I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Fantastically Delicious Cabbage Paratha With Onion
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! You can serve these parathas with a simple tomato sauce or yogurt, or with a mild-spicy gravy curry for an extra kick.
|Prep time||Cook time||Ready in||Yields|
3 or 4 servings
- 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
- 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.
- 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.
- 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.
- 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.
- Softly knead the dough once. Divide it into many large lemon-sized portions. Shape each portion into patties.
- 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.
- 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.
- Let the lower side of the paratha get golden brown spots. Flip it.
- 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.
- 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.
- Serve with tomato sauce and yogurt. Add a mild-spicy curry for some extra spice.
- These nutrient-rich cabbage onion parathas make a delightful breakfast, lunch, or dinner. Enjoy!