Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious.
You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.
1. Double layered aloo paneer cheese paratha
2. Sabudana or tapioca paratha
Ingredients used to make this paratha
Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour.
Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source
Cauliflower – Grated cauliflower with some spices used to make stuffing.
Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower click here.
Salt – Salt used to enhance the taste.
Cumin powder – Cumin powder used for a lovely aroma.
Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc.
Green chilli – Used Green chilli to make the stuffing spicy.
Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour.
Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.
Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry.
Blogger group
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.
This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.
This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space. Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha. I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.
We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water. Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha.
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Recipe
Cabbage – 1
Cauliflower – 1
Salt to taste
Ginger – 1&1/2 inch piece, grated
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Green chilli – 2-3 or to taste, finely chopped
Cilantro or coriander leaves – handful chopped
Whole wheat flour or atta – 2 cup
Oil or ghee/clarified butter for shallow fry
Method
1. Rinse the cauliflower well. Drain the water completely. Wash the cabbage. Discard the outer layer.
2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water.
3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy.
4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough.
5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.
6. Make equal size balls. Add salt in the grated cauliflower mixture and mix.
7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.
8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out.
9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha. Flip and cook other side till light brown.
10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.
11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.
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Cabbage Cauliflower Paratha
Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower.
- mixing bowl
- Plate
- Grater
- Rolling Pin
- Skillet
- 1 Cabbage
- 1 Cauliflower
- Salt
- 1&1/2 Inch Ginger (Grated )
- 1 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 2-3 Green chilli (Finely chopped )
- 3-4 tbsp Cilantro or coriander leaves (Chopped )
- 2 Cup Whole wheat flour
- Oil or ghee
Rinse the cauliflower well. Drain the water completely. Wash the cabbage. Discard the outer layer.
Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water.
Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy.
Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough.
Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.
Make equal size balls. Add salt in the grated cauliflower mixture and mix.
Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.
Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out.
Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha. Flip and cook other side till light brown.
Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.
If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.
That’s interesting to use 2 vegetables in one. The paratha indeed looks soft and with such a delicious spicy filling, I could just have it on its own.
I like the idea of combining two veggies in the stuffing. Love stuffed parathas any day. Simple and comforting with dahi
Hi Shobha thanks. Didn’t use two veggies for stuffing. One for outer layer in dough and one for stuffing. I think you missed something.
What a brilliant idea to use cabbage in the dough and then stuff the paratha with grated cauliflower. Got to try this recipe. I usually use cauliflower and paneer stuffing. Like the cabbage dough. I don’t like cabbage sabji but this is a good way to add cabbage in my diet.
what a lovely paratha Sujata, I make gobi paratha separatly and cabbage paratha kneading them into the dough. But combining them is a great idea esp for kids’ dinner / lunch boxes!
Love the idea of using cabbage in paratha dough, with a cauliflower stuffing inside. Must taste absolutely delicious, I’m sure.
I make cabbage and cauliflower parathas separately. Never tried them this way.
Thank you so much Priya. Please do try, I am sure you will love the taste.
Cauliflower stuffed parathas in a dough enriched with cabbage. This is double whammy. The concept sounds interesting. These must have tasted amazing.
The parathas are superb. I love this combination with lots of coriander. Tastes amazing and the lunch is filling.
Excellent and nutritious paratha. I love the addition of cabbage to the paratha dough. Double the veggies and double the flavor! Great recipe.
Cabbage cauliflower parathas look so delicious. I have tried cauliflower parathas but not this combination. Would love to try these.
We love cauliflower paratha. Never tried this combo. Love the way you have used cabbage in the dough and cauliflower in the stuffing.
Nice combination of paratha with cabbage and cauliflower. I make them individually but never tried this combination.
Cabbage cauliflower paratha sounds tempting! Love this stuffing of spicy delicious cauliflowers. Super scrumptious paratha, just need a few now
I normally make cabbage and cauliflower parathas separately but this is a wonderful recipe that uses both cabbage and cauliflower in one single paratha
Cabbage and Cauliflower Paratha looks scrumptious. I love the way you have kneaded the dough with cabbage and stuffed the grated cauliflower. Would love to try this interesting combo. So nutritious and filling.