Usually the veggies that are not most sought after, can be made more appealing by turning them into paranthas. It becomes a healthy breakfast, snack or lunch box option. If served with some other vegetable, can also be a part of lunch or dinner menu. We usually like to consume cabbage in the form of parantha, thepla, thalipeeth or a fritter and not as a vegetable. Sometimes we add cabbage to frankie too.These paranthas are served with curd, pickle, chunda or even with some gravy vegetable.
2 cups Whole wheat flour
1 cup Finely grated or minced cabbage ( quantity can be increased or reduced as per individual tastes)
1/2-1 tbsp Ginger green chilly paste
1 tsp Chaat masala
Salt as per taste
1 tsp Garam masala
1 tsp Turmeric powder
1/2 tbsp Coriander/Dhaniya powder
1/2 tbsp cumin seeds powder
1/2 cup Chopped coriander leaves ( optional)
1 tbsp Lemon juice/ curd
2 tsp sesame seeds ( optional)
- Take finely grated or minced cabbage. Add salt and leave it aside for 15 mnts.
- The juice will be released from the cabbage. Add all the other ingredients.
- Knead well with very little water. Knead it into a hard dough as during resting also some water may get released.
- Coat it with oil and allow it to rest for half an hour.
- Heat a skillet. Make round balls of the kneaded dough.
- Take each bowl and roll it into thin flat discs. Place in the heated skillet.
- Let it cook well from both sides till brown spots appear.
- Grease both sides with oil or ghee.
- Serve hot with curd/picke or veggie