Its a very healthy version of cabbage chapathi. Half the flour and half of grated cabbage. Cabbage makes the chapathi very tasty and no one will feel like eating cabbage, it blends so well. Even those who does not eat cabbage will love this. Cabbage is a very healthy veggie and my grandpa used to boast the goodness of it often. This can be packed for lunch and tastes yummy even after cooling down. If packing for lunch cook with generous oil, it will make it fabulously good.
Ginger is the secret ingredient in this recipe. Cabbage is little gasy so ginger is added, not only that, it takes the chapathi to a whole new level. I prefer grating of cabbage since the taste is sooo good that way. Do not add water until really really needed. All the water in the cabbage is enough to bind the dough. It might be little tough to roll the chapathi so dust with dry flour generously. Lift and roll chapathis to prevent sticking and roll it little thicker than usual.
INGREDIENTS
1 cup wheat flour
3/4 cup grated cabbage
2 tsps grated ginger
1 tbsp finely chopped coriander leaves
1 tsp ajwain (or cumin)
1 tsp sambar powder (or 1/2 tsp chilli powder)
1/2 tsp turmeric powder (optional)
1 tsp ghee (or oil)
salt to taste
Method:
1. Grate cabbage. Add flour, grated cabbage, ajwain, salt, turmeric powder, sambar powder, grated ginger and chopped coriander leaves.
2. Mix well to form a smooth dough. If required add very little of water. Add a tsp of ghee and mix well.
3. Take the required quantity of dough little bigger than usual parathas. Dust with generous flour and roll gently. Lift it, place and continue rolling.
4. Continue to lift and roll until desired size. Dust with dry flour if you find it sticking to the rolling surface. Cook with oil until brown spots appear.
Serve with pickle, seasoned curd or pickle raitha.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
