I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
|Prep time||Cook time||Ready in||Yields|
- 3 cups wheat flour
- 1/4 tsp cumin seeds
- 1/2 tsp carom seeds
- 1 1/2 tsp oil and 1/2 tsp ghee, or use only oil
- 1 cup cabbage, finely chopped
- 1 cup onion, finely chopped
- 1 green chili, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1/4 tsp red chili powder, optional, I didn't use
- 1–2 tsp oil/butter, for greasing or cooking parathas
- 1/2 tsp salt, or as per taste
- Put the wheat flour, chopped onion, cabbage, green chili, salt, cumin seeds, carom seeds, chopped coriander leaves, and oil/ghee in a mixing bowl. Combine them with your hands.
- Add some water and knead to get a soft and firm dough. Don't press while kneading the dough, as this will cause the onion and cabbage to leak water.
- Grease the dough ball with oil and cover it. keep it aside for 5–10 minutes.
- Divide the dough in lemon size balls. Take a ball and dip it in wheat flour. Roll it to get a round, medium-thick flatbread. You can make 3–4 of these at a time.
- Heat a flat pan or griddle. Sprinkle some butter, oil, or ghee on the pan. Place the flatbread on it and set the fire to medium-high. Cook by gently pressing the flatbread.
- Flip it when the bottom side turns golden. Sprinkle oil/butter/ghee on the top and cook until the other side also golden.
- Remove the paratha and keep them on a plate. Repeat this procedure for all the parathas.
- Your cabbage and onion parathas are ready to serve. Serve them hot with pickle and curd. Alternatively, you can serve them with tomato sauce and any spicy dip. Enjoy!