How to Make Cabbage Peas Stuffed Paratha | पत्ता गोभी का पराठा | Patta Gobi Ka Paratha

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Cabbage Peas Stuffed Paratha | Patta Gobi Matar Ka Paratha | Band Gobi Paratha | How to Make Gobi Paratha | Punjabi Gobhi Paratha | Cabbage Peas Flatbread |

PRINT full recipe here:
http://www.mygingergarlickitchen.com/cabbage-peas-stuffed-paratha-patta-gobi-ka-paratha

Serves: 8

Ingredients for stuffing:

Oil – 2 tbsp
Cumin seeds – 1 1/2 tsp
Pinch of asafetida
Garlic, crushed – 1 tbsp
Ginger, crushed – 1/2 tbsp
Green peas – 1/2 cup
Cabbage, shredded – 2 cup
Turmeric powder – ½ tsp
Salt to taste
Chili, finely chopped – 1
Chili powder – 1 tsp
Dried mango powder – 2 tsp

Ingredients for dough:
Whole wheat flour – 2 cup
oil – 1 tsp
A pinch of salt
Water

For Paratha:
some extra wheat flour for rolling
butter or oil for roasting

Instructions For Stuffing:

Heat oil in a pan. Add cumin seeds and asafetida. Let them splutter.
Add crushed garlic and saute for 1 minute.
Add crushed ginger and saute for 1 more minute.
Now add green peas, shredded cabbage and sauté for 2 minutes.
Now add salt , turmeric and sauté for 5-6 minutes or the cabbage is cooked.
Add dried mango powder, garam masala powder, red chili powder and mix well.
Cook for 2-3 minutes or till the spices are incorporated well.
Remove from heat and let it cool completely.

Instructions For Dough:

Add wheat flour, oil, salt and mix well. Now, add enough water to make a soft dough.
Knead well to make a smooth dough.
Apply little oil to the dough and cover with a muslin cloth and set aside for 30 minutes.
Divide the dough into 8 equal sized balls and keep aside.

Instructions For Paratha:

Spread some flour and roll out one dough ball into a circle of 4″ diameter.
Place 2-3 tbsp mixture in the center of the dough circle.
Bring together all the sides in the center and seal tightly.
Press lightly to seal the edges well.
Roll out again into a circle of 6″ diameter with the help of some flour.
Heat a pan. Roast rolled circles from both sides.
Apply a little oil on both sides. Roast until golden brown from both sides.
Repeat with the remaining dough and filling to make more parathas.
Serve hot with your favorite pickle and raita.

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