Thursday, May 29, 2014

Cabbage Paratha/Rotti


As promised, here is my next entry - Cabbage Paratha(or in my case Cabbage rotti). 


My daughter doesn’t like cabbage. But she liked this paratha without even realizing that there is cabbage in it! That’s a testimony in itself :)

Just like Avocado Parathas, the procedure for this paratha is also to mix everything and make, rather than stuff and make(which can get quite tedious, IMO). 

Because there is cabbage involved, the dough gets extremely soggy. So there is no need for any additional water. As an extra precaution, do not leave the batter to set after mixing for a long time. 

For me, despite taking all the precautions, the dough still turned out to be soggy! Then finally I ended up making them like rottis(procedure given below), instead of rolling them like parathas.

The taste was great! Procedure, fairly easy. 

Here’s how to make it - 


Ingredients

Wheat flour - 2 cups(approx)
Besan - 1/4 cup(approx)
Shredded Cabbage -  1/2 medium sized cabbage
Onion - 1 small
Coriander leaves - finely chopped
Green chillies - 4-5 finely chopped - for medium spicy
Ginger-Garlic paste - 1/2 tsp or just grated ginger(I used only ginger)
2 tbsp - Sesame seeds
Dhania Powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/4 tsp (optional)
Curd - 2 tbsp
Oil - 2 tsp
Salt

Method

Put shredded Cabbage in a bowl. Add finely cut onions, green chillies, ginger, Coriander leaves

(Notes - I generally run the coriander leaves, green chillies and ginger in the mixie instead of chopping them)

Add all the powders. Add sesame seeds, salt, mix well. 
Add flours, curd, oil and mix well. If need be, add more wheat flour and besan in the above ratio. 

(Notes - I put salt before putting the powders and set it aside for 10 minutes, so that the water is released(from cabbage and onions) quickly. After draining water, I added powders and remaining ingredients)

Set the dough aside for less than 10 min.

This is the dough I got without adding any water. 


Roll them into parathas(if you can) and cook on both sides on a hot tava. I found it very difficult to roll them, so I made them like rottis - which is basically spreading it with hands. You should dip your hands in a bowl of water in-between, so that the batter doesn’t stick to your hands. Take a lump of dough and then spread it on the tava carefully. Or spread it on an aluminum foil or parchment paper and then transfer it to the tava and cook them on both sides.

Serve with pickle and curd, or with a curry. 



Toddler Verdict - She loved it.




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