Sunday, December 15, 2013
Cabbage Paratha/ Patta Gobi Parantha/ Cabbage Tortillas
Parantha's are easy way to get vegetables into kids diet. Though my kids love cabbage subzi, they love the paranthas even more. I do these parantha's in a different way than doing filling of the paratha and then rolling out. I mix them all up which makes the rolling easier. Also I quick stir fry the vegetables, so they are cooked right along with the parantha.
Prep Time: 20 min | Cooking Time: 30 min | Serves: 4 to 6
Cabbage (Shredded) - 2 Cups
Onion - Small finely chopped
Red Chili Powder - 1 tsp.
Ajwain - 1/2 tsp
Sauf/ Fennel seeds - 1/2 tsp.
Green Chili - 2 finely chopped
Grated Ginger - 1 tsp.
Salt - 1 tsp.
Oil - 1 tbsp.
Whole Wheat Flour/ Multi-grain Flour - 3 Cups
Coriander Leaves (optional) - 1 tbsp chopped fine
Method of Preparation:
~ In a small pan heat oil, add fennel seeds, ajwain and green chilies. Once a nice aroma comes, add in onion, ginger, cabbage and red chili powder. Saute for 5 minutes. Add salt and remove from heat. Let this cool for 5 minutes.
~ Place flour in a wide mouthed pan, add in the cabbage mixture, coriander leaves and knead the dough. Add water as required to make dough consistency. Cover with a moist towel and let it sit for few minutes.
~ Now heat a frying pan. Make small lemon size ball of the dough mixture, dust the rolling surface with flour, roll the dough ball out using a rolling pin make round tortillas/ paranthas. Gently transfer this to the frying pan.
~ Fry one side for half a minute, flip over and let it cook all the way for a minute. Now apply little oil on top and flip over to finish cooking on first side. Remove and serve it hot with yogurt and pickle.