Monday, October 20, 2008

Cabbage Paratha

Cabbage chapati is another delight this is a soft textured paratha with a good taste, easy to prepare and served along with chutney and curd , so lets move on to prepare Cabbage paratha....


  1. 3 cup wheat flour (atta)

  2. 1 tsp salt (namak)

  3. 1 cup shredded cabbage (patta gobhi)

  4. 1 tsp chopped ginger (adrak)

  5. 1 tsp chopped green chillies (hari mirch)

  6. 1 tsp chopped coriander (hara dhania)

  7. butter for frying


  • Sieve the atta and salt together.

  • Then make a dough of the flour,cabbage, coriander, ginger, little oil & green chillies.

  • The dough should neither be too hard nor too soft. It should be soft enough to make balls conveniently.

  • Now make small balls and then roll them into round shapes.

  • Place these paranthas on hot griddle and when slightly done on one side roll over so that the other side is also cooked.

  • Now spread some oil on the first side and roll over. Cook it till that side turns golden.

  • Repeat the same process with the other side.

  • Serve the parantha with yogurt and butter or pickle.