Carrot Cabbage Paratha Recipe – Easy Indian Flatbread with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Carrot Cabbage Paratha Recipe – Easy Indian Flatbread with Sesame Oil

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting, and relatively easy Indian recipes to add to your rotation. And let me tell you, these Carrot Cabbage Parathas are it. I first made these when I was craving something flavorful and wholesome, and they’ve become a family favorite ever since. They’re perfect for a quick weeknight dinner or a festive brunch. Let’s get cooking!

Why You’ll Love This Recipe

These parathas are a delightful blend of textures and flavors. The slightly sweet and crunchy vegetables tucked inside a soft, flaky flatbread… honestly, what’s not to love? They’re also a fantastic way to sneak in some extra veggies, which is always a win! Plus, the subtle aroma of sesame oil takes everything to another level.

Ingredients

Here’s what you’ll need to make these yummy parathas:

• 1 cup Maida / All purpose flour (about 120g)
• To taste Salt
• As needed Hot water (approximately ¾ cup / 180ml)
• 1 tsp Gingely/Sesame Oil
• 1 cup Grated carrot (about 100g)
• 1 cup Grated cabbage (about 85g)
• ¾ cup Grated Onion (about 120g)
• ½ cup Boiled n Mashed potato (about 100g)
• 2-3 Green chilly, finely chopped
• 4 Garlic flakes, minced
• 1 inch Ginger, grated
• ¼ tsp Ajinomoto (optional)
• ½ tsp White pepper powder
• ¼ tsp Soya sauce
• 1 tbsp Oil

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Maida (All-Purpose Flour) – Types and Uses

Maida is the star of the show when it comes to parathas, giving them that lovely soft texture. You can find it easily in most Indian grocery stores. While atta (whole wheat flour) can be used, maida creates a more pliable and flaky paratha.

Gingely/Sesame Oil – Regional Variations & Health Benefits

Gingely oil, or sesame oil, is a game-changer here. It adds a unique nutty flavor that’s common in South Indian cuisine. It’s also believed to have several health benefits! If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Ajinomoto – Understanding its Use in Indian Cooking

Ajinomoto is a flavor enhancer that’s often used in Indian street food. It adds a subtle umami flavor. It’s totally optional – feel free to leave it out if you prefer!

White Pepper Powder – A Unique Spice Profile

White pepper has a more subtle heat and a slightly earthy flavor compared to black pepper. It adds a lovely warmth to the stuffing without being overpowering.

Vegetable Choices – Exploring Alternatives to Carrot & Cabbage

Don’t be afraid to experiment! You can easily swap out the carrot and cabbage for other veggies like radish, beetroot, or even cauliflower. Just make sure they’re grated finely.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the maida and salt. Gradually add hot water, mixing with your hands until a soft, pliable dough forms. Knead in the sesame oil. Cover and let the dough rest for at least 15-20 minutes. This resting period is crucial for a soft paratha!
2. Prepare the Stuffing: While the dough rests, heat oil in a pan over medium heat. Sauté the ginger, garlic, and green chilies for about a minute until fragrant.
3. Sauté the Veggies: Add the grated onion and sauté until it turns translucent. Then, add the grated carrot and cabbage. Stir-fry on high heat for 3-4 minutes until the vegetables are slightly softened but still have a bit of crunch.
4. Season the Stuffing: Mix in the mashed potato, salt, ajinomoto (if using), white pepper powder, and soy sauce. Sprinkle a tablespoon of water, cover the pan, and cook for another 2 minutes. Remove from heat and let the stuffing cool completely.
5. Roll and Fill: Divide the dough into 5-6 equal balls. Roll each ball into a thin circle (about 6-7 inches in diameter).
6. Assemble the Parathas: Place 2-3 teaspoons of the stuffing in the center of each circle. Fold the edges of the dough towards the center, forming a square shape. Gently roll the square to seal it completely.
7. Cook the Parathas: Heat a tawa (flat griddle) over medium heat. Brush with a little oil. Cook each paratha for 2-3 minutes per side, until golden brown and slightly puffed up. Add a little more oil around the edges if needed.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Cool the stuffing completely: Warm stuffing will make the dough sticky and difficult to work with.
• Roll gently: Avoid applying too much pressure when rolling the parathas, as this can tear the dough.

Variations

• Vegan Adaptation: Simply omit the ajinomoto (or use a vegan alternative) and ensure your oil is plant-based.
• Gluten-Free Adaptation (Using Alternative Flours): You can try using a gluten-free flour blend, but the texture will be different. A mix of rice flour and potato starch works well.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chilies to your liking. For a milder flavor, remove the seeds from the chilies.
• Festival Adaptations (Holi, Lohri): These parathas are perfect for festive occasions! You can add a pinch of turmeric to the stuffing for a vibrant color during Holi.

Serving Suggestions

Serve these Carrot Cabbage Parathas hot, straight off the tawa! They pair beautifully with a side of raita (yogurt dip) or your favorite pickle. A simple dal (lentil soup) also makes a great accompaniment.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

What type of flour is best for making parathas?

Maida (all-purpose flour) is traditionally used for soft parathas, but you can experiment with atta (whole wheat flour) for a healthier option.

Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.

How do I prevent the parathas from becoming hard?

Resting the dough properly and not overcooking the parathas are key. Also, brushing with a little ghee (clarified butter) after cooking can help keep them soft.

What is the purpose of using hot water in the dough?

Hot water helps to develop the gluten in the maida, resulting in a softer and more pliable dough.

Can I use a different oil instead of sesame oil?

Yes, you can use vegetable oil or any other cooking oil you prefer, but the flavor won’t be quite the same.

Is Ajinomoto essential for this recipe?

No, it’s optional. It adds a subtle umami flavor, but you can easily leave it out if you prefer.

Enjoy making these delicious Carrot Cabbage Parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!