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stuffed with cabbage, peas and potatoes
Cut cabbage crosswise so as to obtain thin slices, then sprinkle with salt and let it rest.
Meanwhile boil the peas, finely chop the onion and grate the potato. Wash the cabbage, removing the salt, fry together the onion for a few minutes, then add the potatoes and continue cooking for about 20 minutes until the vegetables have softened.
Pass the boiled peas to the mixer, creamy and add to vegetables. Add the lemon juice, sugar, garam masala and pepper to taste (should be a bit 'spicy but not too much). Season with salt and cook another few minutes before removing from heat. Stuff the
parantha with the filling and serve with chutney or yogurt. If you can not have paratha tulizzare base "warm" as the flat bread or Arabic bread.
.
Meanwhile boil the peas, finely chop the onion and grate the potato. Wash the cabbage, removing the salt, fry together the onion for a few minutes, then add the potatoes and continue cooking for about 20 minutes until the vegetables have softened.
Pass the boiled peas to the mixer, creamy and add to vegetables. Add the lemon juice, sugar, garam masala and pepper to taste (should be a bit 'spicy but not too much). Season with salt and cook another few minutes before removing from heat. Stuff the
parantha with the filling and serve with chutney or yogurt. If you can not have paratha tulizzare base "warm" as the flat bread or Arabic bread.
.
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