Cabbage Paratha (Besan-Wheat) with Coriander Chutney & Salad

Ingredients

• 80 g wheat flour
• 40 g besan (chickpea flour)
• 120 g finely shredded cabbage
• 20 g onion, finely chopped
• 15 g fresh coriander leaves
• 1 green chilli (optional)
• 5 ml oil for dough + 10 ml for cooking
• 2 g salt
• 80 g mixed salad (cucumber, tomato, carrot)
• 5 ml lemon juice

Preparation

1. Mix wheat flour, besan, salt and 5 ml oil; knead soft dough with water; rest 10 min.
2. Sauté cabbage and onion briefly with a pinch of salt; cool and mix with chopped chilli if using.
3. Divide dough, stuff with cabbage mix, roll into parathas.
4. Cook on tawa with light oil until golden on both sides.
5. Blend coriander, chilli, salt, lemon and little water into chutney.
6. Serve hot parathas with chutney and lemon-dressed salad.