This special paratha is made with wheat flour, grated cabbage, and a mix of common spices. Making the paratha is easy, but what makes it unique is the careful layering and tasty toppings. This paratha goes well with tadka raita or pickle, making it a yummy side dish. If you’re new to cooking or if you’re a bachelor, I’ll share an easy way to make perfect laccha paratha on your first try. Enjoy this healthy and tasty dish as a full meal or snack. Go ahead and give it a shot!
The key to making tasty cabbage laccha paratha at home are
- Firstly, I made paratha using only wheat flour to make it healthier and more digestible. However, for a more layered texture, you can add plain flour (maida) in a 1:1 ratio. Also, knead the dough for 3-4 minutes to make it slightly stretchy and smooth.
- Ensure you use fresh cabbage for the paratha. You can either finely chop the cabbage using a knife or use a food processor to achieve the desired consistency. I prefer using the pulse grinding function in a mixer jar for convenience. Additionally, in the stuffing, you can add different vegetables such as grated carrots, spinach, or spices of your choice to enhance their nutritional value and taste.
- In the paratha stuffing, I add some poha powder. Poha powder absorbs water from the cabbage and makes the stuffing dry. Alternatively, you can use roasted chana dal powder.
- Lastly, roast the paratha on medium flame and crush the roasted paratha to separate its layers. Cabbage laccha paratha tastes great when served hot.
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Recipe video
Cabbage laccha paratha recipe | cabbage laccha paratha | kobi na paratha
Ingredients
For paratha dough
- 2 cup wheat flour
- Salt to taste
- 1 tbsp oil
- ¾ cup water or as required
- Ghee for roasting and layering in paratha
For paratha stuffing
- 1 cup rough chopped cabbage
- 1 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 small size onion
- ¼ cup poha
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp amchur powder
- ½ tsp garam masala
- Coriander leaves
- Salt to taste
For tadka raita
- 1 cup curd
- ½ tsp roasted cumin powder
- Salt to taste
- ¼ tsp black salt
- ¼ tsp red chilli powder
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp ginger pieces
- 1 chopped green chilli
- Some curry leaves
Instructions
Making cabbage laccha paratha
- In a mixing bowl, add 2 cups of wheat flour, salt, and 1 tbsp of oil. Gradually add water and knead a soft dough.
- Add 1 tsp of oil and knead the dough for 2-3 minutes until it becomes slightly starchy and smooth.
- Cover the dough with a moist cloth and let it rest for 15 minutes.
- In a blender, add 1 cup of roughly chopped cabbage, 1 green chili, 1 inch of ginger, 4-5 garlic cloves, and 1 small onion. Pulse grind until everything is crushed. Transfer the mixture into the mixing bowl.
- In the same blender, add ¼ cup of poha and grind it into a fine powder. Set it aside.
- For the stuffing, add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp amchur powder, ½ tsp garam masala, ground poha powder, and some coriander leaves. Mix well, but do not add salt at this point. Set the stuffing aside.
- Divide the dough into two equal parts. Take one part and roll it into a larger-sized roti. Apply ghee on the rolled roti and fold it into a tight roll. Roll the log and stretch it. Cut the log into 1.5-inch pieces.
- Take one of the cut pieces, flatten it gently with the help of your palm, and roll it into a medium-sized puri. Repeat with another dough ball.
- Add salt to the stuffing and mix well. Place 2-3 tbsp of stuffing on a rolled puri, then place another rolled puri on top. Press the layers tightly together.
- Gently roll the stuffed paratha into a medium size. Roast the paratha on a hot tawa using ghee until both sides have golden brown spots.
- Once done, remove it from the tawa. Carefully crunch it slightly using your hands to separate the layers.
- Serve the cabbage laccha paratha with tadka raita.
Making tadka raita
- In a mixing bowl, add curd, roasted cumin powder, salt and black salt. mix well and make smooth curd.
- Now add red chilli powder into center of curd.
- Then in a tadka pan, add oil, cumin seeds, chopped ginger, chopped green chilli and curry leaves. Saute it.
- Add tempering into curd and mix well.
- Tadka raita is ready to serve with cabbage laccha paratha.
Notes
- Knead semi-soft dough for the paratha; avoid kneading tight dough.
- Knead the dough for 2-3 minutes until it becomes starchy and smooth. Allow it to rest for 15 minutes.
- Finely chop the cabbage using a pulse grinding method.
- Poha powder absorbs water from the cabbage, resulting in a dry stuffing.
- You can substitute 1-2 tbsp of roasted besan for poha powder.
- Use ghee or butter to form layers in the paratha; do not substitute it with oil.
- Gently roll the laccha paratha, avoiding any pressure during the rolling process.
- Roast the paratha on medium flame; avoid cooking it on high flame.
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