Cabbage Paratha (Low Oil) (No Onion-Garlic)

Ingredients

• 120 g whole wheat flour
• 150 g cabbage, finely grated
• 1 green chilli, minced
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp carom seeds
• 2 tbsp fresh coriander, chopped
• 1/2 tsp salt
• 2 tsp oil
• 40 ml water

Preparation

1. Knead flour with water and pinch of salt into soft dough; rest 10 minutes.
2. Squeeze excess water from grated cabbage; mix with chilli, cumin, turmeric, carom, coriander and salt.
3. Divide dough into 2 balls; roll each, fill with cabbage mix, seal and roll gently into discs.
4. Cook on hot tawa, brushing 1 tsp oil total per paratha, until golden spots appear.
5. Flip once more for even browning; keep covered.
6. Serve hot as one portion of two parathas.