My favorite pastime during the day is to view YouTube recipe videos and reading food blogs. Favorite pastime during the evening is to think about what dishes I want to make this weekend. At night I snuggle up with a cookbook. You got the idea, I am pretty obsessed with food. During one of the 768958 hours that I was on YouTube, I stumbled across this recipe (among many others) for palak cabbage paratha. I didn't think adding cabbage to the paratha was such a great idea, but since I had some left over, I added it anyway, and I am so glad I did. It adds a wonderful crunch to the paratha and makes it even more nutritious.
This recipe serves 4.
Ingredients
This recipe serves 4.
Ingredients
Whole Wheat Flour or Atta : 2 cups
Grated Cabbage : 1 cup
Spinach - 2 cups
Green chillies - 2-3, or to taste
Green chillies - 2-3, or to taste
Salt - 1 tsp
Ajwain or Carom Seeds - 0.5 tsp (Optional)
Oil - 1 tbsp
Recipe
1) In a blender, puree spinach leaves and green chillies to a fine paste using very little water.
2) In a large bowl, add flour, grated cabbage, salt, carom seeds, and spinach puree.
3) Start kneading the dough. Be very careful and add water only if you need it. The cabbage will let out a lot of moisture and you also added some water to the spinach puree.
4) Add oil and knead again to coat the dough with oil evenly.
5) Cover and keep the dough aside for 10 minutes.
6) Heat a griddle and make golf size balls of the dough.
7) Roll the parathas taking care that they are not too thin. Use some flour to prevent the paratha from sticking to the rolling surface.
8) Put the paratha on the griddle and let it cook until small bubbles appear on the surface. Flip it and let it cook until it has brown spots all over the surface. Flip it again and let it cook similarly on the other side. At this point you may choose to apply some oil or butter (ghee) on either or both sides of the paratha.
9) Continue the process for other parathas.
Recipe
1) In a blender, puree spinach leaves and green chillies to a fine paste using very little water.
2) In a large bowl, add flour, grated cabbage, salt, carom seeds, and spinach puree.
3) Start kneading the dough. Be very careful and add water only if you need it. The cabbage will let out a lot of moisture and you also added some water to the spinach puree.
4) Add oil and knead again to coat the dough with oil evenly.
5) Cover and keep the dough aside for 10 minutes.
6) Heat a griddle and make golf size balls of the dough.
7) Roll the parathas taking care that they are not too thin. Use some flour to prevent the paratha from sticking to the rolling surface.
8) Put the paratha on the griddle and let it cook until small bubbles appear on the surface. Flip it and let it cook until it has brown spots all over the surface. Flip it again and let it cook similarly on the other side. At this point you may choose to apply some oil or butter (ghee) on either or both sides of the paratha.
9) Continue the process for other parathas.
I served these with just pickle and yogurt, since they are so flavorful on their own!
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