Purple Cabbage, Potato Paratha

We are potato lovers, everyone at home can have potatoes as anything everyday. If i make parathas with potatoes, none will say no to it. This time i couldnt resist myself adding some shredded
 purple cabbage along with potatoes to make some delicious paratha. Actually i rarely get purple cabbage from the nearby farmer's market , dunno why i rarely cook with apart from making coleslaw as this purple cabbage make the raw cabbage salad more colourful.My experiment with purple cabbage and potato paratha turned out extremely prefect, and the stuffing colour pulled everyone to think twice and somehow everyone at home thought that the stuffing was made with beets. However i revealed the secret ingredient while serving.

After a nutritious stuffed paratha and delicius crispy paneer masala ragi dosa, am posting this purple cabbage, potato paratha for this week's blogging marathon, my theme for this week is Indian bread basket. If you get a chance to cook with purple cabbage, dont forget to give a try to this stuffed parathas as they are simple and quick to make. Since the paratha goes for an ultimate potato-cabbage filling you doesnt even need any side dish to serve along with.This vegan parathas can be a super filling lunch as well as a satisfying dinner and anyone can carry this parathas happily in their lunchbox as well.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Purple Cabbage-Potato Masala:
3nos Potatoes (cooked & mashed)
1/4kg Purple cabbage (shredded)
2nos Onions (chopped)
2nos Green chillies (chopped)
1tsp Cumin seeds
1tsp Garam masala powder
Salt
Oil

Heat oil, let crack the cumin seeds, add the chopped onions, chopped green chillies, sauté everything for few minutes.

Add immediately the shredded purple cabbage,cook for few minutes.

Now add the mashed potatoes, garam masala powder and salt, cook everything in simmer for few minutes, put off the stove.

Keep aside and let them cool..

For Paratha:
2cups Wheat flour
water
Salt
All purpose flour for dusting

Take the wheat flour in a large bowl with salt, gradually add the water,knead everything as a soft dough,keep aside for half an hour.

Make a lemon size balls from the dough, dust with all purpose flour,roll them as a small disc.

Place a medium sized ball of already prepared purple cabbage-potato masala, seal the edges together, roll them as parathas by dusting with all purpose flour and rolling gently..

Heat a tawa, drop gently the stuffed purple cabbage-potato paratha,drizzle few drops of oil.

Cook on both sides in medium flame until they get cooked well.

Enjoy hot.

Masala de Chou violet- pomme de terre :
3 pommes de terre (cuit et ecrase )
1/4kg de chou rouge (rapé)
2 Oignons ( hachés )
1 piments verts ( hachés )
1 c à café de graines de cumin
1 c à café Poudre de garam masala
sel
huile

Chauffez l'huile , frire les graines de cumins et ajoutez les oignons hachés , les piments verts hachés ,et faire sauter le tout quelques minutes.

Ajoutez immédiatement le chou  râpé et faites cuire pendant quelques minutes.

Ajoutez les pommes de terre ,la poudre de garam masala  et le sel , faire cuire le tout pendant quelques minutes.

Gardez de côté.

Pour Paratha :
2 verres de Farine de blé (Indien)
eau
sel
farine

Prenez la farine de blé dans un grand bol avec le sel , ajoutez l'eau , pétrissez et gardez de côté pendant une demi- heure .

Faire 5-6 boules avec la pâte de paratha .

Saupoudrez les boules avec de la farine et aplatissez les avec un rouleaux à pâtisserie .

Placez une petite boule de masala chou violet-pomme de terre  sur la pâte aplatie, couvrir le masala avec la pâte et roulez les à nouveau comme une boule.

Roulez-les comme des parathas, cuire le paratha dans une poêle chaude avec un filet d'huile jusqu'à ce qu'ils soient bien cuits .

Servir chaud.