Start your day healthy with this delicious cabbage-spinach paratha. It’s easy to make and the dough can be stored up to 2 days.
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- 1/2 cup wheat flour
- 1/2 cup of millet flour (bajari)
- 1 spinach (boiled and chopped)
- 1 cup cabbage (grated)
- 1 cup 1 onion (grated)
- 1/4 cup green coriander
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- 1/4 cup curd
- 1 tsp ginger-green chilli paste
- 1 tsp garlic paste
- 1 tsp garam masala Powder
- 1 tsp cumin seeds
- 1 tsp oatmeal
- 1 tbsp oil
- 1/4 tsp asafoetida
- Salt to taste
- 1 tbs ghee
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Heat some oil in a pan and add asafoetida and cumin seeds to prepare tadka.
Add onions, garlic and cabbage and fry until the water is dry.
Let cool off by flame. Mix all ingredients (except ghee) and knead it in a soft dough.
Roll the paratha and apply ghee on the pan to bake.
Serve hot with curd or pickle.
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