Ingredients
- 1 cup + 1/2 cup Wheat Flour
- 3/4 cup grated or shredded Cabbage
- 1 Green Chilli, finely chopped
- 3 cloves Garlic, crushed
- 1/2 teaspoon grated Ginger
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Cumin-Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 23 teaspoons Oil + for shallow frying
- Salt to taste
- Water
- Take 1-cup wheat flour, cabbage, green chilli, garlic, ginger, red chilli powder, cumin-coriander powder, turmeric powder, 2-teaspoons oil and salt in a large bowl and mix them all properly.
- Add water as needed in small quantities and bind a little stiff yet soft dough. Since grated cabbage releases water, less water is required to bind the dough compared with normal plain paratha dough.
- Cover the dough with muslin cloth and set aside for 15 minutes to settle. After 15 minutes, drizzle 1-teaspoon oil over its surface and knead again for a minute. Divide it into 7-equal portions, give them a round ball shape and press between your palms to give a shape of round pattie.
- Take 1/2 cup wheat flour in a plate for dusting. Coat one pattie with dry wheat flour and place on a wooden board (rolling board).
- Roll it out using rolling pin into a circle with approx 6-7 inch diameter. If required, dust flour while rolling to prevent it from sticking.
- Heat tava over medium flame. Place rolled paratha over it.
- When tiny bubbles start to appear on top, flip it and spread 1/4 teaspoon oil over its top surface and drizzle 1/4 teaspoon oil around its edges. Press a little using spatula and cook for 30-40 seconds.
- Flip again, spread 1/4 teaspoon oil over surface and drizzle 1/4 teaspoon oil around its edge. Press a little using spatula and cook for 30-40 seconds. Flip and cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls (from step-4 to step-8).
- Cabbage paratha is ready. Transfer it to serving plate and serve with tomato raita and coriander chutney.
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