Purple Cabbage Parathas {flatbreads}

 

 

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I love buying cabbage, both purple and green, to add to salads and tacos. You’ll probably find some sort of half-cabbage head, in my refrigerator,  tightly wrapped in clear plastic because it keeps forever. It always comes through in a jam when I forget to pick up salad greens or purples! They are my back up veggies in the fridge. Today, I decided to use up the purple cabbage I have been saving in the refrigerator to add in my salad. It has been a rather cold week and I am in no mood to eat cold salad. So decided to use it up to make some ‘garam-garam’ parathas. The best way for me to chop cabbage is to mince it food processor. After all the cabbage was finely chopped, I realized I was out of cilantro. I had some kale (another hardy multi-purpose nutrition powerhouse)  on hand, which I thought would make a good substitute to add some greens. So chopped kale leaves, ginger and green chilies and made a brand new kind of Parathas… Yum! I love starting with simple ingredients and turning them into hearty, filling and super healthy dish. Did you know that Anthocyanin rich purple cabbage (beneficial for the nervous system and fighting free radicals)  has 10 times more vitamin A and twice as much iron as green cabbage?

Step by step recipe:

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Mince cabbage, kale, ginger and green chilies in the food processor. Add sesame seeds, carrot seeds, turmeric and salt to whole wheat flour.

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Mix all the ingredients well, there will be lot of moisture from all the vegetables.

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Add little water to make soft pliable dough. Add some oil and knead the dough well.

IMG_8902Make balls out of the dough. Roll each ball using some dry wheat flour into thin 8-10 inch paratha.

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Heat a griddle on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both the sides after paratha is almost cooked on both sides.

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Serve with a blob of spicy lemon pickle, yogurt or peanut yogurt chutney!

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Recipe:

Prep time: 30 mins  Cooking time:15 mins    Total time: 45 mins

Ingredients:

2 cup minced purple cabbage
1/2 cup minced kale
1 jalapeno minced
1/2 inch ginger minced
1/8 tsp turmeric powder
1 tsp sesame seeds
1 tsp carom seeds
2 cups whole wheat flour
1/2 cup whole wheat flour for rolling parathas
salt to taste
1 tbsp cooking oil
2 tbsp ghee
1/2 cup whole wheat flour for rolling parathas

Directions:

  1. Mix all the minced vegetables. Add 2 cups of whole wheat flour, carom seeds, sesame seeds, turmeric powder and salt. Mix well. Add little water to make soft pliable dough. Add some oil and knead the dough well. Let the dough rest for 10 mins.
  2. Make balls out of the dough. Roll each ball using some dry wheat flour into thin 8-10 inch paratha.
  3. Heat griddle/pan on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both the sides after paratha is almost cooked on both sides.
    Serve hot with a blob of spicy lemon pickle, yogurt or peanut yogurt chutney!

Enjoy!

 

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