Patta Gobhi Ke Paranthe/पत्ता गोभी के परांठे (Cabbage stuffed Pan Fried Indian Bread)

Patta-Gobhi Paranthe  (Cabbage stuffed Pan fried Indian Bread) with Stuffed Red chili Pickle

Cabbage vegetable with fresh green peas / Potatoes, Cabbage Koftas, Or cabbage paratha all taste delicious. Cabbage being rich in vitamin A (1%), Vitamin C (47%), Iron 1%, and Calcium 4%. It is high quantity of  dietary fibers, Manganese, Magnesium, Potassium, and sulphur. The only negative point of cabbage is that is has high amount of Sodium, this can be negated by adding very less salt in vegetable and paratha. Stuffed parathas are one of the unique way of making children eat different type of vegetable, just keep on changing the taste and flavor by changing the spices you add, after all Indian kitchen has array of spices, make maximum use of them and enjoy the paratha stuffed with Cabbage (Patta Gobhi).

Preparation Time: 15 min.

Cooking Time: 30 min

Servings: 6-8 Stuffed Parathas

Ingredients Required For Making Patta Gobhi Paratha:

• 250 gm. Cabbage (Patta Gobhi)

• 200 gm. Whole wheat flour

• 4-5 Sprigs of Fresh Green Coriander

• 1 Green Chili

• Salt to Taste

• Olive oil / Ghee / any cooking oil

• Water for making dough from wheat flour

Directions for Making Filling for Patta Gobhi Paratha:

• Grate cabbage and maximum squeeze the juice from it.

Grated and squeezed cabbage

•  Keep the juice for making the dough from wheat flour.

• Cut green chilies and coriander sprigs finely and add to the grated cabbage.

Finely cut green chillies and coriander leaves

Coriander and green chillies added  to grated squeezed cabbage

• Mix nicely and keep aside this filling of paratha.

Filling for paratha (unsalted)

• Salt is to be added just before making the paratha.

Making the Dough for Paratha:

• Take wheat flour in a bowl. Add 1/2teaspoon salt and mix nicely.

• Filter the juice squeezed from the grated cabbage.

• Add this juice to the flour and salt mixture and start kneading.

• Keep on adding water in small quantities while kneading till soft pliable dough is formed.

http://jyotsna-pant.blogspot.in/2012/12/making-dough-for-roti-and-paratha-dough.html

Dough for paratha

Direction For making Patta Gobhi Paratha:

• Divide the cabbage mixture for filling into 8 parts.

• Divide the dough to 8 parts.

• Apply oil / wheat flour to your palm and make ball from one part.

Dough ball for paratha

• Make a cup shape from the ball be pressing the edges to outer side and pressing the center or roll the ball to 3-4 cm. round. And take it on your palm to make a cup shape.

Dough ball rolled for filling

Rolled dough made to cup on the palm

• Add salt to taste to one part of cabbage mixture and mix nicely.

• Fill the salted mixture of cabbage in it by pressing the filling gently in it.

Filling inside the rolled dough ball

•  Close the filled dough ball by pressing the edges together. Press the filled dough ball.

Sealed after cabbage filling is filled

Filled dough ball after pressing between the palms

• Sprinkle dry wheat flour on the rolling board and on the filled flour dough ball.

Wheat dough ball stuffed with cabbage filling ready for being rolled

• Place the filled dough ball on the rolling board and roll the ball gently to 6cm. diameter round.

Cabbage stuffed wheat ball rolled to make Paratha

•  Heat a Tawa on high flame, when medium warm place the rolled stuffed paratha on the hot tawa.

• Bring the heat to medium and let the stuffed paratha cook on one side till light brown dots appear.

Paratha being cooked on one side

•  Flip the paratha and cook till brown dots appear on the other side also.

Getting cooked on the other side

•  Apply 1/2Teaspoon oil / ghee on one side and flip so as the side with oil it touching the tawa surface.

• Press with a spatula to cook it to golden brown color.

Paratha cooked on one side

Ghee / oil sprinkled and being cooked  (On low flame) by pressing with a spatula

• Apply 1/2teaspoon oil on the other side also and flip the paratha.

• Press with the spatula and cook till the other side also becomes golden brown.

• Remove from tawa on a serving plate and serve hot with pickle / chutney / curd/ raita / butter

http://jyotsna-pant.blogspot.com/2012/06/spicy-mixed-vegetable-pickle-less-oily.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Patta-Gobhi (Cabbage) Parantha with Stuffed Red chili pickle

•  Repeat with rest of the dough and filling.

Tips:

• Never mix salt to the cabbage mixture in advance, because the filling will start losing water and the filling will no longer be dry and rolling the stuffed dough ball will become difficult.

• The dough should not be hard it should be soft and pliable.

• Squeeze as much juice from cabbage as possible.

• Always make the dough for paratha after you have squeezed the juice from the cabbage, so that the cabbage juice could be used for making the dough.

• Tawa should not be smoking hot otherwise the paratha will get burnt.

• If non-stick tawa is taken, then oil can be reduced to 3-4 drops on each side.

Suggested variation:

• Grated ginger can be added to cabbage mixture for filling.

• Caraway seeds can be added to the cabbage mixture for filling.

• Instead of coriander 3-4 teaspoons of finely cut Fenugreek leaves (methi) can be added.

• If fresh methi is not available then Kasoori methi can be added.

• While making the dough instead of whole wheat flour 1/4:1/4:1/2:3 ratio of samolina,refined flour,besan and wheat flour can be taken.

Alternatively grated cabbage can be cooked on medium to low heat with constant stirring till it's juices almost dry up. It will take 5 to 6 minutes. Once juices are almost dry add Salt Turmeric powder Green chilies Red chili powder (optional) Cook on medium flame with constant stirring till juices dry up and the cabbage starts leaving edges. Do not cover and allow it to cool. Once cooled add Chopped coriander sprigs and store. This stuffing can be stored for 5 to 6 days in fridge.