|
Ingredients For the dough :
2 teacups whole wheat flour
1/2 teaspoon salt
2 teaspoons oil For the mint sauce :
3/4 teacup mint leaves
1 teaspoon lemon juice
1/2 level teaspoon cumin seeds
3 green chilies
1 level teaspoon salt For filling :
2 teacups chopped cabbage
1 teacup boiled green peas
1 chopped potato
1 chopped onion
juice of 1 lemon
2 pinches garam masala
1 tablespoon chopped coriander
1 tablespoon ground green chili
1/2 level teaspoon sugar
2 teaspoons oil
Salt according to taste For cooking :
2 teaspoons oil or butter for each parantha
| Method | For the dough :
1. Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend.
2. Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough.
3. Knead well and divide into 20 portions. Roll out the portions into thin rotis.
For Stuffing :
1.Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands.
2. Crush the green peas.
3. Heat the oil and add the potato and crushed peas. Sprinkle a little water on top, cover and cook until soft.
4. Add the cabbage and onion and cook for 1 minute.
5. Add the lemon juice, garam masala, coriander, green chili, sugar and salt.
6. Divide into 20 portions.
Main Procedure :
1. Put one portion of the stuffing on each roti and fold.
2. Arrange all the stuffed rotis in a greased baking tray.
3.Brush lightly with a little Ghee(clarified butter) or butter and bake in a hot oven at 200 degree C until brown spots appear.
OR
4.Alternatively, cook on a tava(griddle) on both sides and brush lightly with oil or butter.
5. Serve hot when done. |
 |
Recipes 
