Ask any Indian, the most common breakfast menu for them would be Paratha. We just love Parathas. That is why we have them in so many varieties. Aloo Paratha, Gobhi Paratha, or Mughlai Paratha and what not. Check out all the Parathas
Taking the legacy of the Parathas forward, I bring the Cabbage Onion Paratha. How delicious is it in comparison to all other Paratha? you can see it yourself in the pictures. But actually experience it, you have to make it, which is very easy.
Just follow the step by step recipe with pictures and you are good to go. I hope you will like my recipe of Parathas.
Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
Serves: 4
| Ingredients | Quantity |
| Wheat flour | 3 cup |
| Carom seeds/ Ajwain | 1/2 teaspoon |
| Cumin seeds | 1/4 tsp |
| Salt | to taste |
| Vegetable oil | 2 tbsp. |
| Cabbage | 1 cup |
| Onion | 1 cup |
| Green chilly | 1 |
| Coriander leaves | 1/2 cup |
| Red chilli powder | 1/2 tsp |
| Butter | for garnish on the top |
Method:
1. Chop onion, cabbage, coriander leaves and green chilly. Combine flour, carom seeds, cumin seeds, green chilly, onion, cabbage, red chilly powder, salt, vegetable oil and coriander leaves in a broad bowl and mix it well with your hand.
2. Now add small amount of water to knead the dough. Make sure you don’t put excess water while kneading the dough. Divide the dough into a 8 equal portions.
3. Take one portion of the dough and roll it like a chapatti as you can see in the image. Put it on the hot tawa and cook it on a medium flame.
4. Apply some oil on the paratha and cook it from both the sides till light golden spots appear from both the sides. garnish with butter on the top and paratha is ready to serve, serve hot with pickle and curd.
5. Enjoy!!
Print Friendly Recipe
- Wheat flour 3 cup
- Carom seeds/ Ajwain 1/2 teaspoon
- Cumin seeds 1/4 tsp
- Salt to taste
- Vegetable oil 2 tbsp.
- Cabbage 1 cup
- Onion 1 cup
- Green chilly 1
- Coriander leaves 1/2 cup
- Red chilli powder 1/2 tsp
- Butter for garnish on the top
- Chop onion, cabbage, coriander leaves and green chilly. Combine flour, carom seeds, cumin seeds, green chilly, onion, cabbage, red chilly powder, salt, vegetable oil and coriander leaves in a broad bowl and mix it well with your hand.
- Now add small amount of water to knead the dough. Make sure you don’t put excess water while kneading the dough. Divide the dough into 8 equal portions.
- Take one portion of the dough and roll it like a chapatti as you can see in the image. Put it on the hot tawa and cook it on a medium flame.
- Apply some oil on the paratha and cook it from both the sides till light golden spots appear from both the sides. garnish with butter on the top and paratha is ready to serve, serve hot with pickle and curd.
