Cuisine: North India
Ingredients:
Cabbage (thinly sliced) - 350gm
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Green chilies (chopped) - 4
Ginger garlic paste - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Coriander seed powder - 1/4 teaspoon
Whole wheat flour - 4 cups
Salt - as required
Coconut oil - 3 tablespoons + 1 tablespoon + for frying
Water - 1.5 cups + 1 tablespoon
Method:
Take a mixing bowl and add whole wheat flour into it. Add 1/2 teaspoon of salt, 3 tablespoons of coconut oil and water into it. Knead into a soft dough. Grease the dough with a teaspoon of coconut oil and cover the bowl with a lid. Heat 1 tablespoon of coconut oil in a kadai. Add mustard seeds and cumin seeds. As they start spluttering, add sliced cabbage and green chilies. Cook until the cabbage is a little soft. Don’t let it over-cook. Add ginger garlic paste and fry until the raw smell goes away. Then add salt, turmeric powder, garam masala powder, cumin powder and coriander seed powder. Mix well and turn off the stove. Take the kneaded dough and make it into 8 equal balls. Take a ball and dust it with dry wheat flour. Roll it into a 3 inch diameter roti. Place 1 tablespoon of cabbage stuff in the middle of the roti. Take the ends of the roti and press them together to form a bundle. Dust dome flour and roll it into a paratha. It should be slightly thick. Heat a tawa and place the prepared paratha on it. Fry on both sides until few golden brown spots appear. Then drizzle a teaspoon of coconut oil on both sides and fry for some time. Serve hot.
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