Mix flour, cabbage, green chilli, sambar powder, coriander, salt, oil and ginger well.
Sprinkle water little by little to make a stiff, non-sticky, yet pliable dough.
Roll into thin parathas with generous dusting of flour.
Toast on tawa on both sides until golden brown spots appear.
Drizzle oil if desired.
Serve with any kind of raita or with curd and pickle.
Recipe Courtesy: Rak's kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.