Wednesday, March 31, 2010

Kobij na Thepla - Cabbage Flatbread

This is a simple cabbage flatbread. One important thing while making this thepla is to use grater (large holes ok) to grate the cabbage and not to chop it with a knife. My food processor doesn't produce same shreds that the grater does. Very fine cabbage shreds are needed to knead and roll the dough.

Kobij na Thepla - count 12 - 15
Cabbage Flatbread
1 cup grated cabbage
1 tbsp sesame seeds
1/2 tsp coriander-cumin seed powder
1/4 tsp ajwain/owa/ajmo
1 1/4 cup wheat flour
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp chili-ginger paste
salt to taste
1/4 cup flax powder (optional)
1 tsp oil

oil for roasting
wheat flour for dredging

1. Mix all the dry ingredients with hand. Add cabbage. Try to bring everything together using the moisture from cabbage.
2. Add water gingerly, to bind a dough. Add 1 tsp oil and knead again.
3. Cover and keep aside for 10-15 minutes.
4. Make 12 - 15 equal sized balls. Roll into thin flatbreads using wheat flour as necessary.
5. Roast on a hot pan/griddle/tawa till brown spots appear on both sides.
6. Keep covered, in an aluminum foil or clean cotton towel.
7. Serve with chundo - Gujarai grated mango sweet-sour-spicy pickle.

Note -
1. As mentioned in the introduction above, it is imperative to grate the cabbage to knead and roll the flatbread easily.


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