Submitted By: Vaishali
Makes 4 parathas of a medium size
For the stuffing –
1/4 of large cabbage shredded finely
2 tablespoons besan
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp sugar
1/2 tsp chaat masala
5-6 sprigs cilantro leaves finely chopped
1 green chilli (or to taste) finely chopped
1/4 tsp ajwain (carom seeds)
salt to taste
1 tbsp oil
Heat oil in a non-stick kadai and when it heats up add the besan. On a medium flame mix well and keep mixing and stirring till the besan leaves out a nice aroma and becomes a little reddish brown. Add all the dry spices, cilantro leaves and green chillies and roast for 30 seconds on medium flame.
Now add the cabbage and cook for about 4-5 minutes till the mixtures dries up a little.
Use this as a stuffing inside a chapati dough.
For the paratha –
1 cup whole wheat flour (atta)
1/2 cup water (usually it takes 50% of water to make a soft dough)
Kneed well. You need not add oil at this stage, since you will need to add oil when you are cooking the parathas on the griddle/tawa
Make 4 balls of the dough and spread each ball with fingers to expand its ends on a rolling surface. Let the centre remain a little thick. Now make 4 portions of the stuffing and place in between. Cover it by folding all sides to the top. Now dip in some dry flour and roll gently taking care that the stuffing doesnt ooze out.
Cook on both sides on a hot tawa, about 2 minutes each side adding some oil. The parathas will be nice and crisp with filling!