Momo Parathas recipe is an unique way of preparing parathas with mainly cabbage & onion stuffing. You can make these Parathas for a healthy breakfast , lunch or dinner. You can relished those with Schezwan chutney.
I am a huge fan of Paratha and have made different types of parathas on a regular basis almost with all veggies. Mainly I have cooked it for dinner or for my husband’s lunch box.
This time I am sharing a different flavor of Paratha which has been never heard of by most of you. Especially those who hate parathas but love Momos.
Preparation Time: 15 mins
Rest time: 15 mins
Cook Time: 20 mins
Serve: 5 Parathas
Type: Flat Bread
For Dough: (Rest time for Dough: 15 mins)
- 1/2 cup wheat flour
- 1/2 cup all purpose flour (Maida)
- 1 tsp Carom seeds
- 1 tbsp oil
- Salt to taste
- Water as required
- 1 cup Cabbage- grated
- 1 Onion-grated
- 1 Capsicum-grated (Optional)
- 1 Green chilli-finely chopped
- 1 tbsp Ginger- Garlic crushed
- 1 tsp Black Pepper Powder
For Appling & Sprinkling Purpose:
- 1 tsp Red chilli powder
- Salt to taste
- Clarified butter ( Ghee) as required
Method of Preparation:
Making dough for Parathas:
- Mix together wheat flour, all purpose flour, carom seeds, salt, oil in a wide mixing bowl.
- Add water as required & make stiff non sticky dough.
- Knead well to make the dough soft and pliable.
- Wrap it in a moist cloth or cover it in a container and set aside for 15 mins.
- You can also grease the dough with a few drops of oil and cover.
- Take a large mixing bowl.
- Add Cabbage, Onion, Capsicum, Green chilli, Ginner-garlic crushed and Black pepper powder. Mix it well.
- Don’t add salt in it, as cabbage releases water and it may spoil parathas.
How to make Parathas:
- Make balls of the dough and roll it into Chapati form. (Flattened Bread)
- Apply some ghee on Chapati / Roti. Sprinkle a bit of wheat flour, salt- red chilli powder on it.
- Then spread the mixture on Chapati/ Roti in triangular shape and again sprinkle some salt- red chilli powder on it.
- Now wrap it like a triangular shape and again sprinkle a bit of flour & begin to roll slightly to a triangle Paratha. (Or as shown in below video) You can make 2-3 parathas at a time.
- Heat a griddle until hot on a medium high flame.
- Transfer Paratha to the griddle. Cook it until you begin to see bubbles and then flip it.
- Fry on a medium high flame on the other side as well pressing down with a spatula.
- Pressing down helps the parathas to puff up and get cooked through.
- Flip the parathas to and fro. Cook until brown spots appear on both the sides.
- Drizzle ghee on both sides.
- Serve Paratha with Schezwan chutney.
- If the dough turns sticky, sprinkle some flour and knead it.
- If the dough turns hard or too stiff, then moisten your fingers and knead the Parathas dough.
- Squeeze out water from grated cabbage, onion and capsicum, it may spoil the parathas stuffing as they contains high amount of moisture in them.
Eat Healthy, Stay Healthy!!
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