Cabbage Paratha

Ingredients:

 

1.              Atta/Wheat Flour – 4 cups

2.             Cabbage – 1/4^th finely grated or 2 small cups

3.             Besan/Gram flour/Chickpea flour – 2 Tsp

4.             Green Chilli – 1 large/2 small - finely chopped or Red chilli powder

5.              Ginger – 1 tsp – very finely chopped

6.             Ajwain – ½ Tsp

7.              Jeera – ½ Tsp

8.             Garam Masala – ½ Tsp

9.             Dhanya powder/coriander powder – ½ tsp

10.         Curry leaves – 6/7 finely chopped

11.           Corriander leaves – 1Tbsp finely chopped

12.          Turmeric – pinch

13.          Salt – To taste

14.          Oil – 2/3 Tsps

15.          Milk – Cold/Warm – 1 small cup

16.          Water – 1 small glass

17.          Butter /ghee – for toast purpose

 

Preparation Method:

1.   Take a Wide bowl, mix well all the above ingredients (1 to 15) except  butter and then sprinkle water little by little to make a stiff,non sticky, dough, knead it well with your palm & fingers.

2.   Ensure to add very little water otherwise the dough becomes very loose & could not be rolled into balls.

3.   Keep the dough aside for 10-15 minutes by covering it with a cloth or paper Napkin

4.   Now make some round balls out of the dough in medium size (not too small or not too big size)

5.   Roll out into thick parathas by dusting it with flour (atta), parathas should be in thick size, unlike rotis/pulkas.

6.   Toast the parathas one by one in heated Tawa & drizzle some ghee/butter/oil as per your taste in all around the parathas and cook, flip again & repeat the same thing.

 

Note: Spinach can also be added along with Cabbage & you will find different color J

Serve hot hot Cabbage parathas with any kind of Raita or even tastes great with curd and pickle J