Cabbage parathas

These cabbage parathas made with cabbage ki sabzi are a great way to make the most of your leftovers and enjoy some extra greens. I made my simple cabbage sabzi the other day (similar to my aloo cabbage recipe but without the potatoes) and rather than eating it again the next day, I used the leftover sabzi to make these cabbage parathas! 

One of the things I like about Indian cuisine is that the dishes can be so versatile and used in different dishes. I often use dal to make my leftover dal parathas. This means that you often have two meals for the price of one! Serve these cabbage parathas with pickle, yoghurt and spread a little ghee over the top for some extra deliciousness.

Ingredients 
Makes 8 parathas 

For the dough
2 cups / 280g atta 
Pinch salt 
1 tsp oil 
Water, as required 

For the cabbage filling
350g cabbage sabzi. 
If you need to make the filling - just follow the recipe for my cabbage ki sabzi. 

Method 

Making the dough & stuffing

• Firstly, make the dough. Combine the atta, salt & oil to a bowl. Add water a little at a time to form a smooth and soft dough. Knead for around 5-7 minutes until smooth and slightly stretchy. 
  
  
• Grease with a little oil, cover and let rest for 20 minutes.
  
  
• After making the dough, make the cabbage filling (the stuffing I used is exactly the same as my recipe for the cabbage sabzi). I happened to have some left in my fridge when I had made the sabzi the other day. 
• 
  

Preparing the cabbage parathas 

• Knead the dough again briefly again after resting and then divide into 8 equal pieces. Roll each into a smooth round ball. Also do the same with the potato filling. 
  
  
• Take on the dough balls and flatten it slightly. Dust with atta and roll to around 5cm. 
  
  
• Place a tbsp of cabbage stuffing (e.g. in the middle. Bring the edges of the dough together and ensure that the dough completely surrounds the stuffing. Ensure that the edges of the dough are sealed tight.
  
  
• Flattened the stuffed dough slightly and dust with a little flour. Roll out to a medium sized circle - around 10 cm. 
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Cooking, roasting & serving cabbage parathas

• Heat a tawa or cast iron skillet to a medium - high heat. Once the skillet is hot, add the cabbage paratha. Cook until brown spots appear on the bottom. 
  
  
• Flip the cabbage paratha. On the partially cooked side spread a little ghee or oil and then and wait for brown spots to appear on the other side.
  
  
• Flip again and roast until golden on the other side. Spread a little ghee or oil over the other side and flip again. Roast the other golden. 
  
  
• Roll and make all cabbage parathas this way. Keep them warm in a casserole pan or on a plate covered with a lid. Over time I have managed to get to the stage where I can roll and prepare a paratha whilst one is roasting.
  
  
• Serve cabbage parathas with pickle, yoghurt & chai!