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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