SPINACH-CABBAGE PARANTHAS

INGREDIENTS

wheat flr./ atta  1 cup
besan/ gram flr.  1/4 cup
salt to taste
cabbage finely chopped/ grated  1 cup
green chillies finely chopped to taste
chilli pdr. to taste
ajwain/ carom seeds  1 tsp
spinach finely chopped  1 cup
water 3/4 cup
milk  1/4 cup

make dough mixing all the ingredients, adding water and milk slowly, put 1 tsp oil last, roll, keep aside for 10 minutes, take a lemon size ball of the dough, roll into as thin roti as possible
heat a tava, cook the parantha one one side, when brown spots appear, turn over, put some oil all around, cook on both sides till they're light brown
remove, serve hot with raita and pickle of your choice.


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