AuthorChandniNot your gobi paratha, but this patta gobi and carrot paratha is just as yummy.
Cabbage carrot parathas? Really?
As far as parathas go, we’re all familiar with the usual suspects: aloo, mooli, dal, paneer, gobi, methi, onion, etc. Most of these are stuffed parathas, and while I love making stuffed parathas (I find it really therapeutic), I choose to make them over the weekend when I have more time on hand. For weeknights, I like parathas that need to be rolled out only once. But how many times can you make methi parathas, right?
Ma started making these cabbage carrot parathas to finish off the last bit of cabbage she had in the fridge. I thought about them when I found some cabbage leftover on fridge cleaning day that I'd completely forgotten about after I made a batch of my Fraud Coleslaw and some noodles.
The quantities I’ve mentioned here should give you 8-10 parathas. Should you have any dough leftover, I’d highly recommend rolling out the parathas, lightly roasting them on both sides for a few seconds, and storing that in the fridge. If you store the dough directly, it tends to get watery over time as the veggies release water, and becomes difficult to work with.
Cabbage Carrot Parathas Recipe Card
To make the dough for Cabbage Carrot Parathas, start with 2 cups of wheat flour in a mixing bowl. Make a well in the centre, and add 1 cup grated carrots, 1 cup grated cabbage, 2 chopped green chillies, and a handful of chopped coriander leaves. Also add 1 tsp jeera, ½ tsp haldi, 1 tsp red chilli powder, and drizzle about 2 tbsp oil in the mixture.
Combine the ingredients well and start by mixing the dough without adding any water since the cabbage and carrot will let out water of its own. Add water a little at a time and knead into a soft dough. Grease the dough with the remaining 1 tbsp oil, cover, and let it rest for at least 20 minutes.
Divide the dough into balls. You should get 8-10 parathas from this quantity. Roll slightly thick and score one side in a criss-cross diamond pattern. This will ensure the parathas cook through. Roast on medium-high heat, greasing each side with a little ghee or oil. Serve cabbage carrot parathas hot with boondi raitha, pickle, and papad.
Ingredients
Directions
To make the dough for Cabbage Carrot Parathas, start with 2 cups of wheat flour in a mixing bowl. Make a well in the centre, and add 1 cup grated carrots, 1 cup grated cabbage, 2 chopped green chillies, and a handful of chopped coriander leaves. Also add 1 tsp jeera, ½ tsp haldi, 1 tsp red chilli powder, and drizzle about 2 tbsp oil in the mixture.
Combine the ingredients well and start by mixing the dough without adding any water since the cabbage and carrot will let out water of its own. Add water a little at a time and knead into a soft dough. Grease the dough with the remaining 1 tbsp oil, cover, and let it rest for at least 20 minutes.
Divide the dough into balls. You should get 8-10 parathas from this quantity. Roll slightly thick and score one side in a criss-cross diamond pattern. This will ensure the parathas cook through. Roast on medium-high heat, greasing each side with a little ghee or oil. Serve cabbage carrot parathas hot with boondi raitha, pickle, and papad.