Punjabi Parantha Recipe: Cabbage parantha is favored by kids and elders in winter season. Cauliflower and flavored parathas might be served with chutney, curd or any vegetable of your selection. This is a wholesome possibility of breakfast that’s ready rapidly. So let’s learn the way to make crispy cabbage parathas.
Ingredients for making cabbage paratha
-2 cups wheat flour
-1/2 cup Ghee
Ingredients for stuffing
-2 cups grated cauliflower
-2 tbsp chopped coriander leaves
-1 tsp ginger chopped
-1 tsp inexperienced chillies finely chopped
-1 tbsp salt
-1 tbsp lemon juice
How to make cauliflower paratha
To make cabbage parantha, first knead the wheat flour in water and make small dough from it and roll it frivolously. Fold the sides frivolously into the form of the cup and hold the cabbage combination in the middle. Now shut it and roll it. Apply mild dry flour, in order that it doesn’t break whereas rolling. Put the pan on the fuel and warmth it. When the griddle is nicely heated, mild the flame. Now put the rolled paratha on the pan. When the paratha begins to lighten from the sting, apply ghee on it. When it’s roasted from one aspect, then flip it and roast it from the opposite aspect additionally. Serve the paratha by taking it off the flame.