HEALTHY SPICY RECIPE : CABBAGE POTATO PARATHA

HEALTHY SPICY RECIPE : CABBAGE POTATO PARATHA

*FOR STUFFING :

100 G. CABBAGE GRATED ( NOT CHOPPED )

3 NOS. POTATO MEDIUM SIZE -GRATED
                                        ( OR BOIL - THEN SMASH )

2 NOS. ONION - GRATED

2 NOS. GREEN CHILLY - CHOPPED

1 INCH PIECE GINGER - GRATED

1 TBSP. GARLIC PESTE

3 TBSP. CORIANDER LEAVES - CHOPPED

PINCH CUMIN SEEDS

PINCH PEPPER POWDER

SALT AS PER TEST

OIL FOR COOK AS NECESSARY

*
FOR DOUGH :

4 CUP WHEAT FLOUR

3 TBSP. OIL TO MIX WITH FLOUR

JUICE OF VEGETABLE

WATER AS NECESSARY

PINCH BLACK PEPPER

PINCH CUMIN SEEDS

PINCH HING

1 TBSP. CORIANDER LEAVES - CHOPPED

*MAKE STUFFING :

TAKE A MIXING BOWL.GRATED CABBAGE, SMASH POTATO, AND GRATED ONION PUT IN BOWL.
ADD SALT.
MIX WELL TOGETHER.
AFTER 5 MINUTES, SQUEEZE OUT SOME OF JUICE LIGHTLY. ( NOT ABSOLUTELY ).
PUT ASIDE VEGETABLE JUICE FOR KNEADING DOUGH.
THEN ADD CHOPPED CHILLY,GRATED GINGER, GARLIC PEST, CUMIN SEEDS AND CHOPPED CORIANDER LEAVES.
MIX WELL.ADD REST OF SALT AS PER TEST, BLACK PEPPER POWDER AND CUMIN SEEDS.MIX WELL.


*MAKE DOUGH :

*  MIX WELL ALL THE INGREDIENTS AND KNEAD IN TO SOFT DOUGH, ADDING VEGETABLE JUICE AND WATER AS REQUIRED.
GIVE REST 5 MINUTES TO DOUGH.
THEN DIVIDE THE DOUGH IN TO 20 EQUAL PORTION, -OR AS YOU WANT.
ROLL OUT ALL THE PORTION THINLY.
SPREAD 1.1/2 TBSP. VEGETABLE MIXTURE ON ONE PORTION.
THEN LIGHTLY MOISTEN BORDER OF THE PORTION, WITH WATER.
THEN PUT OVER OTHER PORTION.
THEN PRESS THE BORDER TOGETHER FIRMLY IN DESIGN WITH A FORK.
REPEAT WITH OTHERS.

* COOKING METHOD :

* COOK EACH PARATHAS ON BOTH SIDES, ON NON-STICK PAN, SMEARING A LITTLE OIL ON EACH SIDE, UNTIL BROWN SPOTS APPEAR ON THE SURFACE.

SERVE HOT WITH SPACEY CURD OR CHUTNEY OR PICKLES.