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Thursday, April 22, 2010


For the dough:
Whole wheat flour - 1 1/2 cup
All purpose flour - 1/2 cup
Salt - 1/2 tsp
Oil - 1/2 tsp

For the mint sauce:
Mint leaves - 1 cup
Lemon juice - 1 tsp
Cumin seeds - 1tsp
Green chilies - 3
Salt - 1 tsp

For filling :
Cabbage(grated) - 1 1/2 cup
Green peas(boiled) -1/2 cup
Potato(chopped and boiled) - 1
Onion(chopped) - 1
Lemon juice - 2 tbsp
Garam masala - 1 tsp
Chopped coriander - 1 tbsp
Ground green chili - 1 tbsp
Sugar - 1/2 tsp
Oil - 2 tsp
Salt - to taste

For cooking :
Oil or butter for each parantha - 1/2 tsp

For the dough:
Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend.
Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough.
Knead well and divide into 20 portions. Roll out the portions into thin rotis.

For Stuffing :
Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands.
Crush the green peas and potato roughly.
Heat the oil and add onion . cook for 1 minute.
Add the cabbage, crushed peas and potatoes.
Add the lemon juice, garam masala, coriander, green chili, sugar and salt. 6. Divide into 20 portions.

Main Procedure :
Cook on a tava(griddle) on both sides and brush lightly with oil or butter.
Serve hot with fresh curd or pickle.

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