Wednesday, 29 April 2009

Patta gobi paratha

Patta gobi/ Cabbage : 300 gm
Jeera/ Cumin seeds: 1 tbs
Salt to taste
Green chili and ginger paste: 2tbs
Finely chopped coriander: 3 tbs
Garam masala: 1 tbs
Sugar: a pinch or two

Wheat flour: 2 cups
Besan/ Graham flour: 3tbs
Boiling water
Ghee/ Butter

Wash and cut cabbage into half. Grate both halves. Add 2 tbs of salt and mix well and set aside for 20 minutes.

After 20 minutes, cabbage will leave lot of water. Take a palm full of cabbage in your hands and squeeze all the water out by pressing cabbage in your hands. Keep aside cabbage onto another plate. Do the same for remaining cabbage.

Heat the pot, dry roast graham flour till it turns color. Add boiling water to make paste.
Add this paste to wheat flour and with 2 tbs oil and salt to taste make medium soft dough.

Heat the pot, add 2 tbs of oil. Once oil is hot add jeera and let it crackle. Add chili and ginger stir in oil and add cabbage. Mix well. Cabbage can be still salty so before adding extra salt taste it and add salt if required.

Stir cabbage in oil till cabbage is cooked. This will not take more than 5 minutes. Add garam masala, pinch of sugar and finally add coriander.

Take if off the heat and keep aside and let the mixture cool off. Make equal size balls about 6.

Take paratha dough and make dough enough to stuff cabbage balls.

Heat the pan.

Take one dough ball, spread it enough to cover cabbage ball, apply little oil on the dough and place the cabbage ball in the middle of rolled dough and cover the cabbage ball to make round ball. Take off extra dough from the top if required. Press the dough to make it flat.
Repeat the same thing for all the balls.

Roll one ball to make 3 - 4 inch radius paratha. Place paratha on to the pan on medium hot flame. Once one side is cooked, flip it over and apply ghee on one side. Flip on to another side and apply ghee. Repeat until paratha is cooked. Do the same of remaining parathas.

Enjoy with tomato sauce, curd, tomato soup or extra butter.

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