Cabbage Stuffed Paratha with Coriander Chutney

Ingredients

• 150 g whole-wheat flour
• 200 g shredded cabbage
• 1 small onion, finely chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 tbsp oil
• 50 g fresh coriander leaves
• 1 green chilli
• 1 tbsp lemon juice
• Salt to taste

Preparation

1. Knead flour with water and a pinch of salt into a soft dough; rest 15 minutes.
2. Sauté cumin, onion and cabbage with garam masala and salt until wilted; cool.
3. Divide dough, stuff with cabbage mix, seal and roll into parathas.
4. Cook on a hot tawa with light oil until golden on both sides.
5. Blend coriander, chilli, lemon juice, salt and splash of water into chutney.
6. Serve hot parathas with the fresh chutney.