Cabbage Parantha

Ingredients list for Cabbage Parantha

• 1 cup Cabbage grated
• 1 1/2 cups for dusting Whole wheat flour
• 1 cup Gram flour
• 1/2 teaspoon Carom seeds
• 1-2 Green chillies chopped
• a pinch Asafoetida
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• as required Milk
• 2 teaspoons Oil
• as required Ghee

Method

1. Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.
2. Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.
3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.
4. Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.
5. Place them on serving plates and serve hot with a pickle of your choice.