Cabbage Paratha Recipe | Easy Cabbage Parata for Lunch Box | Cabbage Parotta | Vismai Food
Easy Cabbage Parata for Lunch Box Water is squeezed out from grated cabbage and it is mixed with Atta (Wheat Flour) and some spices to make delicious Parathas. This Paratha remains soft even after hours.
For those who are looking for quick, easy and tasty recipes to pack into lunchboxes, the Cabbage Paratha is a perfect option.
The great thing about the Cabbage Paratha is that it does not require any side dish to accompany it. Curds and a little pickle are just enough to go with it.
There are any numbers of Paratha types. Each one is special in itself. The cabbage Paratha works very well
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Tips
Cabbage:
• Use a grater with medium holes. If you use a very fie grater, the cabbage may turn either pasty or powdery after the water is squeezed out.
What else can be used in place of Cabbage?
• Broccoli, Cauliflower, or Carrot can be used. The method sill be the same. Grate the vegetable, squeeze out the water and follow the method as for Cabbage Paratha.
How to knead the flour:
• We do not need much water to knead the flour for the Cabbage Paratha. Use the water that is squeezed out of the Cabbage to mix the Atta. If you need, you may add a little more water by the spoonful carefully.
Cabbage Paratha Recipe | Easy Cabbage Parata for Lunch Box | Cabbage Parotta | Vismai Food - Recipe Video
Cabbage Paratha Recipe | Easy Cabbage Parata for Lunch Box | Cabbage Parotta | Vismai Food
Prep Time 10 mins- Cook Time 15 mins
- Resting Time 30 mins
- Total Time 55 mins
Servings 5
Ingredients
- 1 cup Cabbage (Grated)
- Salt – To taste
- 1/4 tsp Zeera (Cumin)
- 1 tbsp Kothmir (Coriander Leaves) Chopped
- 1/2 tsp Garlic (grated)
- 1/2 tsp Ginger (grated)
- 1/2 tsp Green Chilli (Paste)
- 1/2 tsp Red Chilli Powder
- 1 tsp Curry Leaves (Chopped)
- Water – A little
- 2 cups Wheat Flour
- Oil – For roasting the Parathas
Instructions
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Grate the Cabbage. Add Salt and squeeze well to remove all the water out. Reserve this
water.
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Add all the Spices and masalas into the Cabbage residue after squeezing.
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Once all the spices are infused into the Cabbage, add 2 cups of wheat flour and mix using the
reserved cabbage water. Sprinkle a little more water as need and knead the mixture for a 4-5 minutes more.
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Smear a little oil on to the dough so that it does not become dry; and rest it for about 30
minutes.
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Once the dough is rested, make equal parts and make balls. Press into round discs. Use a little dry flour to prevent from sticking to rolling board.
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You may fold the discs in, adding 4-5 drops of oil between each fold before rolling out into layered Parathas. Alternately you may roll the dough out into simple round rotis.
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Once the Paratha is shaped out, put it onto a hot Tava, and roast on both sides on a high flame. Then lower the flame and add a little oil on both sides to cook the Paratha evenly.
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These Parathas are no less tasty when eaten after they cool down.
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