Cabbage Paratha

Ingredients:

Shredded Cabbage – 2 cups (1/8 of a whole cabbage approx.)

Whole wheat flour (Atta) – 2 cups

Salt – 2 flat teaspoons

Sambar powder - 1 teaspoon

Garam masala powder – ½ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Curry leaves - 10 to 15 (finely chopped)

Cumin seeds - 1 teaspoon

Carom seeds (Omam/Ajwain) – 1 teaspoon

Water - between ½ & ¾ cup approx

Oil - 13 teaspoons

Method:

1. Cut cabbage into fairly big pieces, using a food processor or mixer grinder shred finely.
2. That would yield 2 cups of chopped cabbage approximately.
3. In a large bowl combine whole wheat flour, shredded cabbage, salt, sambar powder, garam masala powder, salt chopped corriander and curry leaves, carom seeds and cumin seeds.
4. Combine well and keep closed for about 30 minutes.
5. Add water little by little to form a smooth dough.
6. Add a teaspoon of oil and coat the dough, rest for 15 mins.
7. Make 12 equal sized balls and rest again for 5 to 10 mins.
8. Roll out a little thicker than normal chapattis.
9. Toast in a flat pan with 1 teaspoon of oil for each paratha.
10. Serve hot with raitha/pickle.