Parathas are great because you don't necessarily need a side dish. You could just serve it with some Indian pickle/ achaar and yogurt. This recipe neither calls for any pre-cooking nor does it take an additional step of stuffing the dough. I added apple to the recipe because it gave me the satisfaction of incorporating fruit into my toddler's diet and also I was hoping to neutralize the slightly bitter taste of cabbage (make no mistake, this doesn't make it sweet by any stretch of imagination). This is a lip-smacking recipe and it always leave you wanting for more (my husband who avoids carbs like the plague ravaged this like a viking). If you have guests coming over, this is a sure-fire way to impress a crowd.

Ingredients:

1. Cabbage - 1.5 cup (finely chopped)

2. Red chilli powder - 1 tsp

3. Turmeric - 1 tsp

4. Salt - to taste

5. Oil - 1 tsp for the dough and more for frying the parathas

6. Wheat flour - 1 1/4 cup

7. Water - 1/3 cup + 2 tbsp

8. Kasuri methi - 1 tsp

9. Garam masala - 1 tsp

10. Apple - 1/2 large (or more if you wish) grated

11. Onion powder - 1 tsp

Procedure:

1. Mix all the ingredients together using a spoon and then knead to form a pliable dough. Cabbage lets out water so make sure you don't add all the water at once but in stages. I ended up adding a few tbsp of extra flour to get to a stage where it can be rolled easily.

2. Coat the dough with 1 tsp of oil and bring it all together with your hands into a single, giant mound.

3. Divide into balls and roll into nice, round parathas and fry over a hot pan with a tsp of oil on each side. (If you are new to making parathas on the stove, watch my blog for instructions, I'll be posting those soon.)

4. Serve with a dollop of butter on top.