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

Method:

1. 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.
2. Heat about 2 tsp of oil in a kadai. Add the ginger garlic paste and the onions.
3. Saute till the onions turn pink. Add the cabbage and the chili, coriander, turmeric powders and salt.
4. Cook for about 10 minutes plus, stirring now and then, till the cabbage is cooked and the stuffing is totally dry. Keep aside.
5. Divide the dough into 6 equal balls. Roll out one ball out into 4 inch diameter circle first.
6. Dust the dough with some wheat flour for easy rolling.
7. 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.
8. Do not apply a lot of pressure since the filling might break out.
9. Cook both sides of the paratha in a hot tawa, smearing ghee or oil.
10. Repeat the rolling, filling and cooking with the remaining dough balls.
11. Serve hot with curd and pickle.
12. Recipe courtesy: My Kitchen Trials

Recipe courtesy of Rajani