|1.||Cabbage / ele kosu / band gobhi / muttai kosu / muttakose / kosu, grated 1/2 cup|
|2.||Wheat flour 1/2-3/4 cup|
|3.||Chopped ginger 1/4 teaspoon|
|4.||Cumin / jeera 1/2 teaspoon|
|5.||Red chili powder 1/4 teaspoon|
|6.||Fresh coriander leaves, chopped|
|7.||Salt to taste|
Keep aside for about 15 minutes, so the water in the cabbage will be released.
Crush the cumin slightly.
cumin, chili powder, ginger and coriander
1/2-cup of wheat flour.
Mix and make dough. It should have chapati-dough consistency.
Do not add extra water. If necessary, sprinkle little milk.
If the dough becomes too soft, add more wheat flour and mix.
the dough with little oil.
Cover and keep aside for about 10 minutes.
four, equal size balls from the dough and
a flattened ball with the flour
by dusting it in the flour.
Roll out the ball into a small circle.
Sprinkle some more flour on the rolling board and on the rolled-out dough.
out into a circle with the desired thickness.
a chapati tava, with the flame kept high.
the raw paratha on the tava when it
the surface changes the color, sprinkle a
drops of oil.
Turn the flame to medium.
the the half-cooked paratha.
Sprinkle a few drops of oil.
and press the surface with a roti presser.
Cook till brown spots appear on the surface.
Flip again and repeat the process.
paratha is ready.
|TIPS||Cabbage Paratha Recipe|
|1.||If you are eating / serving cabbage paratha with only curd as the side dish, add more chili powder and salt while making the dough so the paratha does not taste bland.|