Stuffed Cabbage-Potato Paratha
Last weekend we spent the whole day in the backyard, planting, cleaning, weeding. And result was empty fridge with half head of red cabbage, few potatoes, chilies and cilantro. That was it. I really did not have energy to go for going grocery shopping. I wanted to make these cutlets. It is one delicious recipe of cutlets. I have made it various times in the past. But today I needed something filling for dinner. So I decided to make stuffing using similar combination for stuffed paratha. The result was amazing. It was one healthy and satisfying meal. And most importantly, everything was done in 30 minutes!!! Its a keeper recipe.
1/2 Head of Red Cabbage (about 3 cups shredded)
1 Large Potato
2 Green Chilies (or per taste)
Salt per taste
2 cups Wheat Flour
2 tsp Red Chili Powder
1/4 cup Chopped Cilantro
1/2 tsp Turmeric
Salt per taste
1 tbsp cumin Seeds
2 tbsp Sesame Seeds
1 tbsp Oil
Water as needed
Mix everything except water. Knead together using little water at a time. Dough should be like chapati dough.
Set it aside for at least 15-20 minutes.
Microwave potato and peel. Mash it and keep aside.
Remove the core of the cabbage and chop it into big pieces. Add these pieces in a food processor. Add green chilies and salt. Pulse it to shred. Set it aside for at least 15 minutes. Squeeze shredded cabbage to remove as much water as you can. This water can be used for soups or rice.
Now add mashed potato to the cabbage and mix well. Stuffing is ready.
Making Paratha -
Heat tava on medium heat. Make about 8-9 golf ball sized balls of the stuffing. Make 8-9 balls of dough. Using bit of flour, make a cup out of dough. Put the stuffing in that cup and close it slowly sealing the stuffing. Lightly roll the paratha lightly flouring it if needed. Make the paratha as think as you prefer. Make sure the stuffing doesn't come out while you are rolling. Transfer it to hot tava and cook both the sides properly. Use little oil to roast the paratha if you wish.
Serve warm with either with chutney, koshimbeer or pickle.