Sunflower seed and cabbage parathas

Starter

2 servings

Easy

25 min

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Ingredients

• 1.5 cups wheat flour
• 0.5 cups defatted soy flour
• Approx 0.5 cups of olive oil
• 1 cup cabbage
• 1/2 an onion
• 1 green chilli
• 2 handfuls of sunflower seeds
• 2 tablespoons of coconut milk
• Lukewarn water, as needed
• Salt to taste

You may like

• Crispy japanese cabbage salad
• White cabbage with bacon
• American-style coleslaw (cabbage and carrot salad)
• Vegetarian buddha bowl

Preparation

• Chop your chilli, cabbage, and onion finely.
  Mix the veggies with your flour with salt, olive oil and coconut milk.
  Add the sunflower seeds and water, as needed, to form the dough. Keep kneading till the dough is not sticky - when you list it off the plate, it comes off clean. If its too sticky, add more flour. If its too dry, add more water.
  Divide the dough into four pieces and roll them into a ball using your hands,
  Dust some flour on your rolling board, and roll the dough ball into a thin round roti.
  In a flat frying pan, add some olive oil. When the pan is hot, gently place your paratha and let it cook for 3-5 minutes on each side
  Enjoy immediately with some pickle, or yoghurt.
  
  http://rawgirlinmumbai.blogspot.com/2011/01/cabbage-and-sunflower-seed-parathas.html

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