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Stuffed Cabbage Paratha Recipe: During the winter season, everyone’s homes are in demand for various vegetable parathas, and these days, the market also offers various green vegetables, including cabbage.

Cabbage is used in many dishes, including this delicious and quick-to-make cauliflower paratha. You can also stuff this paratha into your children’s lunch boxes. Cauliflower paratha can be served with yogurt, chutney, or sauce. Let’s explore the details of the Stuffed Cabbage Paratha Recipe:

What ingredients are required to make cabbage paratha?

Cabbage – 300 grams

Wheat flour – 2 cups

Coriander leaves – 5 tablespoons

Oil – 5 tablespoons

Green chillies – 3

Ginger paste – 1/2 teaspoon

Cumin seeds – 1/4 teaspoon

Red chilli powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Salt – to taste

How to make Gobi Paratha?

Step 1- First, you’ll need to knead the wheat dough. For this, combine the flour, salt, and oil in a bowl. Add water little by little and knead into a soft dough. Cover and let it rest for 10 minutes.

Step 2 – Now prepare the filling. For this, clean the cabbage with water, remove 2-3 layers of leaves, fill a bowl with lukewarm water, add a little salt, and let it sit for 5-10 minutes. Then, rinse the cabbage with cold water. Once dry, chop it finely.

Step 3- Now heat 2 tablespoons of oil in a pan. Then add cumin seeds, chopped green chillies, ginger paste, red chilli powder, coriander powder, and cabbage. Then, add salt and sauté.

Step 4 – Now add finely chopped coriander to the pan and fry for 2 more minutes. Now, take a medium-sized piece of the kneaded dough, roll it into a round ball and roll it out like a roti. Then, add the stuffing and spread it over the masala.

Step 5- Now, lightly flour the roti and roll it out, folding it over. Remember to roll the paratha gently; otherwise, it may tear.

Step 6 – Now heat the pan and place the paratha on it and apply oil on both sides and shake it till it becomes light brown.

Step 7- Now serve this hot paratha with curd, chutney, or sauce.