Instructions:

• Step 1: Preparing the Dough: In a large mixing bowl, add the whole wheat flour and salt. If you prefer a softer dough, add the tablespoon of oil.

• Slowly add water, a little at a time, and knead the mixture until you get a smooth, soft dough. The dough should not be too stiff or too soft. Once kneaded, cover the dough with a damp cloth and let it rest for 15 minutes.

• Step 2: Preparing the Filling: Grate the cabbage finely and squeeze out any excess water. This is important to prevent the filling from being too wet, which can make it difficult to roll the parathas.

• Heat 1 tablespoon of oil in a pan on medium heat. Add cumin seeds and sauté them until they splutter.

• Add the grated ginger and chopped green chilies to the pan. Sauté for another minute until the fragrance of the spices is released.

• Add the grated cabbage along with turmeric powder, ground coriander powder, and salt. Cook the cabbage for 5-6 minutes, stirring occasionally, until it softens and most of the moisture evaporates.

• Once the cabbage is cooked, add garam masala and chopped coriander leaves. Stir well and turn off the heat. Let the filling cool to room temperature.

• Step 3: Rolling the Paratha: Once the dough has rested, divide it into small dough balls (about the size of a golf ball).

• Take one dough ball, and using a rolling pin, roll it into a small disc, dusting lightly with flour to prevent sticking.

• Place about a tablespoon of the cooled cabbage filling in the center of the rolled dough.

• Carefully fold the edges of the dough over the filling and pinch them together to seal the edges. Roll it gently again to flatten the stuffed dough ball, making sure the filling doesn’t spill out.

• Step 4: Cooking the Paratha: Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, place the rolled-out paratha onto the griddle.

• Cook the paratha for 1-2 minutes until you see small bubbles on the surface. Flip the paratha and cook the other side for 1-2 minutes as well.

• Apply a little ghee or oil to both sides and cook further until golden brown and crispy, pressing gently with a spatula to ensure even cooking.

• Repeat with the remaining dough balls and filling.

• Step 5: Serving: Serve the paratha hot with plain yogurt, pickle, or a curry of your choice.