Wednesday, May 13, 2020

Laal Patta Gobhi ke Parathe | Red Cabbage Flatbread

Another recipe today that aims at working with what's in the refrigerator and pantry!! I noticed today there was a small head of red cabbage left over from the last batch of vegetable shopping. I had planned to make Parathas | Indian Flatbread with it over the weekend. However, as I also made a batch of Dosa Batter, we were working our way through crispy dosas for the last few days!!

The dosa batter is over and now its time for a batch of fresh, delicious, and healthy parathas. This recipe for Red Cabbage Parathas is very simple. It makes soft, yummy, and healthy parathas. Because of the amount of vegetable in them, they are great with a dal or a pickle or just dahi (Plain Yogurt). But hey are so tasty that can be eaten without any accompaniment as a snack too.

More Cabbage Recipes @ Annarasa:
Patta Gobhi pur Adrak ke Parathe | Cabbage Ginger Flatbread
Bandkopir Charchari | Cabbage Fry
Patta Gobhi ki Bhaji | Sauteed Cabbage

3 cups atta (Indian Chappati flour)
1 tsp tsp salt (divided equally)
1/4 tsp haldi (turmeric powder)
1/4 tsp lal mirch (red chili powder)
1/2 tsp zeera (cumin powder)
1/4 tsp dhania (coriander seeds powder)
1/4 tsp hing (asafoetida powder)
1 small red cabbage, grated (yields 3 cups)
1 tsp ginger-garlic paste
1 tbsp cooking oil
Water to make the dough
Oil as need to pan cook the parathas

  1. Heat oil in a pan. add the hing, then the coriander and cumin powder.
  2. Immediately add the grated cabbage and the ginger-garlic paste. 
  3. Sauté on a medium heat for about 5 minutes, stirring continuously.
  4. Next add in the salt, red chili powder and haldi powder.
  5. Stir in and continue sautéing for another 5-7 minutes. 
  6. The cabbage will soften but not become soggy. 
  7. Remove from the heat, set aside and let cool.
  8. Place the atta and the remaining salt in a large mixing bowl.
  9. Whisk so that the salt is evenly distributed.
  10. Now add in the cooked cabbage, whisk it in. 
  11. Add just enough water to make a tight but soft dough.
  12. Allow dough to rest for an hour.
To make the Parathas:
  1. Heat a large pan or griddle. Reduce heat to medium.
  2. Divide the dough into small balls the size of limes.
  3. Taking one, roll it out into a thinnish disc.
  4. Place on the heated griddle. Allow one side to cook, until brownish spots appear on it.
  5. Turn over, cook the other side. Using a spoon to apply a spot of oil.
  6. Remove from the griddle, and place on a sheet of wax paper.
  7. Repeat until the dough is used up and you have a nice stack of parathas.
  8. Serve with your favorite curry or vegetable.
Good to Know
  • When sautéing the cabbage, do not cover the pan at any time. The cooked cabbage should be soft but not soggy.
  • Vegetables hold water and so the cooking time of cabbage will vary. Stir while sautéing and turn off the heat the moment any water released by the cabbage during the cooking process dries up. 
  • For a version of this recipe that is not Vegan, substitute the oil for making the parathas with Ghee (Clarified Butter).
Vegan Recipe, Nut Free Recipe

Like this recipe. Tried it. Leave me a comment:) 

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1 comment:

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Apu @ Annarasa