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MINTY STUFFED PARATHAS [Calorie Count: 91]
(preparation time: 30 minutes, cooking time: 45 minutes, makes 20 parathas.)

Ingredients:


FOR THE DOUGH
2 TEACUPS WHOLE WHEAT FLOUR
1/2 TEASPOON SALT
2 TEASPOONS OIL
FOR THE MINT SAUCE (FOR THE DOUGH)
3/4 TEACUP MINT LEAVES
1 TEASPOON LEMON JUICE
1/2 LEVEL TEASPOON CUMIN SEEDS
3 GREEN CHILLIES
1 LEVEL TEASPOON SALT
FOR THE STUFFING
2 TEACUPS CHOPPED CABBAGE
1 TEACUP BOILED GREEN PEAS
1 CHOPPED POTATO
1 CHOPPED ONION
JUICE OF 1 LEMON
2 PINCHES GARAM MASALA
1 TABLESPOON CHOPPED CORIANDER
1 TABLESPOON GROUND GREEN CHILLI
1/2 LEVEL TEASPOON SUGAR
2 TEASPOONS OIL
SALT TO TASTE
FOR COOKING
2 TEASPOONS OIL OR BUTTER
ACCOMPANIMENT
1 1/2 TEACUPS FRESH CURDS, (OPTIONAL)


Preparation :
Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend. Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough. Knead well and divide into 20 portions. Roll out the portions into thin rotis. Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands. Crush the green peas. Heat the oil and add the potato and crushed peas. Sprinkle a little water on top, cover and cook untilsoft. Add the cabbage and onion and cook for 1 minute. Add the lemon juice, garam masala, coriander, green chilli, sugar and salt. Divide into 20 portions. Put one portion of the stuffing on each roti and fold. Arrange all the stuffed rotis in a greasedbaking tray. Brush lightly with a little ghee or butter and bake in a hot oven at 200c until pink spots appear. Alternatively, cook on a tawa (griddle) on both sides and brush lightly with oil or butter.

 

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