Trim, remove core and wash cabbage. Grate and keep aside. Wash spinach leaves under running water several times, break stems form each leaf and chop finely. Remove stems, wash, deseed and chop green chillies.
Sieve besan and atta along with slat. Add ajwain, red chilli powder and asafoetida.
Add spinach, cabbage, green chillies and skimmed milk. Make a medium soft dough, using water as required.
Cover dough with a damp muslin cloth and keep aside for fifteen minutes.
Divide dough into eight equal portions and shape them into balls.
Using a little flour, roll out each ball into discs of five to six inches diameter.
Heat a non-stick tawa on medium heat. Place the rolled out parantha on the hot tawa and cook on cone side for half a minute.
Flip it over and cook the other side. Apply very little oil to the first cooked side, increase heat and sprinkle a little water and cook the oiled side pressing it all around with a flat spoon, turn the side and sprinkle a little oil on this side also.
Cook on medium to low heat for a minute, turning once more.
Serve hot with pickle and raita of your choice. |
