Cabbage Parantha

Ingredients :

For Filling :

• 1 cup shredded cabbage
• 1/2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• asofoetida – a pinch
• salt to taste
• 1 tsp mustard seeds

For Dough :

• 2 cup wheat flour
• 2 tbsp curd
• 1/2 tbsp dried fenugreek leaves
• salt to taste

Method :

To Prepare Masala :

• Heat oil in a kadhai and temper mustard seeds. Add cumin seeds and saute a while. Add shredded cabbage and ginger-garlic paste. Fry for 2 mins.
• Add turmeric powder, red chili powder, asofoetida and salt to taste. Cook till the moisture is absorbed. Remove from the heat and keep aside.

To Prepare Parantha :

• Combine wheat flour, curd, dried methi leaves and salt in a mixing bowl. Knead to a smooth dough adding water and little oil. Cover it and keep aside for 30 mins.
• Make small balls of the dough. Take a ball and flatten it in the shape of a disc. Fill it with spoonful of masala and close all the sides of disc.
• Dust it with wheat flour and roll it to form the shape of a round parantha. Heat a tava and apply ghee/oil.
• Fry the parantha and once brown spots appear, turn the other side of parantha and apply ghee/oil. Once cooked, remove from the heat and proceed with the remaining. Serve parantha with onion raita.