Paratha - another popular Indian flatbread made of wheat flour. The word Paratha is an amalgamation of two words - Parat(layers) and atta(wheat-flour), literally translating to layers of cooked dough.
Parathas have always been a part of our breakfast or dinner plans. Piping hot parathas served with chilled curd or chutneys used to be my absolute favorite. Majorly made two ways in our home- paratha with stuffing inside or made with dough of veggies and different flours. The non-stuffed ones are for the lazy bones out there, who just like me wanna have something yummy and easy.
Cabbage Parathas come in handy when you are feeling a little lazy but want to have something different. Also, perfect way to add some nutritious veggies sneakily to the meal.
1 Cup - Whole wheat flour(Atta)
1/4 Cup - Maize flour( Makke ka atta)
1/4 Cup - Gram Flour(besan)
1 Cup - Cabbage (grated)
1/2 Cup - Potato (boiled/raw grated)
2 Green chillies chopped
1 tsp- Red chilli powder
1/2 tsp Ajwain/Jeera
1/2 tsp Corriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek Powder (kasuri methi)
1/2 tsp Garam Masala
1/2 Cup water
Salt to taste
Oil/Ghee to make parathas
In a big bowl add whole wheat flour, maize flour and gram flour and mix them well. To this now add all the dry spices and salt, whisk again.
Now add in the shredded cabbage ,potatoes and green chillies. Mix everything together, the water from the veggies would help the flour come together.
Add water 1 spoon at a time to form a soft dough. All the water will not be consumed. Once the dough is formed test it by punching a finger, the dough should bounce back a bit and the finger mark should be visible.
Now portion the dough in 7-8 equal sized balls and keep. To make a paratha roll out 1 ball in circular shape of around 7-8 inch dia, around 3-5 mm thick.
Place this rolled dough on a hot tava and roast until you see small bubbles pop. Flip over and cook for about a minute on medium flame.
Add oil/ghee and flip again while lightly pressing the paratha, it will turn golden brown. Now, add a tsp of oil/ghee and flip again to repeat the process.
The paratha should turn golden brown on both the sides with a nice shine of oil/ghee. Serve hot with chutney/curd.
Pro-Tip : Portion out and roll the dough balls before you begin rolling out the parathas. Use some whole wheat flour for dusting if your dough gets sticky. Replace maize flour/gram flour with whole wheat flour if not available.
Parathas dominated most of our dinner menu as kids. Whether stuffed or non-stuffed these beauties were our mother's way of sneaking vegetables in our diet. She would make parathas of anything and everything, especially to feed us the veggies we were picky about. And, we gladly licked our plates clean.
Make these yummm and healthy parathas and savour them hot with a bowl of chilled curd or chutney of your choice. Or, you can make them buttery with a dollop of butter. The crunch of the cabbage and the balance of the spices gives our humble evryday parathas a new dimension.