Sunday, November 16, 2008

Cabbage Paratha

At the intersection of BMCC Road and Fergusson College Road stands Hotel Rangoli. A place that in all respects is pretty low key, tries too hard to be cool and for the most part, would not be missed if it ceased to exist. This is one of the third tier hotels in terms of places you want to be. If Vaishali is closed and Roopali is too crowded and you really want to eat, then Rangoli is a semi-decent option. It is also a great option if a young man has befriended a young woman whose entire family hangs out at Vaishali and the two lovebirds want to have a date, but not have the young man beaten to a pulp and at the same time have the illusion that they can express their love in public freely.... you get the idea. Rangoli's food, although pretty decent, tries to hard to be everything to everyone, but really doesn't do justice to any of it. I did spend a decent amount of time there in the days when Vaishali was undergoing reconstruction and the parathas there weren't bad. However, it failed to convert any real customers, myself included, during that period. I do fondly remember the parathas at Rangoli as that was the only thing that Vaishali didn't serve. And they were'nt bad. Of course, I haven't been there since Vaishali reopened in 1996 and that doesn't say a lot about Rangoli.

1 Cabbage finely chopped
1/2 tsp ginger paste
2 Green Chillies finely chopped
1/2 tsp Chili Powder
1 tsp Turmeric
Salt to taste
3 tbps cooking oil

Click here for dough recipe

In a wok heat the oil and add ginger paste.
Once the ginger starts for bubble add green chillies, turmeric and chili powder
Add cabbage and salt and toss
Cook on medium heat stirring occasionally till cabbage is fully cooked
Place aside and allow to cool fully

To make the paratha, take a golf ball sized ball of dough
Flatten and cup it
Put some cabbage in the cup and close the cup so that the cabbage is completely stuffed
Flatten the ball gently and roll it out into a flat paratha using hands of a rolling pin
Heat a skillet to high and put the paratha on the skillet
If the skillet is hot enough, no oil is required
Cook both sides evenly
Serve hot with yogurt and garlic chutney


Manasi said...

What are you talking about 'thirs tier'...their malai kofta kicked some serious ass!

Raaga said...

I think you missed out cabbage in the ingredients :)

Alka said...

Cabbage parathas are new to me,but they do look inviting....recipe sounds simple and interesting !

Tee said...

Rangoli did have a few decent items on their menu. But i don't ever remember tasting their cabbage parathas.
We did however have loads of entertainment with one of their managers...he was so hilarious!

Adhi Potoba said...

They had a few parathas. Gobi, paneer and aloo. Cabbage wasn't one of them.

Divya Vikram said...

Glad you like the carrot chutney..wil try your cabbage paratha.Looks healthy.

Sagari said...

lovely paratass

Sheetal Kiran said...

I call parathas my second love after aloos .. lovely recipe, Indrajeet.

Anonymous said...

Hello, I tried these yesterday but the cabbage started oozing out of the paratha dough. The paratha tasted very nice nice but visually were not too appealing and quite honestly made a mess.. Please advise if I need to do anything to have the cabbage "packaged" neatly in the paratha.

Adhi Potoba said...

Hi Shivangi,
The cabbage has to be shredded extra fine and cook it for a while so you let enough of the moisture out. As you're cooking also remember to flatten any stem lumps using a masher so in the end when it is cooked you're left with something that is the consistency of stir-fried palak. This way when you're rolling it out, the cabbage will spread evenly and not break through the dough.

Wandering Mind..! said...

Instead of making a cup of the dough and filling it..take 2 small dough ball and flatten them using rolling pin. Flatten them to a size of pooris. Spread the filling on one of the flattened dough. Place the 2nd on top of the filling...Kinda like a sandwich. And now flatten the entire thing. This helps in adding more filling to the paratha and is less messy specially when you make Cabbage or Raddish parathas. This is a typical Punjabi way of making it.