Gobi Palak Paratha
|Safflower oil||1 Teaspoon|
|Grated cabbage||1 1⁄2 Cup (24 tbs)|
|Cooked spinach||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Wholemeal flour||3⁄4 Cup (12 tbs)|
|Unsalted butter||1 Tablespoon|
Heat oil in nonstick pan, add all ingredients (except flour), stir, cover, cook on low until cabbage is well cooked (approx 5-7mins), stir occasionally, increase heat to cook off excess water.
Keep aside to cool.
Add flour slowly to cooled vegetable mixture, kneading all the time to make firm dough.
Wet hand with little oil, and knead the dough to smooth texture.
Keep aside in airtight container at room temperature for 4-6 hours.
To make paratha, knead dough well, divide into 10 balls.
Dip ball in plain flour, on greased paper roll round paratha 5 cms diameter using rolling pin.
Sprinkle with a little plain flour while rolling to prevent sticking.
Brush with butter, stack on top of each other.