Stuffed paranthas are everybody’s delight. I just love the taste of these paranthas. And today, while eating the paranthas my husband, who being a aloo parantha lover, told me that from now onwards you increase the frequency of making these paranthas. Aloo paranthas are moving to number second from first. I chuckled.
Let us start cooking!!!
Makes 5 paranthas
Ingredients:
For Stuffing
Cabbage: 3 cups shredded
Onion: 1 medium Sliced thinly
Cloves: 2 freshly grounded
Ginger-garlic paste: 1 tsp
Oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Saunf (fennel) powder: 2 tsp
Besan (Gram Flour): 1 tbsp
Coriander powder: 2 tsp
Red chilly powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Curry leaves: 5-6
Salt to taste
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Water: Less than ¾ cup
Ghee for making paranthas
Method:
1. Take flour in a bowl and add salt and ghee to it. Mix properly.
2. Now add water and make soft dough just like that of chapatti.
3. Keep it covered for about ½ hour.
4. In a heavy bottomed pan, heat oil. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and saunf powder. Fry for a few seconds.
5. Now add ginger-garlic paste and fry till the raw smell has gone off.
6. Add cloves.
7. Fry onions till translucent.
8. Now add besan and roast for a minute.
9. Then add coriander powder, turmeric powder, red chilly powder and salt. Mix well.
10. Add cabbage and cook it covered for 12-13 minutes stirring occasionally.
11. Do not add water.
12. The mixture for cabbage parantha is ready. Let it cool.
13. Knead the dough and divide into 5 portions.
14. Take one portion and again divide it into two. Roll small circle of both the parts of the portion.
15. Divide the mixture in 5 equal portions.
16. Place one portion of the mixture on one of the part of the rolled dough.
17. Cover it with another part and seal the by pressing with your fingers.
18. Roll out again into a big circle with the help of little flour.
19. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
20. Repeat with the remaining dough and filling to make more paranthas.
21. Serve hot with curd, chutneys, pickles or ketchup.
Let us start cooking!!!
Makes 5 paranthas
Ingredients:
For Stuffing
Cabbage: 3 cups shredded
Onion: 1 medium Sliced thinly
Cloves: 2 freshly grounded
Ginger-garlic paste: 1 tsp
Oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Saunf (fennel) powder: 2 tsp
Besan (Gram Flour): 1 tbsp
Coriander powder: 2 tsp
Red chilly powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Curry leaves: 5-6
Salt to taste
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Water: Less than ¾ cup
Ghee for making paranthas
Method:
1. Take flour in a bowl and add salt and ghee to it. Mix properly.
2. Now add water and make soft dough just like that of chapatti.
3. Keep it covered for about ½ hour.
4. In a heavy bottomed pan, heat oil. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and saunf powder. Fry for a few seconds.
5. Now add ginger-garlic paste and fry till the raw smell has gone off.
6. Add cloves.
7. Fry onions till translucent.
8. Now add besan and roast for a minute.
9. Then add coriander powder, turmeric powder, red chilly powder and salt. Mix well.
10. Add cabbage and cook it covered for 12-13 minutes stirring occasionally.
11. Do not add water.
12. The mixture for cabbage parantha is ready. Let it cool.
13. Knead the dough and divide into 5 portions.
14. Take one portion and again divide it into two. Roll small circle of both the parts of the portion.
15. Divide the mixture in 5 equal portions.
16. Place one portion of the mixture on one of the part of the rolled dough.
17. Cover it with another part and seal the by pressing with your fingers.
18. Roll out again into a big circle with the help of little flour.
19. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
20. Repeat with the remaining dough and filling to make more paranthas.
21. Serve hot with curd, chutneys, pickles or ketchup.
Tips:
1. If you knead the flour hard then it may be possible that the cabbage mixture comes out of the dough while rolling the paranthas.
2. Never make paranthas with hot mixture. Always let the mixture cool down first.
See you soon with a new recipe till then Happy Cooking!!!
1. If you knead the flour hard then it may be possible that the cabbage mixture comes out of the dough while rolling the paranthas.
2. Never make paranthas with hot mixture. Always let the mixture cool down first.
See you soon with a new recipe till then Happy Cooking!!!
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