Cabbage Cauliflower Paratha
Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower.
Equipment
- 2 mixing bowl
- 1 Plate
- 1 Grater
- 1 Rolling Pin
- 1 Skillet
Ingredients
- 1 Cabbage
- 1 Cauliflower
- Salt
- 1&1/2 Inch Ginger Grated
- 1 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 2-3 Green chilli Finely chopped
- 3-4 tbsp Cilantro or coriander leaves Chopped
- 2 Cup Whole wheat flour
- Oil or ghee
Instructions
- Rinse the cauliflower well. Drain the water completely. Wash the cabbage. Discard the outer layer.
- Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water.
- Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy.
- Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough.
- Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.
- Make equal size balls. Add salt in the grated cauliflower mixture and mix.
- Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.
- Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out.
- Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha. Flip and cook other side till light brown.
- Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.
- If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.