DOUGH: In a kneading bowl, add aata, suji, salt and desi ghee and mix with hands until ghee is mixed evenly.

Start adding lukewarm water little by little and knead to form a dough. Make a medium or soft dough- your choice! 😊

Cover and refrigerate for 30 minutes to 1 hour.

Meanwhile, prepare the stuffing.

STUFFING: Grate the cabbage using manual grater or grater attachment of an electric chopper.

Heat oil on a low flame in a cooking pan and add cumin seeds. Crackle the seeds and add the cabbage and salt.

Mix, cover and allow to cook on low until the cabbage is translucent and releases water.

Now add red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder and amchur powder. Mix and cook on medium flame until all the water has evaporated.

Lastly, add green chilies and turn off the flame. Allow the stuffing to come to room temperature.

Take the aata dough out of the refrigerator and shape into 6-8 balls. Stuff with the stuffing and cook on medium flame using desi ghee/vegetable ghee or oil. Making on medium flame will result in very crispy parathas because of suji in it.

Enjoy these parathas with my secret dahi fry!