Tuesday, December 1, 2009
Ingredients : a quarter piece of a small cabbage, half an inch piece of adrak(ginger),one teaspoon lal mirchi ( red chilli) powder,half a teaspoon of haldi,quarter teaspoon hing,two tablespoons dahi or take chaas ( buttermilk ) ,two cups atta , one tablespoon besan ,two table spoons oil & salt to taste.
Method : Grate the cabbage & ginger.Add salt & keep for 5 minutes.Squeeze out the water.Now take atta,add besan,dahi or chaas,red chilli powder,haldi , hing & salt .Mix all this into a soft dough by adding sufficient water.
Now make lemon sized balls .Roll the lemon sized balls into parathas .Take a paratha & put it on the heated tawa.Smear a little oil on the uncooked side of the roti.After 2/3 minutes,turn over the paratha& cook on the tawa by smearing a little oil on the paratha.Cook till golden brown.Now take it out from the tawa.Repeat with other lemom sized dough balls.
Serve the parathas with dahi & achar or chutni.
Dahi or chaas gives a tangy taste to the parathas & is a source of calcium.