Anmol
04-12-2014, 03:06 PM
Ingredients:
For the dough :
1 Cup Of Plain Flour (Atta)
1 Tbsp. Oil
Water for kneading
For filling :
1 cup grated cauliflower
1 cup grated cabbage
1/2 tsp. ginger grated
6 green chilies crushed
1 tbsp. coriander leaves chopped
1/2 tsp. garam masala
2 tbsp. cornflour or plain flour
Salt according to taste Oil / Clarified butter for making the parantha
Method
1.Knead the flour as stated.Sprinkle some salt over grated cauliflower and cabbage.
2. After 5 minutes, press and remove all excess water ; add all other ingredients and mix well, except oil.
3. Roll out the dough into small puris & spread some of the Onion tomato filling over it.
4. Make a tight Swiss roll. Press together and reroll to full size parathas.
5. Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
6. Serve hot with chili garlic sauce or tamarind chutney.
For the dough :
1 Cup Of Plain Flour (Atta)
1 Tbsp. Oil
Water for kneading
For filling :
1 cup grated cauliflower
1 cup grated cabbage
1/2 tsp. ginger grated
6 green chilies crushed
1 tbsp. coriander leaves chopped
1/2 tsp. garam masala
2 tbsp. cornflour or plain flour
Salt according to taste Oil / Clarified butter for making the parantha
Method
1.Knead the flour as stated.Sprinkle some salt over grated cauliflower and cabbage.
2. After 5 minutes, press and remove all excess water ; add all other ingredients and mix well, except oil.
3. Roll out the dough into small puris & spread some of the Onion tomato filling over it.
4. Make a tight Swiss roll. Press together and reroll to full size parathas.
5. Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
6. Serve hot with chili garlic sauce or tamarind chutney.