Cabbage Paratha

Cabbage Paratha

 

Serving - 4

 

INGREDIENTS

 

Cabbage - 500 grams

Oil - 20 milliliters

Carom  - 1/2 teaspoon

Cumin  - 1/2 teaspoon

Ginger - 1 teaspoon

Green chili - 1 teaspoon

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Red chili - 1/4 teaspoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Dry mango powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander - 1 tablespoon

Wheat flour - 250 grams

Oil - 1 tablespoon

Salt - 1/4 teaspoon

Water - 130 milliliters

Desi ghee - for brushing

Cumin seeds - 1 tablespoon

 

( For tempering curd)

Curd - 200 grams

Salt - 1/4 teaspoon

Black salt - 1/4 teaspoon

Black pepper powder - 1/4 teaspoon

Prepared cumin  - 1/2 teaspoon

 

 

 

PREPARATION

  1. Take 500 grams cabbage and chop it in a chopper. Keep aside.
  2. Heat 20 milliliters oil in a pan, add 1/2 teaspoon carom, 1/2 teaspoon cumin stir well then add,  1 teaspoon ginger , 1 teaspoon green chili. Mix well.
  3. Now, add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder mix once, then add chopped cabbage.
  4. Cover and cook for 10- 15 minutes.
  5. Remove the pan from heat and let the mixture cool.
  6. Take out the mixture in a bowl and add 1/2 teaspoon garam masala and 1 tablespoon coriander.
  7. Mix well and keep aside.
  8. In a bowl, add 250 grams wheat flour, 1 tablespoon oil, 1/4 teaspoon salt, mix once and 130 milliliters water.
  9. Mix and knead it to make a soft and smooth dough.
  10. Keep aside and rest the dough for 10-15 minutes.
  11. Take a small ball from dough and dust some flour over it, to avoid it from sticking.
  12. Flatten it with the help of rolling pin and shape it into a circle.
  13. Place the prepared  cabbage mixture in the centre. Seal the edges completely so that the stuffing does not come out.
  14. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
  15. Heat a griddle , place paratha on it and cook on moderate heat for 2-3 minutes. Turn it and brush it with ghee.
  16. Turn it and again brush the other side too. Cook on low heat until golden brown.
  17. Remove it from heat.
  18. In a heated pan dry roast 1 tablespoon cumin for 10-15 seconds.
  19. Crushed it in mortar with a pestle and keep aside.
  20. Now, in a bowl, add 300 grams curd, 1/4 teaspoon salt, 1/4 teaspoon black salt, 1/4 teaspoon black pepper powder and 1/2 teaspoon prepared cumin seeds, mix well.
  21. Serve hot paratha’s with curd.