About:

Tasty indian bread Stuffed with Cabbage, Carrot and Caulifolwer (C3)  is a new combination. Stuffed with lightly cooked, crunchy spiced veggies. These parathas can be enjoyed during snack time, for breakfast or even a wonderful accompaniment with the meal.

Health Benefits:

Cabbage is rich in vitamin c, carrots are rich in vitamin A. Cabbage and carrots are rich in beta-carotene which helps in improved vision.

Makes: 7-8 parathas
Cooking time: 18-20 minutes
Preparation time: 20 minutes

Ingredients:

• Whole wheat flour-1cup
• Salt-pinch
• Warm water-1/2cup/ as required
• Oil-1tsp+for cooking parathas
• Flour- for dusting

Stuffing:

• Grated Carrot-3 medium
• Grated Cabbage-1 cup
• Grated Cauliflower-1/2 cup
• Finely chopped onion-1 num
• Green chilli paste-2 tsp
• Garlic paste-2tsp
• Chat masala-1/2tsp
• Amchoor powder/dry mango powder-1/2tsp
• Garam masala-1/2tsp
• Oil-1tsp
• Salt- as per taste
• Finely chopped cilantro-a handful

Method:

For dough:

• In a mixing bowl combine wheat flour, salt and knead to the soft pliable dough by adding warm water.
• Wrap it with the wet muslin cloth and keep it aside for 15-20 minutes.
• After resting drizzle some oil and knead the dough again till smooth elastic.
• Keep aside

For stuffing:

• Heat oil in a broad non-stick pan add onions, chilli paste, garlic paste and saute on a medium flame for 2 minutes.
• Add grated cabbage, carrot and cauliflower and saute on a medium flame for another 2-3 minutes
• Add garam masala, chat masala, dry mango powder, salt mix well and cook for a minute
• Remove from the flame, let it cool down
• As it cools down add finely chopped cilantro mix well and divide into 7- 8 equal portions.
• Keep aside.

To make parathas:

• Take the dough and roll out into small 3”diameter circle using a little dry flour for dusting
• Place a portion of stuffing in the centre and bring all the edges together seal and roll it again to the 6”diameter circle
• Heat a non-stick tava and cook the parathas by drizzling some oil till it turns golden brown in colour from both sides.
• Repeat the same with the remaining dough and stuffing.

• Serve hot with:

Bhindi/Okra yogurt Dip:

Flaxseed/Linseed Raita:

Pistachio and Mint Raita:

Note:

• You can even use chilli powder instead of chilli paste