Gobi/Cabbage Parathas (Wheat dough stuffed with spicy cabbage)

While I was in Bombay, India I was working in Telecom sales and we had to go to different corporates which were our accounts/clients and meet with them to ensure they are happy with our products and promote other products. Nariman point, Andheri East and Powai was where most of my clients were and few of my friends had the same areas as well. We would meet up for lunch at odd hours as there was no lunch break! I remember going to Only Parathas and hogging on different parathas paneer, gobi, aloo etc etc. There was another small joint in Hiranandani Food Court, Powai which served amazing veggie parathas as well. I always thought parathas were a tough nut to crack as you need to fill the dough and roll it out into a perfect round shape without the filling oozing out! I finally cracked this tough nut and I am so proud of it! ;)

So here goes my first paratha recipe:


For the dough:
Wheat flour 2 cups
Salt as per taste
1 tsp Kasuri Methi
1tsp Oil
Water as required

For the stuffing:
1 Gobi/Cabbage grated
1-2 Green chillies thinly chopped
1 tsp Jeera /Cumin seeds
1 tbspn Ginger-Garlic Paste
1/2 tsp Dried Mango powder/Amchoor powder
1/2 tsp Coriander powder
1/2 tsp Garam masala
handful cilantro leaves chopped
Oil to fry paratha

Take a bowl and make the dough by adding flour, kasuri methi, salt, oil and water slowly while mixing and kneading the dough. Form the dough just like roti dough which needs to be pliable. Keep the dough covered with a cloth or plastic wrap while we make the cabbage stuffing.

Now for the stuffing take a kadai, heat oil. Add the cumin seeds when they crackle add the ginger-garlic paste, green chilly and fry. Now add the amchoor, coriander powder and garam masala and and mix well.
Then add the grated cabbage mix well and fry till the cabbage is dry. Add salt to taste and mix.
Garnish with cilantro leaves. Take off the gas and let the mixture cool down.

Make small balls of the dough. Roll the dough into a puri/small round shape now add 1 tbspn of the cabbage filling in the middle. Gather the dough from all sides and seal it.
Now flatten the dough with your fingers. Start by rolling out the dough into a flat round roti with a rolling pin.
Keep dusting with dry flour while rolling if the paratha gets too sticky. Be gentle so that the stuffing doesn't pop out.
Heat a pan/tawa. Add little oil and fry the paratha flip and fry on the other side.
Serve with pickle and yogurt.

Note:
Instead of adding the kasuri methi in the dough you can add it in the cabbage stuffing while cooking.
You can also add onions to this stuffing after adding the cummin seeds and fry.
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