Cabbage Paratha/Rotti

As promised, here is my next entry - Cabbage Paratha(or in my case Cabbage rotti). 

My daughter doesn’t like cabbage. But she liked this paratha without even realizing that there is cabbage in it! That’s a testimony in itself :)

Just like Avocado Parathas, the procedure for this paratha is also to mix everything and make, rather than stuff and make(which can get quite tedious, IMO). 

Because there is cabbage involved, the dough gets extremely soggy. So there is no need for any additional water. As an extra precaution, do not leave the batter to set after mixing for a long time. 

For me, despite taking all the precautions, the dough still turned out to be soggy! Then finally I ended up making them like rottis(procedure given below), instead of rolling them like parathas.

The taste was great! Procedure, fairly easy. 

Here’s how to make it - 

Avocado Parathas

I’m realizing that that the distribution of items in my recipe list is very uneven. Like I have more number of curries, but I have hardly any roti/parathas or appetizers.. So in the coming entries I’m going to keep that in mind and try to even them out as much as possible. 

Also, I tried back to back parathas recently and I was very happy with the results. The first one was Avocado Paratha from Lalitha’s blog and the second one was Cabbage Paratha, which will be my next entry. 

My daughter likes chapathis and parathas a lot. Parathas are every mother’s best weapon to sneak in vegetables!

Taste wise, avocado parathas don’t taste of avocados, it’s pretty much the taste of the masala in them. But texture wise, the parathas come out unbelievably soft. The color was also some exotic green.. 

It’s a great dish to prepare for guests. 

Lalitha adds sautéed onions, which she says enhances the flavor and makes it easy for rolling. So I did the same. 

 
One more tip from Lalitha - 
You can add sesame seeds or ajwain for additional taste.