CABBAGE PARATHA

Directions

1. Dough - In a large utensil for kneading dough or a parat put flour in a mound and make a dip in the middle. Add all the finely chopped vegetables and spices to the flour.
2. Wash your hands thoroughly clean and mix up the flour. Now add oil to the flour. Add warm water to the flour 1/4 cup at a time, and no more than 3/4 cup for the time being.
3. Knead the dough by mixing all the ingredients thoroughly and shape into a ball. The dough should be malleable - not too soft and not too firm.
4. Note - You can also knead the dough in a food processor or the 'dough' setting on a bread machine. Just place all the ingredients as stated and remove as soon as a dough ball is formed. Do not allow it to enter the rise cycle if using a bread machine.
5. In a separate plate spread 1/2 cup of flour. Pull at a piece of dough with your finger and knead into a ball 2 inches round. Roll the dough liberally into the flour and place on rolling base.
6. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
7. Roll the paratha out to an even thickness of approx 1/8' approx 6-7 inches round.
8. Heat your tavaa or non-stick griddle at low heat.
9. On low heat gently place the paratha on the frying pan or tavaa. Count to 30 and flip over. Now increase to medium high heat.
10. Now add 1/2 tsp ghee all around the perimeter of the paratha and onto its surface. Keep pressing down with a metal spatula on the surface of the paratha.
11. Count to 30 and flip over. Brown spots should have appeared on the paratha surface. Cook till both sides are golden brown.
12. Serve hot with a bowl of plain yogurt or a hot cup of 'chai'
13. Enjoy!