Cabbage Paratha with Raita 2021

Cabbage Paratha with Raita 2021 It is a healthy and easy to prepare shallow fried Pakistani flat bread with goodness of cabbage. It is ...in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, cabbage, green beans, and carrots. Ingredients * Wheat Flour As Required * grated or shredded Cabbage Half Cabbage * Crush Red Flakes. 1 Tbsp * Ginger Garlic Paste 1,1 Tbsp * Cumin-Coriander Powder. 1 Tbsp * Oil For Fry Paratha * Green Chilli, finely chopped 2-3 * Black Pepper Powder 1 Tsp * Salt. 1 Tsp * 2 tsp oil * salt as per taste * oil to cook paratha * Ingredients For Dough 1. In a bowl mix 4-5 cup wheat flour and salt as per taste and 2 tsp oil. 2. Add water in small incremental quantity (1 or 2 tablespoons at a time, total approximately 1/2 cup but change it as required) and knead the smooth and soft dough like chapati dough. Grease its surface with oil and cover it. Keep it aside for 10 minutes to let it settle at room temperature 3. Ingredients For Raita : 4. Coriander Leaves. 2 Tbsp 5. Basil Leaves. 5-10 Leaves 6. Green Cllies. 3-4 7. Salt. Pinch 8. Method In a bowl prepare filling by mixing cabbage, chopped ginger, garlic green chillies, coriander,Cumin seeds and dry Chaat Masala powder . (We havent added salt here cause we added salt in cabbage for releasing water, if you prefer more salt please add it as salt and cook till cabbage done . 1. Divide the dough into 6 equal parts and give each part a round shape (like small ball). Take one dough ball, flatten it like pattie by pressing it between your palms or against roti making board. Coat the pattie with dry wheat flour. 2. Put dough pattie on roti making board (chakla) and roll it out like small roti using rolling pin. 3. Put cabbage stuffing in between and close seal the roti by pulling all sides up. 4. Put cabbage stuffing in between and close seal the roti by pulling all sides up. 5. Put dough pattie on roti making board (chakla) and roll it out once again gentely like very thick small roti using rolling pin. 6. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce flame to low. 7. Spread 1/2 teaspoon oil evenly on the surface and cook on low flame for approx 30-40 seconds. 8. Flip it again and spread 1/2 teaspoon oil evenly on another side. Press it with spatula and cook over medium flame for 30-40 seconds. Repeat flip-press-cook process until golden brown spots appear on both sides. 9. Take it away from heat and transfer to a plate. Spread butter as per your liking. Follow the same process for remaining dough balls. 10. Serve it with curd or pickle or with any of the curries.