- ► 2009 (31)
- Daring Bakers June 2008 - Danish Braid
- Spiced Sweet potatoes
- Dahi Ji Curry
- Tidali Dal
- Coconut Choco chips and Cranberry Macaroons
- Vayoon Ji Biryani (Wadi Biryani)
- Mughlai Chicken
- Satpuro - 7 Layered Parantha
- Khand Jo Phulko - Sugar Parantha
- Palak Idli
- Cabbage Parantha - Roti Mela
- Some Awards and a Meme
- Mirchi Pakoda, Aloo Bonda and Mirchi Pakoda Chat
- Palak Paneer
- Nupur's Spicy Cauliflower Soup - Tried and Tasted
- Rice Krispies Mixture (Spiced Rice Krispies)
- Dhaas Karela - Stuffed Bitter Gourd Curry
- Bhee Aloo - Lotus Stem Curry
- Falafel with Hummus
- Sai Bhajji Tikki
- ▼ June (20)
Parantha's were normally made for breakfast when we were growing up. They used to so filling and satisfying. Have a healthy breakfast is so important, but these days it just a bowl of cereal and off to work. Hubby dear loves parantha's, does not matter what the filling is. This spicy and crunchy Parantha is one of our favorites.
2 cups wheat flour
1 tsp red chili powder
salt to taste
1 tbsp oil
water for kneading
1 cup cabbage, chopped
1/4 cup onions, chopped
2 green chillies, chopped
handful fresh coriander leaves, chopped
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder
1/2 tsp sugar
1/4 tsp turmeric powder
few curry leaves, chopped
1 tsp oil
salt to taste.
- Mix the Wheat flour, red chili powder, salt and oil. Knead into a stiff dough using water. Cover and keep aside
- Heat oil in a pan, add the cumin seeds, once they splutter add the curry leaves.
- Add all the dry masalas.
- Quickly add the onions and cabbage. Mix well.
- Cover and cook for 5 minutes. (Cook for longer if you want the cabbage to be cooked more)
- Add coriander leaves and keep aside.
To Make the Parantha
- Make a tennis size ball of the dough.
- Roll it to for about 10 cm round.
- Place about 2 tbsp of the cabbage filling in the center.
- Fold the dough from the sides to cover the filling.
- Seal the top well.
- Flatten it and roll again.
- Heat a tawa, place the parantha and cook on medium flame, once the side down is cooked a bit about 1 minute, turn and cook this side completely. Add a tsp of oil or ghee and turn and cook this side completely.
- Serve with pickle, ketchup, chutney or curds.
This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.
Dal Jo Lolo
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