Vegetarian

Ingredients

• 2             tbsp oil
• 1             tbsp green masala
• 1/2          tsp salt
• 2             medium onions, peeled and sliced
• 1             lb cabbage, grated
• 1/2          lb carrots, peeled and grated
• 2             Soy sauce
• 4             oz bean sprouts
• 2             tbsp chopped fresh cilantro
• 2             tbsp sugar
• 10           Paratha pastry
• 1/4          cup oil for frying

Paste

• 2             tbsp white flour
• 2             tbsp water

Instruction

1. In a medium saucepan on med – hot heat, heat the oil.  Add the vegetables and cook for 3 minutes.  Add the  green masala, salt, soy sauce, cilantro and mix. Let the mixture cool.
2. Mix the white flour and water and make the paste.
3. Put 2 tbsp of filling in the centre of the parath,  fold envelope style, sealing with the paste.
4. Cook the paratha in a heavy griddle, on medium heat for a minute.  Turn and cook on the other side for a minute.  Brush with oil, turn and cook for a minute, brush the other side with oil and cook for a minutes.
5. Put the paratha on paper towel to drain the oil.

Serve with a chutney.

Serve with a green salad for lunch.