Salt for dough and veggies
Water for dough
2 cups grated cabbage
2 cups grated cauliflower
1/2 tsp chilly powder
1/2 tsp ajwain
Oil to make the parathas
Add 1/2 tsp salt to thinly sliced cabbage and keep aside. I used a mandolin to get very thin slices.
Add 1/2 tsp salt to shredded cauliflower and keep aside.
After about half an hour or so squeeze out as much water as possible from cauliflower and cabbage. I got about 1/2 cup water from cauliflower and 1/3 cup water from cabbage. Squeeze .. squeeze
Cauliflower all nice and dry.
Add chilly powder.
Mix and keep aside.
Similarly add ajwain and chilli powder to the dry cabbage and keep aside.
Pinch a small portion of the dough and roll into a circle.
Place a spoonful of each filling.
Bring the edges together and seal on top.
Flatten and roll again slowly.
Rolled and ready for cooking.
Heat a griddle and place the rolled paratha on it.
Flip over after a minute and drizzle a tsp of oil.
Flip over again after a minute or so and drizzle a tsp of oil. Paratha is done when both sides are cooked. Can you see the brown spots?
Inside of the paratha. Love the purple color.