Cabbage Cilantro Paratha made with self raising flour. {Tava fried Hara Dhania and Band gobi kulcha.}

These cabbage-Cilantro parathas were made in the morning to pack for lunch. Morning short time frame always stimulate me to create good  vegetable based recipes. This time I choose to use self raising all purpose flour instead of regular wheat flour. They are generously packed with fresh cabbage and cilantro, mildly seasoned with ajwain /carom seeds, for extra soft texture sour cream and vinegar is used. Preparing dough, rolling, patting needs some extra care and efforts due to good quantity  of veggies and herb in the dough. Result is good taste, nice Kulcha style appeal, I can also call them as Cabbage-Cilantro griddle fried Kulchas.
Published on june 17,2014.

Ingredients :-

• 1 Cup -  heaping self raising all purpose flour
• 3/4 Cup - very finely thread like sliced cabbage -(1/2 - 1 inch long)
• 1/4 T.spoon - ajwain/Ova/Carom seeds
• 1 Cup - roughly chopped fresh cilantro,hard stem portion chopped finely.
• 2 Green chillies - finely chopped
• 1 Tb.spoon - heaping sour cream
• 1/2 T.spoon - vinegar
• 3 Tb.spoon - oil + more to drizzle over parathas.
• 2-3 Tb.spoon - water for kneading

How to prepare Cabbage Cilantro Paratha/Kulcha :

1. Take a small piece of cabbage, slice it into very thin thread like pieces not more than 1 inch long. Based on the size of cabbage piece you may get longer threads, just chop further into an inch size. This can be done either with knife or slicer. I have sliced it with the knife. Transfer to a medium size bowl.
2. Separate cilantro stem and leaves, roughly chop the leaves and finely slice hard stems into tiny pieces. Keep few tender stems 1 inch long for nice appeal over rolled paratha. Transfer chopped cilantro and stems into the bowl.
3. Add 1 cup heaping self raising flour, 1/4 tsp ajwain/Ova, 2 finely chopped green chillies, 1/2 tsp vinegar, 1 heaping tbsp sour cream to the bowl. Add only a pinch of salt because self raising flour contains good quantity of salt. Mix all well, merge into a ball, smear  1 tbsp oil around ball then start kneading again. Add 2-3 tbsp water and try to merge dough into smooth ball. If it is sticky, sprinkle some flour, knead again by coating dough ball with more oil.
4. Divide dough into 4-5 equal size  balls. Oil your palm and fingers, hold each ball between palms and roll to form smooth ball, lightly dust with flour, keep it aside.
5. Start rolling ball with light pressure, turn clock wise, if required very lightly dust with flour. Roll up to six inch diameter.
6.  place it over griddle. Start with medium low heat, after 30-40 seconds flip and fry for another 30-40 seconds. Fry by flipping 3-4 times. Pat edges and center with Chapati press or ball of paper towel  for even frying. Spray some oil over and around edges. Momentarily increase heat  to medium but don't let paratha get dark burnt spots. Maintain golden brown spots. It takes around 2.5 to 3 minutes to fry each paratha. Multiple actions will perfectly roast each paratha.  After frying stack them over paper towel lined plate, once they are cooled but still warm, cover with dome lid.
7. Serve with sour cream, yogurt, ranch dressing or pickle. Make it more interesting by garnishing paratha with chopped raw cabbage, sliced raw onion rings, fresh cilantro sprigs and sliced lemon wedge.