Cabbage & Lentil Paratha

Thanks for giving it a try and sharing your thoughts, Aileen! Parathas can be an acquired taste, especially with spices like asafoetida and the earthy flavour of whole wheat flour. We're glad you still found it a fun experience to explore something new 😊

Hi Aileen! One third of a medium cabbage usually weights around 300 grams. We've found it's okay if there's a little more or less in this recipe though. Hope this helps :)

Hey Lea, we haven't tested it out but parathas typically freeze well! Once cooked, let them cool completely, then stack them with parchment paper in between each paratha to prevent sticking. Place them in an airtight container, and they should keep well for up to 3 months. Just reheat them in a pan or microwave when ready to enjoy 😊

I actually tried and it worked perfectly well! They turn out especially nice when you put them in the toaster😊

Hey there, Stacy! The paratha dough should be smooth and pliable rather than overly dry or sticky. In case you used cup measurements, it can help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will help avoid too much flour being added which can dry out dough. The protein content in flour can vary from country to country and will also affect the dough texture. You did well to add the extra water! Hope this helps for now 🤗

Hey Claire, thanks for taking the time to share this! In case it helps, one head of green cabbage for us is around 900 grams. To prevent bursting while rolling parathas, it can help to roll the dough a little less thin so it's more sturdy, and gently seal the edges to secure the filling, such as by pinching or even using a bit of water to help "glue" the seams. We hope this helps for now 😊

Oh we're so thrilled to hear, Leo, thank you! 🥰