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1/2 cup - wheat flour
1/4 cup - any other available flour (rice, bajra, maize, etc.)
3-4 cabbage leaves
2 green chillies
1/4 tsp - ginger, grated
3 tbsp - oil
1/4 tsp - turmeric powder
salt to taste
How to Make Masala Paratha
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5 inch rounds.
Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
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