Tuesday, August 27, 2013

I made cabbage paratha for dinner and it is my husband's favorite. Of all stuffed parathas he likes cabbage parathas. Once making any type of Indian bread used to be a mission for me but now I really enjoy making them. I totally love to prepare stuffed parathas. These cabbage parathas taste good on their own. I had some beaten spiced curd and pickle as accompaniment. 


Here is the recipe..

Makes 4 parathas

Ingredients :



Ingredients :
Dough:
Wheat Flour - 1 1/2 cup
Salt to taste
Oil - 1 Teaspoon
Water as required
Ghee or oil as required

Stuffing:
Cabbage - 1 cup grated or chopped (I used purple cabbage)
Onion - 1/2 chopped
Salt as per taste
Turmeric Powder a pinch
Red Chilli Powder - 1/2 Teaspoon or to taste
Coriander Powder - 1/4 Teaspoon
Coriander leaves - 1 Tablespoon chopped
Any other spices of choice

Spiced Curd:
Yogurt - 1 cup
Salt to taste
Red Chilli Powder - 1/4 Teaspoon
Any other spice of choice

Method :
1. In a mixing bowl add sifted wheat flour and salt. 
2. Add water little by little and knead to a soft but stiff dough.
3. Knead well for about 5 minutes and keep it aside for 30 minutes.
4. In a bowl add the grated cabbage and add salt to it. Mix well and keep it aside for 15 minutes.
5. After 15 minutes gently squeeze the cabbage to release water and moisture. Discard the water. (The water can be used to knead the dough)
6. To this add chopped onion, turmeric powder, red chilli powder, coriander powder and coriander leaves and mix well. Add more salt if needed.
7. Divide the dough into 4 equal balls.
8. Divide the cabbage mixture into 4 equal portions. The cabbage mixture portion should be of the same size of the dough ball.
9. Roll the dough to a small disc by dusting some wheat flour making it thinner at the edges than at the centre.
10. Place the cabbage mixture in the centre of the disc and start gathering the edges to seal the cabbage mixture.




11. Ensure that there is no trapped air inside and flatten the dough.



12. Roll it to a disc by dusting wheat flour. Do not roll it too thin.




13. Heat a tawa and place the paratha on the hot tawa. 
14. When it is cooked with light brown spots flip it to the other side.
15. While the second side is cooking, apply ghee or oil on the first side and flip it again.
16. Apply oil or ghee and keep flipping till both the sides are well cooked.
17. Prepare the yogurt by adding some salt and chilli powder and beating the yogurt without any lumps. 



Enjoy cabbage paratha

Tagged: , , ,

0 comments:

Post a Comment