1 cup whole wheat flour
¾ cup finely shredded cabbage
1 medium onion, finely chopped
1 tablespoon oil
1 broken dry red chili, deseeded
½ teaspoon cumin seeds
pinch of hing/asafoetida
an inch piece of ginger, grated
1-2 green chillies, finely chopped
½ teaspoon cumin seeds/jeera powder
½ teaspoon coriander/dhaniya powder
¼ teaspoon garam masala
salt to taste
Heat oil in a non-stick pan. Add dry red chili and cumin seeds.
Once it splutters, add hing/asafoetida, finely chopped onions, green chillies and ginger.
Sprinkle a pinch of salt and saute until onions turn transparent.
Then add shredded cabbage and all the spice powders one by one – coriander powder, cumin powder, garam masala powder and salt (Be careful while adding salt at this stage, as we have added a pinch of salt to onions. So, add salt accordingly) and saute till cabbage is cooked and mixture gets blended well.
Remove from flame and keep aside.
In a wide bowl, combine whole wheat flour and pinch of salt.
Add the prepared cabbage-onion mixture and knead into a smooth dough adding water gradually.
Divide the dough into equal parts and make balls out of it.
Dust a little flour and roll in to make parathas. Roll out parathas of medium thickness.
Heat a tawa/non stick pan and place the paratha.
cook the paratha using little oil till golden brown spots appears on both sides.
Repeat the same steps to make more parathas.
Serve hot with curd, chutney or pickle.