2 cups finely grated cabbage,
Wheat flour enough to knead dough,
2 tbsp besan or chickpea flour,
1 tsp cornflour,
1 long green chillies; very finely chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp white til (sesame seeds),
3/4 tsp ajwain (carrom seeds),
1/2 cup chopped coriander leaves,
Salt to taste,
Oil 2 tsp + for frying.
Mix all the ingredients together (2 tsp of oil too) and knead a soft dough. Do not use water as cabbage has enough water content. Make small balls, use flour to roll small parathas/theplas. Heat a tava/griddle season it with little oil, put the paratha on it, let it roast for 1 minute, then flip over, apply some oil or ghee, roast properly from this side and then again flip over and roast from this side. Serve with butter or tomato ketchup.
1. You can use yogurt/curd while kneading dough if you like, this softens the parathas.
2. Try adding ginger-garlic paste, it gives a different taste.