A healthy multigrain cabbage paratha along with onions, garlic, ginger, and green chili. It is prepared using seven types of flour- Finger millet, pearl millet, sorghum, corn, wheat, barley, and oats. Packed with a lot of nutrients, this multi-grain cabbage paratha is very filling, yet delectable. You can also add vegetables of your choice. For the same type of paratha with coriander leaves, please click the link below.
Prep time: 15 mins
Cook time: 10 mins
2 cups chopped cabbage
1 cup wheat flour
1/2 cup Pearl Millet flour(Bajra)
1/2 cup Corn flour(Makka)
1/3 cup finger millet flour(Ragi)
1/3 cup sorghum flour(Jowar)
1/3 cup oats flour
1/3 cup Barley flour(Jav)
2/3 cup onions
4-6 garlic cloves
2-3 green chilis
1 small piece of ginger
2 tbsp oil.
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp carom seeds(ajwain)
Clarified butter(ghee) for roasting
Salt to taste
Water as per requirement
Take chopped cabbage in a bowl, add salt to it and give a little toss.
Cover the container and let it rest for around 10 minutes.
Take wheat, barley, oats, finger millet, pearl millet corn, sorghum flours in a separate bowl.
Mix the flour and to it, add chopped green chili, ginger, and garlic.
Next add chopped onions, turmeric powder, chili powder, coriander powder, and carom seeds.
Mix it well to get a uniform mixture.
Further, take a handful of salt-soak cabbage in your hands, squeeze water out of it and transfer to the flour mixture.
Add oil to it and gradually adding water, knead the flour into the soft dough.
Take a small ball of dough, dust with the flour, and roll it into round chapati.
Transfer to the hot pan and let it cook for a few seconds. After roasting from one side, flip it and again let it cook for a few seconds.
Spread butter on it and roast it from both sides till you get equally scattered brown spots.