Cabbage Carrot Paratha

 

Cabbage Carrot Jowar Paratha

Ingredients

• Cabbage, finely chopped
• Carrot, finely chopped
• Pudina / mint leaves, finely chopped
• Kothimbir / cilantro, finely chopped
• Salt, to taste
• Turmeric powder
• Red chilli powder
• Chaat masala
• Kasuri methi, crushed
• Jowar flour
• Wheat flour
• Oil or ghee, for roasting

Method

1. Finely chop the vegetables
   Cut the cabbage into very small pieces. You can use a chopper or food processor to make it extra fine. Finely chop the carrot as well.
2. Mix the vegetables and spices
   In a large bowl, add the chopped cabbage and carrot. Add salt, turmeric powder, red chilli powder, chopped cilantro, chopped pudina, crushed kasuri methi, and chaat masala.
3. Let the cabbage release water
   Mix everything well and let it sit for a few minutes. The salt will help the cabbage release water.

4. Add the flours
   Add jowar flour and wheat flour little by little. Keep mixing and adding flour until the mixture comes together into a soft dough.

   Important: Do not add any water. The moisture from the cabbage is enough.

5. Rest the dough
   Keep the dough aside for some time so the flavors combine and the flour absorbs the moisture.
6. Make parathas
   Divide the dough into balls. Roll each ball gently into a paratha using dry flour if needed.
7. Cook
   Roast on a hot tawa on both sides, applying a little oil or ghee, until golden brown spots appear.
8. Serve
   Serve hot with curd, pickle, chutney, or chai.

Tip

Since cabbage releases a lot of water, add flour gradually. If the dough becomes too sticky after resting, add a little more jowar or wheat flour before rolling.