If you are thinking what?? Really?? Is this something that people do?? You wouldn’t be the first to think this way. I recently met a colleague from Pune who seemed pretty surprised with this recipe of mine. She said that she had never heard of this or figured that she could do something like this. Just when I was feeling all creative about my food senses, I googled a bit and realized that there were some folks who had already given this a go…..hmmmm. But then I am still proud that this was created in a typical South Indian household and enjoyed during a Sunday lunch 🙂 Here is my version of the recipe:
What you need
- Finely chopped cabbage – appx 250-300 grams
- Jeera – 1 tsp
- Coriander Powder – 1.5 tsp
- Turmeric Powder – 1/2 tsp
- Asafoetida – a pinch
- Chilli Powder – 1 tsp or to taste
- Olive oil or vegetable oil as required
- Salt to taste
- Chopped Coriander or cilantro – optional
- Whole Wheat Flour – 2 cups
Getting it done
Heat a non-stick pan and when its hot add a teaspoon of olive oil to the pan. Add some jeera and wait till they splutter.
I love the sound and smell of spluttering jeera! I think it simply raises the senses of a foodies soul 🙂 Now don’t get too involved with the jeera as you don’t want them to burn! The smell of buring jeera is something that every foodie would want to avoid!! Just trust me on this!
Add a pinch of asafoetida to the jeera and dump the cabbage and start sauteing on medium flame. Top it up with about a tsp of salt and add the coriander and chilli powders. Soon the cabbage will start wilting.
Add a few drops (and I mean a few drops) of water to the cabbage to speed along the cooking time. Adding too much water could leave you with a mushy mix and you definitely don’t want that.
Test taste the cabbage mixture and add the fresh coriander leaves if you are happy with the taste and the texture of the cabbage. Saute a bit and switch off the stove. Now, your stuffing is done! Just leave it alone to cool.
30 minutes later
Do not add additional water unless required. Just use the judgement of the inner chef in you when it concerns the use of additional water and oil while mixing the dough.
Cabbage is a naturally watery vegetable and the moisture from the stuffing mixture will be more than enough to get a beautiful dough which will kinda look like this ->
Now make little discs and start rolling the paratha like you would a chapathi…..Dust the paratha with some dry flour as you roll it out. The paratha should not be too thin. If it looks a little a little bulkier than a chapathi you are good to go.
Toast it on a nice hot tava on both sides with a bit of olive oil or some ghee (if your waist line would allow it…sigh) until pretty little brown spots start appearing on the surface
Remove the paratha from the pan and serve hot with a smile and some fresh yogurt or daal or any other side that you fancy!