Spinach Cabbage Paratha | Gobhi Palak ke parathe

Parathas are pan fried flat breads. Parathas are usually stuffed with boiled or sauteed vegetables and are eaten with plain yogurt, pickle or a dal (cooked lentils). Here are some of the paratha recipes.

Aloo Paratha
Mixed vegetable paratha
Broccoli Paratha
Rice Dumpling Paratha

My son's latest craze are the parathas. He wants paratha every other day. He says he likes dosas only in summer & when it is fall, it is paratha time for him.To make my son happy, I try to give him paratha atleast once a week. I do not like to stuff the parathas every other day, hence I add the vegetables to the dough itself & make parathas. Cabbage & spinach is one such. It is very easy to make & is quite healthy.

Preparation Time: 20-25 mins
Cooking Time: 20 mins
Serves: 3-4 (makes about 8-9 parathas)

Ingredients:
For the dough:
Whole wheat flour | atta | godhi hittu: 2 cups
Finely shredded cabbage: 1 cup
Finely chopped spinach: 1/2 cup, tightly packed
Carom seeds | Ajwain | Om kalu: 1/2 tsp
Salt: As needed
Oil: 1 tsp
Turmeric powder: a pinch
Red chilli powder: 1/2 tsp
Lemon juice: 1 tsp, optional
Water: As needed

Other ingredients:
whole wheat flour : For rolling the parathas
Oil: For pan frying the parathas

Method:
Mix all the ingredients mentioned for the dough(except water) in a bowl. Mix it well & leave it aside for 10 mins (Do not add any water yet!). Cabbage would have oozed out some water.
Slowly add couple of tbsps of water at a time & make a stiff dough. Don't get tempted to add more water. Remember the cabbage will ooze out water.
Let the dough rest for 5-10 mins.

Make lemon sized balls out of the dough.
Roll these balls using a rolling pin. You could make them thin or keep it thick. I generally make my parathas thin & hence roll it thin.

Meantime, heat the griddle on a med-high heat.
Finish rolling all the dough balls.
When the griddle is hot, place the rolled paratha on the griddle. Add few drops of oil to the sides & onto the center of the paratha. Pan fry it until golden brown spots appear.

Flip it & cook it on the other side too. Remember to add few drops of oil on the flipped side too.
Remove the cooked paratha from the griddle. Repeat until all the parathas are pan fried.
Serve these parathas hot with a dal or yogurt or a pickle.

Notes:
I am repeating again. Cabbage will ooze out water & hence be extra careful while adding the water to make the dough.
DO NOT REST THE DOUGH FOR A LONG TIME. The dough will become sticky.
Pan fried parathas remain soft for a long time. Hence, you could roll, cook & then store them for the rest of the day.
You could store the cooked paratha in the refrigerator for a couple of days.
Parathas need more oil to cook. Hence, don't be very stingy in adding oil. You could replace oil with butter or ghee (clarified butter).