I always have green and red cabbage in my refrigerator. They have a long shelf life and can be used to make Indian stir fry, salads, and to make delicious slaw for taco toppings. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Parathas are typically made by stuffing vegetable filling inside the whole wheat dough and then rolling them flat. These cabbage parathas are made differently. Instead of making the filling separately, I make the dough by mixing flour, veggies, and spices together.
Tips
The key to these parathas is finely chopped veggies so it’s easy to roll them. I like to use a food processor to mince the cabbage, you can also use a box grater. To add more nutrition to these parathas I love adding finely chopped kale. Simply remove the thick stems and finely chop the leaves or mince in the food processor. To make the parathas tasty I add fresh ginger, and green chilies in addition to spices such as turmeric, sesame seeds, and carom seeds.
Process
Mince cabbage, kale, ginger, and green chilies in the food processor. Add sesame seeds, carrot seeds, turmeric, and salt to whole wheat flour.
Mix all the ingredients well, there will be lot of moisture from all the vegetables. Massaging the veggies in the flour will help release some of the moisture and form the dough.
Add little bit of water as needed and make soft pliable dough. Add oil and knead the dough once again for 2 to 3 minutes.
Make balls out of the dough. Roll each ball into a thin 8-10 inch circle using dry wheat flour.
Heat a griddle on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both sides after paratha is almost cooked on both sides.
Serve Purple Cabbage Parathas with a spicy lemon pickle, yogurt, or peanut yogurt chutney!
Love Indian Parathas. Try some of my other favorite recipes:
Methi & Sweet Potato Paratha Kale Parathas Pumpkin Paratha Plain Parathas
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Recipe
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