Wednesday, 26 August 2009

Cabbage and tofu paratha

Cabbage grated: 1 cup
Tofu grated: 1/2 cup
Green chili: 1-2 table spn
Ginger: 1 table spn
Mint leaves: 8-10
Dry mango powder/ aamchur: 1table spn
Cumin powder: 1 table spn
Salt to taste
Wheat flour: 1 to 1.5 cup
Oil or ghee

Wash and grate cabbage, apply little bit salt and let it stand for 30 minutes. Squeeze the water and keep aside.
Grate tofu and mix it with cabbage, now add fine chopped chili, ginger paste, mint chopped, salt to taste, dry mango powder and cumin powder. Mix well.
Now take wheat flour and salt to taste. Slowly add this cabbage mixture into it. Keep folding mixture into making smooth dough. Do not add too much water at once. Keep adding in little bit quantity. Make medium soft dough.
Cover it with moist cloth or cooking tissue and set aside for 30 minutes.
Make equal size dough balls and roll it into 4-5 inch paratha.
Heat the pan and place paratha on it.
When you see small bubbles turn over. Apply little ghee or oil and after another 40-60 secs turn over again and apply oil onto other side. Cook on both sides till cooked.
Repeat the same procedure for all parathas.

Serve with your favorite raita, pickle or chutney.

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