Cabbage Paratha

       I am in a mood to prepare parathas nowadays. I love stuffed parathas as they are a comfortable dish for my family. I can send it with my husbands lunch box or even i can use it for my dinner. If i prepare less spicy i can feed my son also. So filling and also a dry dish which people liked to carry for offices and picnics and travel.

       I love them as they are so versatile and perfect for my present hurry burry life. I can prepare the stuffing at night and in the morning i can able to make hot parathas out of it. About the recipe you can add chopped cabbge and masalas directly into the atta and make this paratha. But you wont get a soft paratha as you cant able to massage the dough. So i prefer to prepare cabbage parathas following this method. This way i can add double the quantity of stuffing inside a paratha and can make more tasty and soft parathas.

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: North Indian
Makes: 7-8 parathas

INGREDIENTS:
Cabbage- 2 cups (slightly packed)
Oil- 2 teaspoons
Jeera- 1/2 teaspoon
Onion, chopped-1 big
Ginger garlic paste- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon

For paratha:
Atta/ Whole wheat flour- 1and 1/2 cups
Salt- to taste
Oil- 2 teaspoons

PROCEDURE:

• To make cabbage stuffing, heat oil in a pan and fry jeera. Add the chopped onion and cook for fifteen seconds. 
• Add the ginger garlic paste and cook till the raw smell leaves. Add the chopped cabbage and salt.

• Cook for thirty seconds on low flame with out adding a any water. Add the masala powders turmeric powder, red chilli powder and garam masala and mix well and cook till the raw masala smell leaves. 

• Add the chopped coriander leaves and switch off the gas.
• Allow the mixture to cool. Once it cools down make them in to small lemon sized balls.
• To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.

• Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
• Rest this dough covered for further 5 to 10 minutes to soften the dough. 

• Divide the dough into 7-8 lemon sized balls.
• On a floured surface spread the ball into a small disc.
• Keep the cabbage stuffing inside and gather the edges and press well to seal well.

• Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.
• Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.

• Serve with pickle or yogurt.