Cook Cabbage Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Cabbage Parantha Bread
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Cabbage Parathas. Now, let's begin. This is the cabbage, we add some dry coriander powder to the cabbage, some salt sprinkled, sprinkle some red chilli powder, we add some dry mango powder, some carrom seeds, cumin seeds, and finally, coriander leaves to be sprinkled on the top. We take some dough, knead it, roll it, like that--that's how we do it. Add some dry flour, and use our rolling pin to start rolling it. We mix the mixture nicely, all mixes together, and there it goes on top of the kneaded dough. Spread nicely, and evenly all across. We seal the dough, nicely, shouldn't come out. Add some dry flour again, start rolling it, nicely, gently, we roll it with rolling pin, until it goes on top of the hot pan. We add some oil, this will help us. You keep roasting the paratha, turns nice, brown and red, and once it's ready, put a drop of butter on top of it, and this is how it's going to look. Now doesn't that look yummy?
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Cabbage Parathas. Now, let's begin. This is the cabbage, we add some dry coriander powder to the cabbage, some salt sprinkled, sprinkle some red chilli powder, we add some dry mango powder, some carrom seeds, cumin seeds, and finally, coriander leaves to be sprinkled on the top. We take some dough, knead it, roll it, like that--that's how we do it. Add some dry flour, and use our rolling pin to start rolling it. We mix the mixture nicely, all mixes together, and there it goes on top of the kneaded dough. Spread nicely, and evenly all across. We seal the dough, nicely, shouldn't come out. Add some dry flour again, start rolling it, nicely, gently, we roll it with rolling pin, until it goes on top of the hot pan. We add some oil, this will help us. You keep roasting the paratha, turns nice, brown and red, and once it's ready, put a drop of butter on top of it, and this is how it's going to look. Now doesn't that look yummy?
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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