Hidden Cabbage Paratha Recipe

Whipping up these cabbage parathas feels like crafting a flavorful hug for my taste buds—there’s just something magical about the way cumin and ajwain mingle with the warmth of turmeric and a hint of chili.

Hidden Cabbage Paratha is an awesome way to make a meal packed with flavors, fiber, and vitamins. Whole wheat flour is a comfort food in my book.

I can whip up anything with it and feel good about eating it. Combine whole wheat flour with cabbage, cumin, ajwain, turmeric, and red chili powder, and you have one awesome (albeit long-winded) paratha.

You can barely tell that it has cabbage or ajwain in it, which is why it’s called the “Hidden” Cabbage Paratha. I think this is an underappreciated way to eat cabbage.

Ingredients

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Whole Wheat Flour: Rich in fiber, aids digestion, and provides complex carbohydrates for sustained energy.

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Grated Cabbage: Low in calories, high in vitamin C, and a good source of dietary fiber.

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Cumin Seeds: Enhance flavor, aid digestion, and are packed with antioxidants.

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Ajwain (Carom Seeds): Helps in digestion and adds a distinct aromatic flavor.

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Turmeric Powder: Contains curcumin, known for its anti-inflammatory and antioxidant properties.

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Red Chili Powder: Adds heat, enhances metabolism, and is rich in vitamin C.

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Coriander Leaves: Fresh flavor, source of vitamin C, and helps in detoxification.

Ingredient Quantities

• 2 cups whole wheat flour
• 1 cup grated cabbage
• 1 teaspoon cumin seeds
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon oil (for mixing into the dough)
• Salt to taste
• Water as needed (for kneading the dough)
• Ghee or oil for cooking parathas

How to Make this

1. In a sizable mixing bowl, mix together the following ingredients: whole wheat flour, cumin seeds, ajwain, turmeric powder, red chili powder, chopped coriander leaves, and salt to taste.

2. Combine the dry ingredients with the cabbage that has been grated.

3. Pour 1 tablespoon of oil into the mix and stir well.

4. Slowly incorporate water, adding it little by little, and knead until you have a smooth, elastic dough. Cover it and let it rest for about 15 minutes.

5. Take the dough; divide it into small balls the size of a lemon; and slightly flatten each ball.

6. Each ball should be rolled into a circle with a diameter of 6 to 7 inches using a rolling pin and possibly whole wheat flour to keep it from sticking.

7. Preheat a frying pan or tawa on medium heat.

8. Put a hot rolled-out paratha on the skillet and cook until bubbles start to appear on the surface. Flip it over.

9. Apply ghee or oil to the surface and cook for another minute. Flip again and apply ghee or oil to the other side.

10. Prepare the dish until both sides have achieved a golden brown hue and a thoroughly cooked quality. This is not a one-time deal; you must do this with the remaining dough as well—well, as you could if you were serving it in the way shown in this picture. Admit it: The flapjack looks tempting enough to serve straight off the griddle to a hungry cook in your kitchen. You might as well while the yogurt is still a room-temperature dipping sauce and the pickles are sweet and crisp.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Grater
4. Wooden spoon or spatula
5. Plastic wrap or clean kitchen towel
6. Knife and cutting board
7. Rolling pin
8. Frying pan or tawa
9. Silicone brush (for applying ghee or oil)
10. Stove or cooktop

FAQ

• Q: Can I use a gluten-free flour instead of whole wheat flour?
  
  A: Yes, you can substitute with a gluten-free blend, but adjustments in water may be necessary for the dough to come together.
• Q: How should I store leftover parathas?
  
  A: Store in an airtight container in the refrigerator for up to 2 days. Reheat on a pan before serving.
• Q: Can I add other vegetables to the paratha?
  
  A: Absolutely! Finely grated carrots or finely chopped spinach can be great additions.
• Q: Is there a substitute for ajwain (carom seeds)?
  
  A: You can use a pinch of dried thyme or skip it if unavailable. The taste will vary slightly.
• Q: What can I serve the parathas with?
  
  A: Parathas pair well with yogurt, pickle, or a simple chutney.
• Q: How do I prevent the parathas from sticking?
  
  A: Ensure your rolling surface and rolling pin are lightly floured, and use non-stick pans or enough ghee/oil when cooking.

Hidden Cabbage Paratha Recipe Substitutions and Variations

You can use multigrain flour or a combination of whole wheat and chickpea flour in place of whole wheat flour for a protein boost.
If you can’t find ajwain (carom seeds), use the same amount of dried oregano or fennel seeds for a flavor that’s still delicious but with a different profile.
In place of turmeric powder, mustard powder can serve as an alternative that delivers a similarly earthy flavor.
Swap red chili powder for paprika to achieve a milder flavor.
Substitute dill or parsley for coriander leaves for a different herby flavor.

Pro Tips

1. Squeeze out excess moisture from the grated cabbage before adding it to the flour mixture. This prevents the dough from becoming too sticky and difficult to handle.

2. After kneading the dough, let it rest for at least 30 minutes instead of 15. This will enhance the paratha’s texture and make it easier to roll out.

3. When rolling the parathas, dust them lightly with flour to prevent sticking, but avoid using too much flour as it can make the parathas dry.

4. Use a slightly higher heat when first placing the paratha on the skillet to ensure it puffs up, then reduce the heat to medium to cook evenly without burning.

5. Serve the parathas immediately with a side of yogurt or pickle to complement the flavors, as these accompaniments enhance the taste and provide a delightful contrast to the spices in the parathas.