Tuesday, September 30, 2014

Cabbage Carrot Parathas

I generally make parathas with Aloo,gobhi or paneer. But one day I was craving for parathas and I was left with a few carrots and a piece of cabbage in the fridge.even the potato tray was nearly empty.this leaves me with no choice but to experiment with cabbage and carrot parathas.there was also another constraint - no onion and no garlic as Navrathri is on and my mom will not touch it if I add some tithe dish.i was little worried whether there would be any cabbage odour but everything had evaporated from my mind when I tasted the heavenly parathas.so it is a must try recipe which is healthy too.

Preparation time:40 mins
Makes:10 parathas


Carrot-1 no
Jeera-1 tsp
Chilli powder-1 tsp(according to your spice tolerance)
Garam masala-1 tsp
Kasuri methi-1 1/2 tbsp
Turmeric powder-1 tsp
Salt -to taste
Oil-2 tsp

For outer covering:
Whole wheat flour-2 cups
Salt-to taste
Water - to knead 


1.In a large mixing bowl add the flour and reunited salt and add required water little by little and knead in to a soft pilable dough.Cover the bowl with a lid and keep it aside.

2.Chop the cabbage and carrot very finely.I used my vegetable chopper to do the job.if you don't have one you can also grate both the vegetables.

3.Heat a pan with 2 tsp of Poland add the jeera.after it splutters add the cabbage and carrot and sauté well.Add turmeric powder,chilli powder,salt and garam masala to it and mix well.Add the kasuri methi and sauté the mixture till the raw smell of all powders are gone.

4.Switch off the flame as our filling for the paratha is ready.
5.Take a small ball size dough and roll in to a small chappathi and place two spoonfuls of the cabbage carrot filling inside it and wrap it inside the dough .

6.Dust some flour on the wrapped filing dough and roll out in to parathas.It should be neither too thick nor too thin.If it sticks to the rolling plate dust some flour and roll it out

7.Heat a non-stick pan and add a tsp of oil and place the paratha on top of it.Once it gets cooked on the downside ,flip it and add another tsp of oil so that both the sides are evenly cooked golden brown.

8.Serve hot with a pickle or tomato thokku and curd.Optionally you can add a blob of butter on top of the parathas before serving.


*You can add ginger garlic paste before sauteing the vegetables for the filling.
*Chopped onion can also be added along with cabbage and carrot but it has to roasted till     transparent before adding cabbage and carrot.
*Roll out parathas evenly and lightly  otherwise the filling will come out when you roll out.
*Don't avoid kasuri methi as it adds a very nice flour to the paratha and it is healthy too.
*You can also add chopped coriander leaves to the filling.