To start preparing the chipol of cabbage carrot cipolle recipe, first we will connect the cutting blade to the food processor and then add the cabbage and onion to the processor. Close the lid and turn on the food processor. Finely chop the onion and cabbage.
Remove the cutting blade and fix the grated blade. Add the carrot through the buncuccio of the food processor and the carrots grated.
Once performed remove the grid blade and fix the blade knead. Add the flour, close the lid and turn on the food processor to mix everything well.
Then add the green chillies, mint leaves, cumin powder, salt to taste and start the blender.
Slowly, add a little water at a time to bring together the dough. Sprinkle the oil through the spout and continue merge until the dough moves away from the side of the bowl.
If your dough seems too sticky, add a little more flour to the processor and mixture. Once done, remove the dough in a bowl.
Divide the cabbage carrot cipolin pudin dough into portions of lemon sizes and keep aside.
Sprinkle a work surface with flour and roll the dough into the flour. With the help of the rolling pin, flatten the balls in a circle of 5 -inch diameter. The PL should be beautiful and thin to cook evenly and quickly.
Preheated a taw over high heat and place the cabbage carrot onion cipolin on the hot tawa.
Leave a few seconds once you notice small bubbles that form at the top. Sprinkle the oil over the cipol of cabbed carrots and upside down again after a few seconds. Make the oil again on the other side.
Continue to turn upside down and cook the PLA over high heat until golden brown spots appear.
The continuous movement of launch and cooking helps to cook Theplas correctly and also ensures that they remain soft.
The similar process continues with the remaining rolled portions and serves hot.
Serve the prescription of Cipolla di Cabolo di Cabolo onion together with the Gujarati Kadhi and Khatti Meethi Tedora Sabzi recipe for a delicious daily meal.
