Tuesday, June 21, 2011

Cabbage Palak Paratha

1/2 cup wheat flour
3 tsp besan flour
1 tsp red chilly powder
1 tsp garam masala powder
1/2 tsp saunf
1 small cup finely chopped cabbage
3-4 palak leaves finely chopped
1/2 cup milk
salt as per taste.

Shred the outer skin of cabbage and finely chop and soak in water.
Wash and finely palak leaves.
To a mixing bowl add all the above ingredients and mix evenly and add milk little by little and knead to a fine dough without any lumps.
Close the dough and keep aside for 1 hour.
Divide the dough into 3 – 4 portions.
Carefully knead each dough ball to flat paratha.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining wheat dough portions.
Serve hot cabbage palak paratha with curd or pickle of your choice.

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