Tuesday, May 29, 2012

Cabbage Paratha

Time 20 Min
For making dough
Wheat flour  1 cup
Water 1/2 cup
Salt to taste
Carom seeds / Ajwain 1/2 tsp
Sesame seeds 1/2 tsp
Oil 1tbsp
For stuffing
Finely shredded cabbage 1cup
Finely chopped onion 1/4 cup optional
Coriander 1 tsp
Turmeric powder 1/4 tsp optional
Red chili powder 1/2 tsp
Cumin Coriander powder 1/4 tsp
Chaat masala 1/4 tsp
Oil 1 -2 tsp
Salt to taste

Iron Tava
Butter 3-4 tsp

Dough preparation
In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.
Stuffing preparation
Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.
Actual method
Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 
Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Serve hot with curd, tomato or chili garlic sauce.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...