Preparation:

• Clean and chop cabbage.
• Also fine chop garlic and green chillies.

Recipe:

How to make Cabbage masala:

• In a pan heat a tbsp of oil, saute garlic and green chillies.
• Add cabbage and mix well.
• Put some salt, garam masala and chilli powder.
• Mix, sprinkle some water, cover with a lid and cook just for two minutes. Since we are going to cook the cabbage again in paratha this fast cooking is enough.
• Switch off and let the cabbage masala cool down.
• Take wheat flour in a mixing bowl, add the cabbage mix we prepared.
• Mix well to properly incorporate the masala with flour.
• Now gradually add water and start kneading.
• Make a soft dough, apply some oil and let it rest for ten minutes.
• How to make cabbage parathas:
• Make tennis ball-sized dough balls.
• Roll as thin as possible. Paratha can be slightly thick.
• Heat a roti tawa, smear with oil/ghee and place the paratha.
• Cook the bottom side in medium flame until bubbles appear.
• Brush oil on top, flip and cook the other side for few minutes until paratha gets brown spots.
• Remove from the tawa, store in a hot case or serve hot with masala curd/pickle/gravy.
• Goes good with paneer Tikka, paneer lababdar, kadai chicken.