HEALTHY RECIPE : CARROT - CABBAGE PARATHA

HEALTHY RECIPE : CARROT - CABBAGE PARATHA




















1 CUP CARROT - GRATED

1 1/2 CUP CABBAGE - GRATED - NOT CHOPPED

2 SMALL ONION -GRATED - NOT CHOPPED

1 CUP POTATO - GRATED 

2 GREEN CHILLI - FINE CHOPPED

3/4 CUP CORIANDER - CHOPPED

1 TBSP. GINGER - GRATED

SALT AS PER TASTE

1 TSP. PEPPER POWDER

1 TBSP. CUMIN SEEDS
*
2 1/2 CUP WHEAT FLOUR

2 TBSP. OIL TO ADD INTO FLOUR

SALT AS PER TASTE 

PEPPER POWDER

1 TSP. RED CHILLI POWDER

PINCH ASAFOETIDA - HING

OIL TO COOK



*












TAKE A BIG MIXING BOWL AND ADD GRATED CARROT, GRATED CABBAGE, GRATED ONION, GRATED POTATO, CHOPPED GREEN CHILLI, CHOPPED CORIANDER, GRATED GINGER  AND SALT AS PER TASTE

.




MIX WELL TOGETHER.
REST FOR 5 MINUTES.
 
























* THEN SQUIZ THE MIXTURE BETWEEN TWO PALMS. STORE THE SQUEEZED LIQUID IN A BOWL. KEEP ASIDE. 


















TAKE A SQUEEZED MIXTURE IN BOWL. SPREAD NICELY. THEN ADD SOME OF SALT AS PER TASTE AND PEPPER POWDER, MIX WELL. KEEP ASIDE.

*
IN A MIXING BOWL TAKE A WHEAT FLOUR, 2 TBSP. OIL, SALT AS PER TASTE, PEPPER POWDER, 1 TSP. RED CHILLI POWDER AND PINCH ASAFOETIDA - HING.
MIX WELL.















NOW KNEAD THE DOUGH WITH SQUEEZED LIQUID. USE SOME MORE PLAIN 
WATER TO KNEAD DOUGH AS REQUIRE. KNEAD THE SOFT DOUGH AS LIKE ROTI DOUGH.
























KEEP ASIDE 10 MINUTES FOR REST.

DIVIDE IN TO 12 PORTIONS TO MAKE BALLS. 
TAKE A ONE BALL AND ROLL A PARATHA WITH ROLLING PIN.
REPEAT WITH REST OF ALL BALLS.

SPREAD THE VEG. MIXTURE OVER IT. SEE IN PIC.


















PUT ONE PARATHA OVER IT AND SLIGHTLY PRESS.

PRESS THE ALL OVER BOARDER OF PARATHA WITH FORK.
PRICK OVER THE PARATHA WITH FORK.
REPEAT WITH REST OF ALL PARATHA.
*
NOW HEAT A NON STICK PAN AND COOK EACH PARATHA ON BOTH SIDES, SMEARING A LITTLE OIL ON IT.
COOK TILL BROWN SPOTS APPEAR ON THE SURFACE.
SERVE HOT OR COLD WITH CURD AND SPICY OR SWEET ACHAR.