Indian Bread With Cabbage Stuffing
|Whole wheat flour||2 1⁄4 Cup (36 tbs)|
|Ghee||1⁄2 Cup (8 tbs), melted|
|Green cabbage||1 Cup (16 tbs), shredded|
|Cream cheese||3⁄4 Cup (12 tbs)|
|Green chili peppers||1 Small, finely chopped|
|Coriander leaves||4 Tablespoon, chopped|
1 In a large bowl, sift the flour with 1 tsp salt.
2 Stir in scant 2 1/2 tbsp of the ghee (clarified butter).
3 Gradually add 3/4 cup cold water.
4 The dough should be soft but not too moist to knead easily.
5 Knead until smooth and fairly elastic.
6 Shape into a ball and wrap in foil or plastic wrap.
7 Place in the refrigerator and chill for 20 minutes.
8 Meanwhile, cut out all the large ribs from the cabbage.
9 Wash the leaves and dry thoroughly.
10 Finely shred the cabbage leaves.
11 Place in a large bowl and sprinkle with 3 tbsp salt, mix well.
12 Allow to stand for 15 minutes.
13 Transfer the cabbage to a sieve or colander.
14 Rinse thoroughly under running cold water.
15 Drain, and squeeze out excess moisture.
16 In a bowl, put the cabbage and mix with the cheese, chili peppers, coriander, and a little salt.
17 Take the dough out from the refrigerator.
18 Divide the dough into 10 evenly sized pieces.
19 Roll each one into a ball between your palms.
20 Keep the rest of the dough pieces covered with foil or plastic wrap as they dry out quickly.
21 On a lightly floured board, roll these balls out one at a time into thin rounds about 4 1/2-5 inches in diameter.
22 Place equal amounts of the cabbage and cheese stuffing on 5 rounds.
23 Cover with the remaining 5 rolled out dough circles.
24 Seal the edges by pinching together.
25 In a shallow, non-stick pan, heat the ghee.
26 Put a prepared paratha in the pan and cook on both the sides.
27 Remove from the pan and transfer to a plate.
28 Repeat with the remaining parathas.
29 Serve at once with an accompaniment of your choice like a raita or achaar.