Cabbage Flat Bread (Cabbage Paratha)

 

Ingredients................

1. Grated Cabbage-1 bowl
2. Wheat Flour- 1 cup
3. Carom seeds (Ajwaine)- 1/2 tbsp
4. Red chili powder-1/2 tbsp
5. Turmeric powder- 1/2 tbsp
6. Asafoetida- 2 pinch
7. Coriander powder- 1 tbsp
8. Salt to taste
9. Vegetable oil- 6 tbsp
10. Water - 1 cup

Method...........

•  First of all mix wheat flour with dry spices (red chili powder, turmeric powder, salt, coriander powder and carom seeds).

  
• Add grated cabbage, water and make a soft dough. dough should not be more tight or loose (if the dough is hard add a little more water). I like mixing the dough by hand .

 

 

 

.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.

• Divide the dough and roll, to make it easier to roll the balls, first roll them in dry whole-wheat flour.

• 

. Lightly press the ball . Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled flat bread/paratha.

• 

.  Heat the Flat pan /tawa on medium high. Note: An iron flat pan/tawa works best. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it.

Place the flat bread/paratha over the pan. After a few seconds you will see the......

• Flat bread/paratha change color and puff in different places.

• Then flip the flat bread/paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the flat bread/paratha. Again, flip the flat bread/paratha and lightly press the puffed areas with a spatula.

    .    Flip again and press with the spatula making sure the flat bread/paratha is golden-brown on both sides.

• Flat bread/Parathas can be served with tomato chutney, plain yogurt, any gravy/ subji, or spicy pickle and butter.