becomes golden brown on both sides. Sprinkle oil on the other side, too.
- Transfer cooked praratha to a plate. Repeat this process for all dough balls.
- Parathas are ready to serve. Serve hot with yogurt, chutney, or sauce. They are spicy and awesome even without any accompaniment. Enjoy!
1. Mash potatoes so they do not have any lumps. Also finely chop onions and cabbage. Otherwise, the big pieces become will prevent you from rolling smooth pancakes. If you have lumpy dough, you will end up with uneven or broken parathas.
2. Ensure that the stuffing is completely dry.
3. The dough should be firm and smooth.
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|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|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.|