Tuesday, November 20, 2012

Spicy Cabbage / Patta Kobi Paratha

Time 20 Min
For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup
Chopped onion 1 medium sizee
Chaat masala 1/4 tsp
Garam masala 1/4 tsp
Red chili powder 1/2 tsp
Chopped coriander 2 tbsp
Mustard seeds 1/4 tsp 
Oil 2 tsp

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp

Heat oil in kadai, then add mustard seeds. Then add onion. After it turns golden in colour then add cabbage, red chili powder, garam masala, chaat masala and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min till all water from cabbage get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame. Keep it aside.
In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Serve hot with curd, tomato or chili garlic sauce.

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