Sunday, July 26, 2009

Stuffed Kobi Paratha ( Stuffed Cabbage Paratha)

Serve: 12-13 Paratha
Time: 20 Minutes



2 Cup Cabbage shredded
1 Cup green peas
1 small onion chopped
6-7 green chilies
2-3 tsp coriander finely chopped
4-5 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Garam masala
2-3 garlic cloves
1 tsp oil
salt to taste


2 Cup whole wheat flour
1/2 Cup all purpose flour(optional)
1 tsp oil
salt to taste


For dough:

1. Mix flour, salt, oil in deep flat vessel.

2. Add water little at a time, knead well to get soft dough.

3. Keep aside at least for 30-40 min, keep it covered.

For Cabbage Filling:

1. Wash shredded cabbage in hot water to remove its strong smell (optional).

2. Blend onion, green chilies, curry leaves, coriander leaves, garlic cloves to smooth paste.

3. Heat oil in non-stick pan, add cumin seeds, mustard seeds, onion, garlic, chili paste and saute well.

5. Add shredded cabbage, green peas, garam masala powder, salt and mix well.

6. Cook for 4-5 mins. Smash each peas with flat end stapula.

7. Let it cool for 4-5 Minutes.

Making Paratha:

1. Make 1 small boll of dough each at one time.

2. Roll a slice of dough to a small circular shape. Put small ball of cooked cabbage on center of rolled dough and close over stuffing.

8. Roll it till desired consistency.

9. Bake it on a hot pan flipping it on either sides on medium heat.

10. Put a little ghee over it (optional).

11. Serve Hot.


1. While baking avoid flipping frequently.

2. Red chili powder can be used instead of green chilies.

3. Size of cabbage stuffing ball can depend on your choice, as per thickness of parathas.

4. You can use leftover cabbage subji to make such parathas or any other dry subji can be used.

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