Cabbage Jowar Paratha

INGREDIENTS
  • 1/2 cup finely chopped cabbage
  • 1 cup jowar (white millet) flour
  • 2 tsp oil
  • 1 tsp green chilli paste
  • 1 tsp garlic (lehsun) paste
  • 2 tbsp finely chopped coriander (dhania)
  • oil for greasing and cooking
  • jowar (white millet) flour for rolling

For Serving:

  1. Fresh curd

Method

  1. Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little jowar flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till it turns golden brown in colour from both sides.
  4. Serve immediately with fresh curds.

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