Stuffed Parantha

Stuffed Parantha

Cabbage sabji and cooked rice

INGREDIENTS

Cabbage sabji-1 bowl, 

rice-1 bowl,

whole wheat flour(atta)- 2 cups,

 salt- to taste,

red chilli powder-1 tsp, 

tumeric powder-1/2tsp,

 green chilli chopped-1 tsp, 

garam masala - 1/2 tsp(optional)

. Butter- 4 tblspn.

METHOD

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough.

 Cover with a damp cloth and keep aside for fifteen minutes. 

Mix leftover cabbage sabji and rice, red chilli powder, green chilli,tumeric powder, garam masala and salt.

 Divide it into Six equal portions and keep aside for 5 minutes. Divide dough into Six equal portions and make pedas. 

Take a peda and flatten it by pressing. Place sabji and rice mixture(peda) on it and again make it into a peda. 

Seal the edges completely so that stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. 

This is now called a parantha.Heat a tawa, place parantha on it and cook on moderate heat for three minutes. 

Turn it and pour half a tablespoon of butter, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of butter on other side. 

Cook on low heat till golden brown. Serve hot with fresh yogurt or tomato ketchup.