Monday, July 12, 2010

Gobi Paratha

I had bought cabbage from farm and I did not know any other full-fledge use of it except Gujarati style vegetable. So I thought to use it little different way, to make paratha. Anyway we both love paratha. Breakfast, lunch or dinner, we would never say no to paratha.

Makes 16-18 parathas
Preparation Time: 30 Minute
Cooking Time: 45 Minute

For Stuffing,
1 medium cabbage
2 medium onions
1 tsp green chili paste
1 tsp ginger paste
1 tbsp coriander leaves
½ tsp garam masala
¼ tsp clove-cinnemon powder
½ tsp sugar
1 tbsp lemon juice
¼ tsp red chili powder
2 tsp oil
1 tsp sesame seeds
¼ cup freshly grated cheese (if you are diet conscious, use paneer instead)

For Dough,
4-cup wheat flour
1 tbsp plain flour
1 tbsp oil

Oil for making parathas

  1. Mix all ingredients for dough and kneed roti like soft dough and divide it into balls, keep them aside
  2. Finely chop cabbage and onion
  3. Add salt to this mixture and leave it aside for 15-20 minutes
  4. Squeeze the mixture to remove access water (this is very important)
  5. Heat oil in skillet and add sesame seeds, when crackles add cabbage-onion mixture
  6. Add remaining spices and cook uncovered till water evaporates and mixture becomes dry
  7. Once cool down, add cheese/paneer and mix well
  8. Now take each ball, put the stuffing and roll it into a paratha. Fry golden brown on both sides

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