Not your gobi paratha, but this patta gobi and carrot paratha is just as yummy.
To make the dough for Cabbage Carrot Parathas, start with 2 cups of wheat flour in a mixing bowl. Make a well in the centre, and add 1 cup grated carrots, 1 cup grated cabbage, 2 chopped green chillies, and a handful of chopped coriander leaves. Also add 1 tsp jeera, ½ tsp haldi, 1 tsp red chilli powder, and drizzle about 2 tbsp oil in the mixture.
Combine the ingredients well and start by mixing the dough without adding any water since the cabbage and carrot will let out water of its own. Add water a little at a time and knead into a soft dough. Grease the dough with the remaining 1 tbsp oil, cover, and let it rest for at least 20 minutes.
Divide the dough into balls. You should get 8-10 parathas from this quantity. Roll slightly thick and score one side in a criss-cross diamond pattern. This will ensure the parathas cook through. Roast on medium-high heat, greasing each side with a little ghee or oil. Serve cabbage carrot parathas hot with boondi raitha, pickle, and papad.
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