Why recepie famous for?
These parathas are quite easy to make, because there is no stuffing process involved. You just need to mix all the ingredients into the dough, and roll the parathas. The cabbage adds a nice crunch and noticeably strong flavour to the paratha.
Ingredients
For Cabbage Paratha
3/4 cup finely chopped cabbage
salt to taste
1 cup whole wheat flour (gehun ka atta)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
8 tsp ghee for cooking
For Serving With Cabbage Paratha
1 cup curd (dahi)
Instructions
For cabbage paratha
To make cabbage paratha, combine the cabbage with little salt, mix well and keep aside for 10 minutes. Squeeze the excess water from the cabbage.
Add the remaining ingredients, mix well and knead into a soft dough, using very little water.
Divide the dough into 8 equal portions and roll out each portion into a circle of 6" diameter, using little whole wheat flour for rolling.
Heat a tava and cook each cabbage paratha, using 1 tsp of ghee, till golden brown spots appear on both the sides.
Servethe cabbage paratha hot.
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