* Rice flour: 30 gm.
* Chopped cabbage: 40 gm.
* Chopped green chili: 2
* Coriander: A handful
* Ajwain seeds: ½ tsp.
* Hing: A pinch
* Ghee: 10 ml.
* Salt to taste
* Garam masala: ½ tsp.
* Turmeric powder: 1/3 tsp.
* Lemon juice (few drops)/ optional


  • * Add all the ingredients (except ghee) to rice flour and knead to form moist dough (little more moist than the regular chapati dough).  
  • * Keep it to rest for 20 minutes.
  • * Heat a tava properly and spread ghee. Take the moist dough n spread on tava rounded shaped like a roti.  
  • * Keep dipping your hands in water while shaping as it keeps sticking on hands. It should be thick like stuffed paratha.  
  • * Sprinkle more ghee over it n make a hole in between. Drop 2-3 drops of ghee in between.
  • * Cover with lid n let cook on medium heat for 2-3 minutes. Change the side n· cook without lid until browned.

* Fat: 10 g
* Carbs: 25 g
* Protein: 0.77 g


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