Ingredients:
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.
Method:
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.
TIPS:
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.