Masala Paratha

1 cup wheat flour1/2 cup any other available flour (rice, bajra, maize, etc.)1 onion1 carrot3-4 cabbage leaves1 capsicum1 potato4 green chillies1/2 tsp. ginger grated5 tbsp. oil1/4 tsp. turmeric powdersalt to taste
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5" rounds.
Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.


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