Cabbage paratta with Curd and Haldi (Fresh Turmeric) pickle. #punefoodie
When I started cooking I used to wait for Sundays to watch the programme at Zee tv Khana Khazana by chef @sanjeevkapoor
He used to explain the recipe so well that even if you don’t follow the language you would understand it clearly.
This is one of the receipes I learnt from the show. I have made little changes to suit my taste.
Cabbage grated 1 cup
Ginger grated 1 table spoon
1 or 2 green chillies finely chopped
2 tablespoon finely chopped coriander leaves
Salt per raste
Oil 1 to 2 tablespoons.
Jeera 1 teaspoon
Garam masala 1 teaspoon (optional)
1 and half cup wheat flour.
Mix all the ingredients and make a soft dough.
Donot add water. As cabbage will release some water.
If the dough is hard you can add water little by little. I have added 1 table spoon curd to make a soft dough.
Roll it out into round rotis and cook on a hot tawa till it becomes golden brown on both sides.
Cook with oil or ghee.
Ghee gives it a different flavour.
Make sure you roll them out immediately after kneading the dough.
Otherwise it may become tough to handle.
Serve hot with curd and pickle. Or enjoy it as it is.
I usually serve with curd and mango pickle or achar pachranga.
But today I tried Fresh Turmeric pickle from @rumaasworld