Cabbage Paratha

Preparation

• Wash the cabbage, cut it in to half and grate using a fine grater. Take the grated cabbage in a pan and saute in medium flame till the raw smell subsides.

Method

1. Next add the spices like red chilly powder, salt, turmeric powder, garam masala, mango powder and cumin powder. Saute till everything combines well. Add some coriander leaves and let it cool down. Sieve the flour in to a wide bowl.
2. Add sauteed cabbage also to the flour. Give a quick mix to get it in crumbled form. Then adding water in steps knead a pliable dough. Keep the dough covered with damp cloth for about 15-20 minutes. And then divide in to 6-8 equal sized balls.
3. Dust the rolling board with enough flour and keep a dough ball. Slowly roll it in a circular fashion to form a 5″ disc. Meanwhile heat a skillet and transfer the rolled paratha over it. Apply ghee over the paratha and as bubbles form, flip and cook the other side as well till some brown spots appear.
4. Repeat the process with rest of the dough. Awesome cabbage paratha is ready to serve with some yogurt and pickle.

Notes

• Sauteing grated cabbage is optional. If you like the raw smell of this veggie then you can add it directly to flour.
• Adjust spice powders according to your taste.
• Finely chopped coriander leaves make the cabbage paratha look attractive. So do not skip it.
• The dough consistency is very important. It should neither be stiff nor too loose. The dough shouldn’t have any cracks on it, if it has then sprinkle some more water and knead.