Tiffin Varieties‎ > ‎

Cabbage Paratha

Ingredients:
Shredded Cabbage – 2 cups (1/8 of a whole cabbage approx.)
Whole wheat flour (Atta) – 2 cups
Salt – 2 flat teaspoons
Sambar powder - 1 teaspoon
Garam masala powder – ½ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Curry leaves - 10 to 15 (finely chopped)
Cumin seeds - 1 teaspoon
Carom seeds (Omam/Ajwain) – 1 teaspoon
Water - between ½ & ¾ cup approx
Oil - 13 teaspoons

Makes: 12 Parathas

Method:

  1. Cut cabbage into fairly big pieces, using a food processor or mixer grinder shred finely.
  2. That would yield 2 cups of chopped cabbage approximately.
  3. In a large bowl combine whole wheat flour, shredded cabbage, salt, sambar powder, garam masala powder, salt chopped corriander and curry leaves, carom seeds and cumin seeds.
  4. Combine well and keep closed for about 30 minutes.
  5. Add water little by little to form a smooth dough.
  6. Add a teaspoon of oil and coat the dough, rest for 15 mins.
  7. Make 12 equal sized balls and rest again for 5 to 10 mins.
  8. Roll out a little thicker than normal chapattis.
  9. Toast in a flat pan with 1 teaspoon of oil for each paratha.
  10. Serve hot with raitha/pickle.



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