Spinach and Cabbage Parantha

  • 1 bunch spinach(shredded)
  • 1/4 medium Cabbage shredded
  • 2 cups of Whole wheat flour (atta)
  • 1/2 cup Gram flour (besan)
  • 2-3,Green chillies (chopped)
  • Red chilli powder 1 teaspoon
  • Carom seeds (ajwain) 1/2 teaspoon
  • Salt to taste Milk-1/4 cup
  • Oil
  • Place whole wheat flour atta and gram flour in a bowl.
  • Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
  • Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
  • Cover the dough and set aside for 10 minutes.
  • Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
  • Heat a tawa, place a parantha on it and cook on one side for half a minute.
  • Flip and add half teaspoon oil all around the parantha and cook.
  • Flip again and add half teaspoon of oil all around again.
  • Cook till both sides are evenly done.
  • Serve hot with pickles, raita, chutney of your choice.

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