Patta Gobi Paratha | Bathua Ka Raita
Patta Gobi Paratha is a wholesome stuffed flatbread made with finely shredded cabbage mixed with spices, offering a crunchy and flavorful bite, perfect for breakfast or lunch. Paired with Bathua Ka Raita—a refreshing yogurt-based side dish made using seasonal bathua (chenopodium) leaves—this combination delivers both nutrition and taste, making it a balanced and comforting North Indian meal.
Ingredients
For Filling
- Oil (तेल) – 3 tbsp
- Heeng (हींग) – ½ tsp
- Cumin (जीरा) – 1 tsp
- Coriander seeds (धनिया) – 1 tbsp
- Ginger chopped (अदरक) – 2 tsp
- Green chilli chopped (हरी मिर्च) – 1 no
- Onion chop (प्याज़) – ⅓ cup
- Carrot grated (गाजर) – ⅓ cup
- Cabbage finely chop (पत्ता गोबी) – 4 cups
- Salt (नमक) – to taste
- Turmeric (हल्दी) – ½ tsp
- Chilli powder (मिर्ची पाउडर) – 1½ tsp
- Chaat masala (चाट मसाला) – 2 tsp
- Kasoori methi (कसूरी मेथी) – 1 tsp
For Dough
- Wheat Flour (आट्टा) – 2 cups
- Salt (नमक) – generous pinch
- Ajwain (अजवाइन) – ½ tsp
- Ghee (घी) – 1 tbsp
- Water (पानी)- as required
- Oil (तेल) – as required
For Bathua Raita
- Bathua or Spinach (बथुआ) – 1 small bunch
- Ghee (घी) – 1 tbsp
- Green chilli chopped (हरी मिर्च) – 1 no
- Garlic clove (लहसुन) – 1 no
- Curd (दही) – 1½ cups
- Salt (नमक) – to taste
- Spring onions chopped (हरा प्याज़) – handful
- Roasted cumin (भुना जीरा) – 1 tsp
Instructions
For Paratha
- For cabbage paratha, cut the cabbage into half then remove the stem, finely chop it. In a pan, add some oil, heeng, cumin, whole coriander, chopped ginger, chopped green chillies, chopped onions and grated carrot then toss it. Now, add cabbage and gently mix it.After 2 minutes, add turmeric, chilli powder, chaat masala and Kasoori Methi. Mix it well. Turn off the heat and let it cool down.
- For the dough, in a bowl, add atta, salt, some hand crushed ajwain, dash of oil and add water. Knead it well. Make some balls from the dough, and then stuff the filling in the dough ball after flattening it. Now, use a rolling pin and flatten the paratha. Cook it on a tawa from both sides. Apply some ghee or oil on the paratha. Serve it hot and enjoy with any sort of raita and pickle.
For Bathua Raita
- Blanch the bathua leaves in boiling water for 30 seconds and immediately strain and put bathua into chilled water to retain its colour. After it gets cool, squeeze it and then chop it.In a pan, add ghee, chopped bathua, chopped green chillies and chopped garlic. Toss it lightly. Add this bathua into curd and some salt,. Mix it well and bathua raita is ready. Enjoy!
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