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Spicy Cabbage Onion Paratha Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Spicy Cabbage Onion Paratha

Spicy Cabbage Onion Paratha

Fantastically Delicious Paratha

Cabbage and onion is an extremely tasty, flavorful, and nutritious combination. Cabbage onion paratha is a delightful recipe that incorporates this fantastic combination of ingredients.

This recipe is very simple and easy; it took me just 40 minutes to prepare. You can serve these parathas with a simple tomato sauce or yogurt, or with a mild-spicy gravy curry for an extra spicy kick.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

3 or 4 servings

Ingredients

  • 3/4 cup onion, finely chopped
  • 3 heaped cups cabbage, finely chopped
  • 3 heaped cups wheat flour
  • 1 tablespoon cumin seeds
  • 2 teaspoons oil, for the dough
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoons chili flakes
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon amchur powder (dry mango powder)
  • 1/2 teaspoon coriander powder
  • 3/4 teaspoon salt, or to taste
  • 1 teaspoon melted ghee or oil, for making each paratha

Instructions

  1. Heat oil in a deep-bottomed pan. Add cumin seeds. Allow them to crackle. Throw in the chopped onion. Saute on medium heat until the onions become pinkish.
  2. Add chopped cabbage and some salt. Continue to saute on medium heat for 5 to 6 minutes or until the cabbage becomes soft and gets three-fourths cooked.
  3. Reduce the heat to a minimum. Add turmeric powder, garam masala powder, dry mango powder, coriander powder, chili flakes, and remaining salt. Saute until the spices combine well with the cabbage mixture. Turn off the heat and transfer the mixture to a large mixing bowl. Allow it to cool for some time.
  4. When it comes to room temperature, add the wheat flour. Make a smooth and firm dough while adding some water if needed. Cover the dough and set aside for 5 minutes.
  5. Softly knead the dough once. Divide it into many large lemon-sized portions. Shape each portion into patties.
  6. Start working with one of the patties and dust it with wheat flour. Roll it while dusting wheat flour to make an 8-inch diameter disc. Similarly, make all the discs.
  7. Heat a griddle or flat pan. Keep the heat at medium. When the pan becomes hot, place a raw paratha on it. Add some melted ghee or oil evenly.
  8. Let the lower side of the paratha get golden brown spots. Flip it.
  9. Add ghee or oil on the top side. Similarly, the other side also should get golden brown spots. Cooking a raw paratha may take about 1 minute.
  10. Cook all the raw parathas in the same way. Stack them one above the other. This process keeps the parathas smooth and warm for a longer time.
  11. Serve with tomato sauce and yogurt. Add a mild-spicy curry for some extra spice. These nutrient-rich parathas make a delightful breakfast, lunch, or dinner. Enjoy!

Photo Guide

Step one: Heat oil in a deep-bottomed pan. Add cumin seeds and allow them to crackle.

Step one: Heat oil in a deep-bottomed pan. Add cumin seeds and allow them to crackle.

Add chopped onions. Keep the heat at medium. Saute the onions until they become pinkish.

Add chopped onions. Keep the heat at medium. Saute the onions until they become pinkish.

Add chopped cabbage and some salt. Continue to saute for 5-6 minutes or until the cabbage becomes soft and three-fourths cooked.

Add chopped cabbage and some salt. Continue to saute for 5-6 minutes or until the cabbage becomes soft and three-fourths cooked.

Step two: Reduce the heat and add all the spices, such as turmeric powder, chili flakes, coriander powder, dry mango powder, garam masala powder, and remaining salt.

Step two: Reduce the heat and add all the spices, such as turmeric powder, chili flakes, coriander powder, dry mango powder, garam masala powder, and remaining salt.

Mix well. Continue to saute the mixture until the spices blend well with the cabbage mixture. Turn off the heat.

Mix well. Continue to saute the mixture until the spices blend well with the cabbage mixture. Turn off the heat.

Transfer the mixture to a large mixing bowl. Allow it to cool. When it comes to room temperature, add wheat flour.

Transfer the mixture to a large mixing bowl. Allow it to cool. When it comes to room temperature, add wheat flour.

While adding very little water, make a firm and smooth dough. Cover it and set aside for 5 minutes. Next, softly knead it once again.

While adding very little water, make a firm and smooth dough. Cover it and set aside for 5 minutes. Next, softly knead it once again.

Divide the dough into many equal lemon-sized portions. Shape each portion like a patty.

Divide the dough into many equal lemon-sized portions. Shape each portion like a patty.

Start working with one patty at a time. Dip it in wheat flour and roll to get an 8-inch diameter disc. Stack them one over the other. These are raw parathas.

Start working with one patty at a time. Dip it in wheat flour and roll to get an 8-inch diameter disc. Stack them one over the other. These are raw parathas.

Step three: Heat a griddle or flat pan. Add a few drops of oil or ghee. Place a raw paratha on it. Keep the heat at medium.

Step three: Heat a griddle or flat pan. Add a few drops of oil or ghee. Place a raw paratha on it. Keep the heat at medium.

Apply some oil or ghee on the surface. Spread it evenly. Allow the paratha to become golden brown on the bottom side. Next, flip it.

Apply some oil or ghee on the surface. Spread it evenly. Allow the paratha to become golden brown on the bottom side. Next, flip it.

Add a few drops of oil or ghee on the top side. Spread it evenly. Let the other side of the paratha become golden brown. Remove it and place it on a plate. Similarly, cook all the raw parathas and stack them one over the other.

Add a few drops of oil or ghee on the top side. Spread it evenly. Let the other side of the paratha become golden brown. Remove it and place it on a plate. Similarly, cook all the raw parathas and stack them one over the other.

This process helps to keep the parathas soft and hot for a longer time. Serve hot spicy cabbage and onion paratha with tomato sauce and yogurt. Serving it with a mild-spicy curry makes it a luxurious meal.

This process helps to keep the parathas soft and hot for a longer time. Serve hot spicy cabbage and onion paratha with tomato sauce and yogurt. Serving it with a mild-spicy curry makes it a luxurious meal.

Comments

ShailaSheshadri (author) from Bengaluru on November 21, 2020:

Thanks for reading this hub. Hope you will try this recipe.

Peggy Woods from Houston, Texas on November 20, 2020:

I would have to get a couple of ingredients in order to make this, but it sure sounds good! Thanks for your recipe.