Cabbage Roti (Indian flat Bread) and some amazing pictures...

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Have a look at this picture, can you guess what it is



This is a sculpture made with pencils......amazing isn't it ? What fantastic creativity and talent to be able to come up with something this beautiful....Here are a couple more of these pencil sculptures. Surely, this artist has taken pencil art to a whole new level, right?



And a closer view of the picture



I received these pictures in my mail and wanted to share these with my readers.

Moving on to the reason for this post....cabbage roti. My food processor surprised me recently.....usually I use it for grinding, grating and making stuff like this oat and nut fudge, I have never used it to cut cabbage or other vegetables. But recently when I was in a rush and had to cut a great deal of cabbage, I was desperate enough to give it a try and found that it works in a pinch and it also cuts very fine.

When I saw the finely cut cabbage, it struck me that I could easily use this in a roti and it would really work well. And since there is no better way to know for sure than to try it out, that is just what I did....and loved how it turned out. The cabbage adds a light crunch and texture to the roti that we thoroughly enjoyed. Both the Ajwain (carom seeds) and Shah jeera(caraway seeds) added a very unique flavor to the roti and the flax seed meal added an extra burst of nutrition.




Click here for a printable view of this recipe

Ingredients and Method to make Cabbage Roti

3 cups Whole wheat flour (Atta/ Godumai maavu)
2 cups very finely cut/shredded cabbage (Gobi/ gobhi/ Muttaikos)
2 tbsp flax seed meal (powdered alsi) (optional)

salt according to taste (approx 2 tsp salt)
1 tsp chilli powder
1/2 tsp Ajwain/ Omam (Carom seeds)
1/2 tsp Shah jeera (Caraway seeds)
1/2 tsp Dhania powder (Coriander powder)
3/4 tsp Jeera powder (Cumin powder)

approximated 1 cup of water to form the dough
2 tbsp oil

a little extra flour for rolling the dough
a little extra oil/ ghee( clarified butter) to apply on rotis

In a large bowl assemble the wheat flour, flax seed meal and all the spices, mix well.

Add finely cut cabbage and mix it in with the flour.

Add water a little at a time and knead to form a stiff dough. Add oil and knead for a few more minutes.

Unlike other rotis for cabbage roti make the dough a little more stiff as the dough tends to soften because of the cabbage.

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Keep dough covered and let it rest for about 15 to 20 minutes. Knead again for a minute or so and divide the dough into equal lemon sized balls.

Heat a griddle/ flat pan/ tawa.

With the help of a little flour roll out the dough into a circle of desired thickness.

Place the rolled out dough on the griddle/ tawa/ flat pan and let it cook on one side for a minute or two. Flip and cook the other side.

Apply a few drops of oil/ ghee on the top side of the roti and flip over and apply oil to the other side as well.

Cook both sides for an additional few seconds until brown spots appear on them.

Remove and serve hot with raita / or curry of choice.

Notes

Yield will depend on the size of the roti.

Balance of dough can be refrigerated for a day or two. In case you refrigerate the dough and find that the dough has become considerably looser, you can add a little more of whole wheat flour and re-knead it before using it again.