I want to make a confession …I love cooking new recipes but making traditional routine food for lunch and dinner does not excite me at all …My sis always makes fun of me saying you should first try perfecting mom’s simple curry and paratha then try your exotic dishes as she knows how much I try to make soft chapatis and never get them the way mom makes them ….I wanted to impress my sis and this recipe was an answer for my search , she did praise me after tasting it ….added spinach to add extra flavour to the paratha …but I had another issue whether Rasha will like it ,so decided to create a hype about this paratha , told her to give me her critic view after tasting it so that I can post it on my page …
Haseeb and Rayyan enjoyed it and were was shocked to see Rasha eat the paratha with a smile and told me “mom I liked it a lot and don’t forget to write my name while writing about this recipe ” ( Hugged her for her innocence ) For me it was personal victory as I made Rasha eat both cabbage and spinach ..
- Wheat flour – 2 cups
- Chick pea flour or besan flour – 1/4 cup
- Chopped Cabbage – 1 cup
- Chopped Spinach – 1/4 cup ( you can add more )
- Yogurt or curd – 3 tbsp
- Ajwain – 1/2 tsp ( carom seeds )
- Kasoori Methi – 1 tbsp ( dry fenugreek )
- Red Chilly Powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Turmeric Powder -1/4 tsp
- Oil as required for making the paratha
- Salt to taste
In a bowl add cabbage ,spinach , yogurt , chili powder , coriander powder , garam masala , turmeric powder ,salt .Mix well .
Add ajwain and kasoori methi to wheat flour and besan flour , add the cabbage mixture .Knead a medium-hard dough by adding lukewarm water if required.
Cover with a damp cloth and keep aside for 15 mins. Divide the dough equal portions.Roll them out to make a thick paratha size ( The dough can be sticky , apply oil or dry flour if it’s difficult to roll the paratha )
Pan-roast them with few drizzles of oil on both sides .Serve hot with curd .
I took 25 minutes to make this paratha …