Cabbage paratha

Paratha is very oft eaten as a breakfast item in North India. It is cooked with butter or ghee. The word paratha is a combination of parat and atta, which means cooked wheat dough. Atta is the Hindi word for wheat flour. This flatbread can be stuffed with vegetables like potato, carrot, cauliflower, cabbage or radish.

The building blocks of Mom's bewitching paratha...

Cabbage - 1/2 cup

Ginger - 1/2 inch

Green chili - 1

Onion - 1

Salt - a bit

Wheat flour - 1 cup

Water - a splash

Rice bran oil - for cooking the paratha

The course of action... 

Cut cabbage and onion into very small pieces. Mince ginger and chili. Merge cabbage, onion, ginger, chili and salt.

Combine wheat flour, water and salt. Knead to prepare chapati dough. Make 2 balls out of this and roll both to make 2 separate thin round doughs. Spread the merged cabbage mix on top of one of the flat dough. Cover with the second one and press with your fingers to join the edges. 

Heat up a tawa and lightly spread oil. When it warms up, place the dough that has just been put together. After a minute, flip. When both sides are cooked unquestionably, take off from heat. Serve alongside yogurt, pickle and get a buzz out of it!

A sketch by my daughter :-)