Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation.
Let’s check out the recipe of cabbage parantha by chef Sanjeev Kapoor:
Ingredients for Cabbage Parantha Recipe
Cabbage grated 1 cup
Whole wheat flour 1 1/2 cups for dusting
Gram flour 1 cup
Carom seeds 1/2 teaspoon
Green chillies chopped 1-2
Asafoetida a pinch
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Milk as required
Oil 2 teaspoons
Ghee as required
Method
Step 1
Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.
Step 2
Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.
Step 3
Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.
Step 4
Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.
Step 5
Place them on serving plates and serve hot with a pickle of your choice.
