During
my school days, one of friends used to bring a unique and tasty cabbage
poriyal. Sometime back I had an idea of making this cabbage poriyal as a
stuffing for paratha. This came out very well and was appreciated by my family.
Give this recipe a shot and you will definitely like it.
Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 15 mins | Cooking Time: 25 mins | Yields:
8-10 parathas
Ingredients:
|
Cabbage
|
¼ kg
|
|
Onion
|
¼ kg
|
|
Tomato
|
2
|
|
Salt
|
To taste
|
|
Dry Powders:
|
|
|
Red Chilli Powder
|
½ tsp
|
|
Coriander Powder
|
1 tbsp
|
|
Garam Masala Powder
|
1 tsp
|
|
Turmeric Powder
|
½ tsp
|
|
To Temper:
|
|
|
Oil
|
1 tbsp
|
|
Mustard Seeds
|
½ tsp
|
|
To Garnish:
|
|
|
Chopped Coriander Leaves
|
1 tbsp
|
|
For Dough:
|
|
|
Wheat Flour
|
1 cup
|
|
Water
|
As required
|
|
Salt
|
As required
|
|
Oil
|
For making parathas
|
Procedure
for making dough:
I. In a
bowl, add the wheat flour and salt. Mix them well. Then add water little by
little and knead into a soft dough. Keep it aside.
Procedure for making stuff:
1. Wash
and Chop the cabbage into very thin and small pieces.
2.
Remove the skin of the onion and wash them well. Then chop them into very thin
and small pieces.
3. Wash
and Chop the tomato into small cubes.
4. Wash
and Chop the coriander into small pieces.
Cooking
Procedure:
5. Heat
the oil in a pan, add mustard seeds and wait for popping.
6. Then
add the onion (from 2) and sauté till they become translucent.
7. Now
add the tomatoes (from 3) and sauté till the tomatoes become mushy.
8. Then
add the cabbage (from 1) and mix them well and close the lid of the pan for 2
mins.
9. Then
remove the lid, add red chilli powder, coriander powder and salt. Mix them well
and cook till the raw smell goes off.
10. Now
sprinkle the water and close the lid and cook till the cabbage cook well.
11. Add
the garam masala powder and mix them well. Cook for 2 more mins.
12.
Finally, switch off the stove and add the coriander leaves (from 4), mix them
well and allow it to cool down. The cabbage stuffing is ready to make parathas.
Procedure
for making paratha:
13. Now
divide the dough (from I) into a lemon size balls.
14.
Make the stuffing into small balls (from 12). But the stuffing ball should be
smaller than dough ball.
15. Now
dust the dough ball and roll it into a small circle. Keep the stuffed ball in
its center. Then bring the edges to the center.
16.
Again dust the stuffed balls and roll it carefully. 17. Heat the tawa and
transfer the paratha, sprinkle the oil and cook both sides till the black spots
starts.
Tasty and yummy cabbage paratha is ready.
Serve with garlic chutney or curd.
Related Links:
5. Thepla
0 comments:
Post a Comment