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Stuffed Cabbage Parotta
For the dough
Whole Wheat flour/multigrain flour - 1 1/2 cup
Oil - 2 tsp
Salt - a generous pinch
For the stuffing
Oil - 1 tbsp
Cumin seeds/Jeera - 1 tsp
Onion - 3/4 cup finely chopped
Cabbage - 1 cup shredded
Salt needed
Spice Powder
Turmeric powder - a pinch
Chilli powder - 1/2-3/4 tsp
Cumin powder - 1 tsp
Kitchen King Masala/garam masala powder - 3/4 tsp
For making Parotta
Oil or butter for cooking Parotta
Popular Tea Time Snacks
1.In a plate or bowl, mix together whole wheat flour, a tsp of oil and salt. Add warm water little at a time and make a soft and smooth dough just like you make for chapati. Keep it covered. Let it rest for 15-20 minutes. In the meantime we will prepare the stuffing.
2.Heat oil in a pan, add cumin seeds, when it splutters, add very finely chopped onions and saute until onions turn light brown. Add a little salt to speed up the process. 3.Then add finely shredded cabbage.
4.Add all the spice powder mentioned under 'Spice Powder' and salt needed. Cook on medium heat until the cabbage is cooked and the 5.mixture becomes dry. Leave it to cool.
Method
1.Divide the dough kept aside into 6 equal parts and make smooth balls.
2.Flatten it slightly, dust wheat flour and roll it out into a circle of 4 inches in diameter. Place 1-2 tbsp of the prepared stuffing, gather the edges together and seal it well as
3.shown in the picture below.
4.Now roll out into a circle of 6 inches in diameter with the stuffing inside. Repeat the process for the rest of the dough.
5.Heat a tawa and place a rolled out dough on it. When you see bubbles forming on the surface, apply a tsp of oil and flip it over to the other side.
6.Apply a little oil on the other side and cook both sides until brown specks appear. Repeat the same process for the rest of the rolled out dough.
7.Enjoy it with chutney or pickle or thick curd.
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