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Before you jump to Stuffed Cabbage Paratha recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a good deal more popular than in the past and rightfully so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, most people think that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can change their eating habits for the better by implementing several simple changes.
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To sum up, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to stuffed cabbage paratha recipe. You can cook stuffed cabbage paratha using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed Cabbage Paratha:
- Use 1 cup atta (whole wheat flour)
- Get 2 cups cabbage, shredded
- You need 1 tbsp. oil + 1 tbsp. oil for kneading
- Take 1/2 tsp. cumin seeds
- Take 1-2 fresh chilies, chopped
- Prepare 1 tsp. ginger, chopped
- Prepare to taste salt
- Take 1/2 tsp. turmeric powder
- Use 1/2 tsp. garam masala powder
- Get 2 tbsp roasted chickpea flour / besan
- You need 2-3 tbsp coriander leaves, chopped
- Provide oil to shallow fry
Instructions to make Stuffed Cabbage Paratha:
- Heat 1 tbsp. oil in an pan and temper with cumin seeds, followed by the chopped chilies and ginger. Saute for a few seconds. Then add the cabbage, salt, turmeric powder and garam masala powder.
- Stir fry till dry. Then add the chickpea flour and coriander leaves. Mix well and keep aside to cool.
- Knead a dough with the atta, salt to taste. 1 tbsp. oil and required quantity pf water. Set aside for 15-20 minutes.
- Divide the dough and the cabbage stuffing into 4 equal portions. Further divide the dough into eight portions. Roll out each portion into a small poori and keep aside.
- Take one poori and spread 2-3 tbsp. of the stuffing. Cover with another poori and close all edges. Then gently roll it into a slightly bigger chapatti by dusting some flour. Make similar stuffed parathas with the rest of the dough and the stuffing.
- Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling a tbsp. of oil. Fry on both sides till light brown in colour. Serve them hot with plain yoghurt, raita, pickles or butter.
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