Cabbage (Gobi) paratha

Name: Cabbage (Gobi) paratha
Total time: 1800 s
Cuisine: Indian
Ingredients: 1/2 kg Grated cabbage; 2 Finely chopped green chilli; 1 tbsp Grated ginger; 4 tbsp Coriander leaves; to taste Salt; 1 medium Onion finely chopped; 1 cup Besan(gram dal powdered); 2 tsp Red chilli powder; 1 1/2 tsp Dry mango powder (amchur); 1/2 tsp Turmeric powder; 1 tsp Fennel powder; 1 tsp Garam masala/ Whole spices powder; 1 tsp Carom seeds; 2 pinch Asafoetida; as needed oil; 1 1/2 cup Wheat flour; to taste Salt; as required Plain water

mansi mundra @cook_16215358

Cabbage (Gobi) paratha

mansi mundra @cook_16215358

Saved

Ingredients

30minutes

1/2 kgGrated cabbage
2Finely chopped green chilli
1 tbspGrated ginger
4 tbspCoriander leaves
to tasteSalt
1 mediumOnion finely chopped
1 cupBesan(gram dal powdered)
2 tspRed chilli powder
1 1/2 tspDry mango powder (amchur)
1/2 tspTurmeric powder
1 tspFennel powder
1 tspGaram masala/ Whole spices powder
1 tspCarom seeds
2 pinchAsafoetida
as neededoil
Dough for paratha
1 1/2 cupWheat flour
to tasteSalt
as requiredPlain water

Saved

Steps

30minutes

1

First you take wheat flour in a big bowl in this add salt and add water little by little knead the dough and keep aside as shown in the picture cover the dough with plate.
2

Place Kadai on the gas flame add 1 tbsp oil in this add the besan roast it on low flame when the besan colour slightly change now add green chilli, ginger, onion and roast for 1 minute and add cabbage mix well and off the gas flame cool the filling
3

Now in that besan masala add asafoetida, salt to taste, Red Chilli Powder, fennel powder, dry mango powder, garam masala, turmeric, carom seeds and mix well now the filling is ready
4

Take knead dough divided the dough into 8-10 parts take one part and roll it as like puri now stuff this puri with filling of cabbage 1-1/2 tsp cover the filling into the dough and roll it like chapati
5

Place Tawa on the gas flame put the rolled chapati and roast both the sides while applying little oil and serve hot with tomato chutney and curd