Cabbage Paratha (Non-Stuffed)

Step 1: Prepare the Dough

In a mixing bowl, add 1 cup flour, 1 tablespoon gram flour, 1 teaspoon sesame seeds, 100 grams of finely chopped cabbage, 1/2 teaspoon salt, 1 chopped green chili, a handful of fresh coriander, and 1 teaspoon oil. Mix all the ingredients well with your hands.

Step 2: Knead the Dough

Gradually add water, little by little, and knead the mixture into a tight dough. Ensure the dough is not too loose, as the cabbage and salt will release moisture during resting, making it softer.

Step 3: Rest the Dough

Cover the dough and let it rest for 10 minutes.

Step 4: Form Dough Balls

After resting, divide the dough into three equal-sized balls (loi).

Step 5: Roll the First Paratha

Take one dough ball, dust it with dry flour, and roll it out into a large circle using a rolling pin. The circle should be relatively large.

Step 6: Fold and Roll Again

Spread a little oil evenly over the rolled dough. Dust it with dry flour. Fold the circle in half, then fold it again to form a triangular shape. Dust it with dry flour again and gently roll it out into a paratha of desired thickness.

Step 7: Heat the Pan

While rolling, heat a pan (tava) on low flame.

Step 8: Cook the Paratha

Place the rolled paratha onto the hot pan. Let it cook slightly on one side, then flip it over. Once the other side is also slightly cooked, apply oil (or ghee) on the cooked side and spread it. Flip the paratha again, apply oil on the second side, and flip once more. Continue flipping and cooking until both sides are golden brown and the paratha is cooked through.

Step 9: Serve the Paratha

Remove the cooked paratha from the pan and place it on a small bowl inverted on a plate. This prevents the paratha from becoming soggy due to steam. Repeat the rolling and cooking process for the remaining dough balls. Serve the hot cabbage parathas with curd and sweet pickle.

• The dough should be tight as cabbage and salt will release water during resting.

• You can prepare dough balls in advance and roll/cook them when needed.

• Cook with pure ghee for enhanced taste.

• Place cooked parathas on a bowl on a plate to prevent them from getting steamed.