Purple Cabbage Paratha/Purple Cabbage Flatbread

Purple Cabbage Paratha

Also known as red cabbage, this variety of cabbage is often used in salads, coleslaw or eaten raw.

In the last few months, I have been toying with the idea of experimenting with it and the opportunity came when my friend Meher (she who’d got me the haas avocados) gave me a head of red cabbage to play around with.

so what are you going to do with me

Asked the under-utilised vegetable. And here’s the end result – a twist on the conventional cabbage (gobi) paratha.

Ingredients

Half head finely grated purple cabbage

1 cup wheat flour

Half cup ragi flour (optional)

One large grated carrot (optional)

A spoonful of minced ginger and green chillies (or according to taste)

Salt to taste

1 teaspoon ajwain/carrom seeds

1 teaspoon Haldi/turmeric powder

1-2 teaspoons ghee

Method

  1. Mix all the ingredients (except ghee) to make a pliable dough. There is no need for water, the cabbage releases sufficient moisture.
  2. Pinch balls and roll them on a floured surface.
  3. Cook in a pan with flat surface, 10 minutes each side.
  4. Smear with a smidgen of ghee and eat hot.

you can use only wheat flour if you like, ragi flour is optional but increases the nutritional content

carrots are also optional; you can use grated courgette or grated radish or stick to purple cabbage only

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