So here is the thing. I am not very good at making any kind of bread. I think it is just too scientific for me. You can’t add a little of this, and taste, and add a little of that. You get one shot. Same goes for baking. I think I have gotten rotis right, once. And I have no idea what I did differently. Was it the time I used milk instead of water? Or the time I heated the water and oil to just the right temperature? Who knows, but I can’t recreate it anyways. Thank goodness the Indian market down the street has homemade rotis most of the time. Actually maybe that isn’t a good thing, because if I were forced to make them more often maybe I would finally get it!

That said, I am not going to post how to make paratha dough. Do a google search for something like “how to make soft rotis and parathas”. You will probably have better luck than me 🙂

But I will post the filling and rolling and such. While the paratha part wasn’t as soft as we would have liked it to be, the whole thing turned out nice.

Paratha dough
1 tablespoon oil
2 green chilis chopped
1/2 small cabbage finely chopped
1/2 teaspoon tumeric
1/4 teaspoon chili powder
1/2 teaspoon garam masala
Salt

1. Heat oil in pan and add green chilis.
2. Add the cabbage and cook for a while.
3. Add all the spices and cook until the cabbages is very soft.
4. Stuff the parathas: There are a couple of ways to stuff the paratha, one is to roll out two pieces, then put the stuffing inside and pinch the edges together. The other is to roll out the dough just a little, add the stuffing and fold the edges over making a new ball and then roll it out being careful that the insides don’t get rolled out. This 2nd way I learned from our friend, Asha’s, mom. She was in town and cooking all sorts of wonderful food and she taught me how to put the stuffing inside and roll it. Of course I stacked the paratha’s without enough flour between them and they all stuck together and she had to roll them again! But anyways, I got the idea. This time I tried both ways. The first way I am able to get more stuffing in there, but I like the edges better using the 2nd way.
5. Cook over medium high heat dribbling them with a little oil and turning them until both sides are nice and browned.
6. Serve with yogurt and tangy tomato chutney, mmm.