PATTA GOBI KA PARATHA |CABBAGE (kobi) PARATHA -THEPLA

A favorite gujarati snack bread. Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other  ingredients like methi and doodhi to this recipe, to add more variety to your menu.

Visit a gujarati house, you will find theplas. You can eat it just without any accompaniment, giving you the satisfaction that you have actually had something substantial to eat.Serve it for breakfast, in a lunch box or to children as a snack or even as a light dinner

Today I have given a twist to methi thepla by adding cabbage to make cabbage  theplas / cabbage paratha .Normally i rarely buy  cabbage ( kobi/ patta gobhi) as I am not fan personally especially the sabji .

Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer. It's also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff -- the fewest calories and least fat of any vegetable. Two types of cabbage, savoy and bok choy, provide beta-carotene -- an antioxidant that battles cancer and heart disease. For those who don't eat dairy products, bok choy is an important source of calcium, which may help prevent osteoporosis and aid in controlling blood pressure.

Ingredients:-

1 cup Wheat Flour (gavacha peeth)

1 tbsp besan (chickpea flour)

2 crushed Green Chillies

1 tsp Red Chilli Powder

1/2 tsp Haldi (turmeric)

1 tbsp Ginger & Garlic paste

1 tsp Ajwain (carom seeds) / 1 tsp jeera (cumin seeds)

 1 pinch Hing

1 cup grated  cabbage ( kobi/ patta gobhi)

1 tsp Coriander powder

1 tsp Cumin Seeds powder

1 tsp sugar

1/4 cup dahi (curd)

Salt to taste

Oil as needed

 

Method :

1.Wash cabbage & grate it on a grater and keep it in a separate bowl. Retain squeezed out water to knead the flour.Crush the green chillies in a mixie.

2.Add grated cabbage in a bowl & add salt ,red chilli ,cumin coriander powder,turmeric ,sugar,ginger garlic paste,crushed chiilies & keep aside for  10 minutes.

3.Mix wheat flour, ajwain / cumin seeds  & besan in a flat  bowl.

4.Mix the cabbage kept aside in step 2 along with besan & wheat flour.

5. Add 1 tsp oil and knead it.  Add little water only if required.Let it stay for 15 minutes.

6.Then make even size small balls of the dough.


7.Roll them separately with a rolling pin into a round shape.

8.Heat the griddle and roast each of the rolled out theplas one by one.

9.First roast one side,turn it upside down.

10.Then put 1/2 tsp oil on the turned side and again it upside down.

11.Repeat the same with the other side.

12.When evenly roasted remove it from griddle.


13.Repeat this for all the balls.

14.Serve them hot with butter or  mango pickle /garlic-chutney /pudina chutney or curd.

SQUARE SHAPED CABBAGE PARATHA : 

Below are steps to make square shaped cabbage paratha.

 

Alternative Additions

Instead of  cabbage add ½ cup methi leaves to make methi theplas. This has to be cooked on medium heat.

Serving Suggestions

Serve it as a snack with tea or coffee.

Serve for breakfast some pickle

Last but not the least, serve it with a sabzi of your choice