Ingredients

• 1 cup - cabbage very finely chopped
• 1- small onion - finely chopped
• 1 tsp (or to taste) - chili powder
• 1/4 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - ginger garlic paste
• 2 cups - wheat flour
• water
• salt
• Oil

How to Make Cabbage Stuffed Paratha

• Make the chapati dough by mixing and kneading the wheat flour with about a cup of water. Cover and keep aside. Mince or grate the cabbage for stuffing.
• Heat about 2 tsp of oil in a kadai. Add the ginger garlic paste and the onions.
• Saute till the onions turn pink. Add the cabbage and the chili, coriander, turmeric powders and salt.
• Cook for about 10 minutes plus, stirring now and then, till the cabbage is cooked and the stuffing is totally dry. Keep aside.
• Divide the dough into 6 equal balls. Roll out one ball out into 4 inch diameter circle first.
• Dust the dough with some wheat flour for easy rolling.
• Add about a tbsp of the cabbage filling and seal the dough ball from all sides. Dust in flour again and roll out into a 6 - 7 inch big paratha.
• Do not apply a lot of pressure since the filling might break out.
• Cook both sides of the paratha in a hot tawa, smearing ghee or oil.
• Repeat the rolling, filling and cooking with the remaining dough balls.
• Serve hot with curd and pickle.
• Recipe courtesy: My Kitchen Trials