Sunday, 11 January 2015

KOBICHA PARATHA / CABBAGE PARATHA


KOBICHA PARATHA / CABBAGE PARATHA

INGREDIENTS

Kobi / cabbage grated
2 large cups
Whole wheat flour
2 large cups
Ginger garlic paste
1 tsp
Haldi / turmeric pdr
½ tsp
Red chilli pdr     
½ tbsp
Amchoor pdr / dry mango pdr
½ tsp
Jeera pdr / cumin pdr
1 tsp
Dhania pdr / coriander seeds pdr
2 tsp
Coriander leaves chopped
3 – 4 sprigs
Salt
T.T.
Oil
1 tbsp + for basting

METHOD:

1.       In a large plate take the grated cabbage.


2.       To it add the ginger garlic paste and all the given masalas. Also add salt and mix all up.


3.       Leave it covered for 30 min. the cabbage will start to give out its moisture.



4.       Add in the wheat flour and coriander leaves and rub the cabbage and masalas along with the flour.


5.       Add little water at a time and make a semi hard dough.

6.       Knead the oil into the dough to prevent from sticking. Leave it covered for 1 hour.

7.       Divide into equal sized balls, little larger than a lemon.


8.       Dust with flour and roll out the dough balls into thin circles.



9.       Cook on a griddle on both sides till nice golden brown. Keep on basting with oil as you cook.


10.   Serve hot with chutney, pickle, curd or ketchup.




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