Cabbage Onion Paratha

• Vegan

• Produce

  • 3/4 cup Cabbage
  • 1 Chillies, green
  • 1/2 tsp Coriander/dhaniya, powder
  • 1 an inch piece Ginger
  • 1 pinch Hing/asafoetida
  • 1 Onion, medium
  • 1 Red chili, Dry

• Baking & Spices

  • 1/4 tsp Garam masala
  • 1 Salt
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds
  • 1/2 tsp Cumin seeds/jeera, powder

Found on vegetariantastebuds.com

Ingredients

• 1 cup whole wheat flour
• ¾ cup finely shredded cabbage
• 1 medium onion, finely chopped
• 1 tablespoon oil
• 1 broken dry red chili, deseeded
• ½ teaspoon cumin seeds
• pinch of hing/asafoetida
• an inch piece of ginger, grated
• 1-2 green chillies, finely chopped
• ½ teaspoon cumin seeds/jeera powder
• ½ teaspoon coriander/dhaniya powder
• ¼ teaspoon garam masala
• salt to taste

Directions

• Heat oil in a non-stick pan. Add dry red chili and cumin seeds.
• Once it splutters, add hing/asafoetida, finely chopped onions, green chillies and ginger. Sprinkle a pinch of salt and saute until onions turn transparent.
• Then add shredded cabbage and all the spice powders one by one - coriander powder, cumin powder, garam masala powder and salt (Be careful while adding salt at this stage, as we have added a pinch of salt to onions. So, add salt accordingly) and saute till cabbage is cooked and mixture gets blended well.
• Remove from flame and keep aside.
• In a wide bowl, combine whole wheat flour and pinch of salt.
• Add the prepared cabbage-onion mixture and knead into a smooth dough adding water gradually.
• Divide the dough into equal parts and make balls out of it.
• Dust a little flour and roll in to make parathas. Roll out parathas of medium thickness.
• Heat a tawa/non stick pan and place the paratha.
• Cook the paratha using little oil till golden brown spots appears on both sides.
• Repeat the same steps to make more parathas.
• Serve hot with curd, chutney or pickle.

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