Cabbage Thepla ,Cabbage Paratha
Cabbage Thepla- a delicious healthy flatbread made with grated cabbage ,spices and flour.
Equipment
- Tawa, Pan, Rolling Pin
Ingredients
- 4 cup Cabbage / Patta Gobhi grated
- 1/2 cup Gram flour / Besan optional
- 2.5 cup Whole Wheat Flour / Atta
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tbsp Green Chillies / Hari Mirch finely chopped
- 1/3 tsp Carom Seeds / Ajwain
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Sugar / Chini optional
- 2 tsp Coriander Powder / Dhaniya Powder
- 2 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
- 1/2 tsp Asafoetida / Hing powder
- 2 tbsp cooking oil
- 3 tbsp Yogurt / Dahi
- 5 tbsp ghee or oil For roasting the paratha
Instructions
- Grate the cabbage with a vegetable grater or use a vegetable chopper.
- Add 1/2 tsp salt in the cabbage ,cover and keep aside for 1/2 hour so it will release its extra moisture.
- Now gently squeeze out the cabbage and collect the water in a bowl.(Will use this water to make the dough)
- In a big deep bowl add the cabbage ,flour and all the ingredients . mix every thing well.
- Now add some squeezed water in the flour mix and make a medium stiff dough.
- Cover the dough and rest for 5 minutes.
- Make equal sized balls from the dough and keep aside.
- Dust with dry flour and Roll the dough balls to make medium size parathas. The thickness of thepla'S depend on your choice though traditionally thepla's is rolled thinly.
- Place the rolled thepla/ paratha on a medium hot griddle and dry roast from both the sides first.
- Then apply some oil or ghee on both sides and roast till golden brown spots appears on the surface .
- Remove when done and serve hot with tea, pickle ,chutney or any tangy curry of your choice.