Cabbage Parathas

Its impractical to measure the quantity of water to be used while kneading the dough, to measure the salt etc. Likewise for each and every thing we don't use measured quantities of ingredients.  With our experience and practice we know how much of a particular ingredient is to be used in a particular dish . Cabbage Paratha is also one such recipe where I haven't measured anything but just followed my instincts.

I put nearly half of a cabbage along with some green chili, ginger, corriander leaves in an electrical chopper.
Now to this veggie mixture I add salt, turmeric powder, cumin seeds and 2tsp of oil.
Add some whole wheat flour slowly(as much as the veggies could handle) to it and knead into a semi-soft dough. I didn't add any water while kneading as the moisture in the veggies was enough to knead the dough.
Now pinch out  small portion of the dough and roll using some flour into a paratha. Put this on a hot griddle or tava , when the lower side is slightly cooked flip and apply 1tsp of oil, flip again and cook pressing lightly until small brown spots appear on the paratha. once again flip and cook on the other side likewise.
Repeat with the remaining dough and make more parathas.

Serve with any dip or pickle.