Homemade Indian breads are a hot favourite at my home. Any day my men would prefer breads over rice. Our family hails from the eastern part of undivided Bengal. Hence, many years back we had been ardent rice eaters. This old lady had rice thrice a day, while going to school, back from school and for dinner. Indian breads like paratha and poori were meant for our lunch boxes and for elaborate weekend breakfast. My extreme love for carbohydrates culminated into my body. My daddy was so concerned and worried about it, he got an yoga instructor for me, would never let me stay on bed beyond 5.30 am, took me out for cycling. All in vein, I never took physical fitness / health seriously. Today I can feel how important it is to keep fit for the good of our self and for the family. Less of carb and more of protein and veggie works wonder. I am still far from my target because the foodie in me can never sacrifice her cravings for tasty food. If I make parathas, I will make a small one for myself. Same with poori, rice varieties, sweet..... I do not or cannot deprive myself from the simple joys of life. For a foodie, good food is a religion.
My men are by no means salad kind of person, end of the day they love their share of bread, meat, pizza, burger. So I need to act accordingly. I prepare paratha or poori with or without stuffing. At times in a hurry I would make a dough with all the stuffing mix, roll into parathas and fry them. My men love them with a meat curry, I would serve myself with a bowl of raita or dip. That day I had some jalapeño and cabbage in the pantry, so this idea of preparing some Jalapeño and Cabbage Paratha popped up. Let us prepare this easy to make, no stuffing Jalapeño and Cabbage Paratha together.
Whole Wheat Flour : 2cup
Refined Flour : 1cup
Cabbage [shredded] : 2 small cup
Jalapeno Pepper [chopped] : 3-4
Onion [sliced] : 1 medium
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Turmeric Powder : 1/2tsp
Carrom Seed [ajwain] : 1tsp
Salt : 1/4tsp
Coriander Leaves [chopped] : 2tbsp [optional]
Oil : 2tsp for each paratha
Take the two flours in a wide mouthed big bowl, add salt and one tbsp oil to it. Mix well.
Take the chopped jalapeño, shredded cabbage, sliced onion, cumin powder, coriander powder, turmeric powder, carrot seeds, chopped coriander leaves, little salt in another bowl and mix well.
Add the mix to the flour and rub well for 2-3 minutes. Add water little by little and keep kneading until a smooth dough is formed.
Cover the dough with a moist cotton cloth for 1/2 an hour.
Uncover and shape into tennis size balls.
Roll into round size paratha dusting little flour on them.
Heat griddle on gas top. Fry each side properly adding 1tsp oil. I fried one paratha at a time.
Serve fresh and hot with your choice of curry, dip, chutney or sauce.