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Main Ingredients | Cabbage, Whole wheat flour |
Cuisine | Indian |
Course | Breads |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Cabbage Parantha
- 1 cup Cabbage grated
- 1 1/2 cups for dusting Whole wheat flour
- 1 cup Gram flour
- 1/2 teaspoon Carom seeds
- 1-2 Green chillies chopped
- a pinch Asafoetida
- 1/2 teaspoon Red chilli powder
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
- as required Milk
- 2 teaspoons Oil
- as required Ghee
Method
- Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.
- Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.
- Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.
- Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.
- Place them on serving plates and serve hot with a pickle of your choice.
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