Monday, February 16, 2009

Carrot n cabbage paratha with Tomato Sweet Chutney

Parathas are a great discovery, Many food enthusiasts take great pride in experimenting
With the stuffing that goes in to make the delicious paratha. The huge chunk of cabbage that is giving me company from a long time :) struck me with the idea of using it as paratha filling. As cabbage alone would be a boring taste ….I used carrot to divert the flavour and taste to some extend. I had to struggle a bit to get the right consistency for the dough. The out come was rewarding. At first I was in …to make the dough with wheat alone.The dough became a little watery, So I used besan (gram flour) for binding and crispyness. Parathas usually go well with pickles and/curds. Tomato sweet chutney is a favourite of my husband, So I decided to make it(the recipe follows in the next post) .

To make Carrot and cabbage paratha :

Cabbage 2 cups ( finely chopped)
Carrot 1 large ( grated)
Wheat flour 3 cups
Besan ( gram flour) ½ a cup
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1 tsp
Garam masala 1 tsp
Green chilli 1 (finely chopped)
Coriander leaves 2-3 tsp (finely chopped)
Aamchur powder 1 tsp (juice of half a lemon)
Oil – 2 tsp
Salt to taste

Wash the chopped cabbage and grated carrot , squeeze out all the water from it and put it in a deep bottomed vessel.
Add the cumin powder, coriander powder, turmeric powder, garam masala, aamchur powder/lemon juice, green chillies, coriander leaves and mix well.
Next put the wheat flour, besan and salt into the above mixture add water accordingly and knead well, half way through the kneading add oil to get rid of the stickiness and bring the dough to a stiff yet soft consistency.
Divide the dough into equal portions and make perfect balls out of each portion.
Roll them like regular chapati’s , you can make the parathas
thick or thin according to your liking.
Serve it hot with pickle, curd, or tomato sweet chutney.

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