Cabbage and Cheese Parantha

Ingredients:

Cabbage – finely chopped

Green chilies, Ginger, Coriander leaves – finely chopped

Grated cheese

Salt, Turmeric powder, Coriander powder and Garam masala

Make dough – Wheat flour, salt, oil and water

Oil

Mustard and cumin seeds

Wheat flour for dusting

Instructions:

§  Heat oil in a frying pan, add mustard and cumin seeds

§  Add Ginger and green chilies – sauté for few seconds and add cabbage

§  Stir cook the cabbage until done by adding turmeric powder, salt, coriander powder and garam masala to it

§  When its cooked add chopped coriander leaves, turn off the gas and let it cool

§  Later add grated cheese – mix and keep it aside

§  Now make dough – normal way to make chapatti

§  Roll into the shape of chapatti, add oil on the inner surface, place the stuffing in one side, cover it with the other side to form semi circle.

§  Press the sides and with little flour for dusting, gently roll it thin to make sure the stuffing shouldn’t come out

§  Cook it in medium flame on a tawa till both sides turn brownish by brushing it with oil occasionally. I use minimum oil, but if you wish can add ghee as well to cook it

§  Serve with chilled yogurt and pickle