Patta Gobi Paratha | Bathua Ka Raita

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For cabbage paratha, cut the cabbage into half then remove the stem, finely chop it. In a pan, add some oil, heeng, cumin, whole coriander, chopped ginger, chopped green chillies, chopped onions and grated carrot then toss it. Now, add cabbage and gently mix it.

After 2 minutes, add turmeric, chilli powder, chaat masala and kasoori methi. Mix it well. Turn off the heat and let it cool down.

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For the dough, in a bowl, add atta, salt ,some hand crushed ajwain, dash of oil and add water. Knead it well. Make some balls from the dough, and then stuff the filling in the dough ball after flattening it. Now, use a rolling pin and flatten the paratha. Cook it on a tawa from both sides. Apply some ghee or oil on the paratha. Serve it hot and enjoy with any sort of raita and pickle.

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Blanch the bathua leaves in boiling water for 30 seconds and immediately strain and put bathua into chilled water to retain its colour. After it gets cool, squeeze it and then chop it.
In a pan, add ghee, chopped bathua, chopped green chillies and chopped garlic. Toss it lightly. Add this bathua into curd and some salt,. Mix it well and bathua raita is ready. Enjoy!