Cabbage And Capsicum Parathas/ Stuffed Flatbreads

          Weekend lunches are always special, if it's rice, then it'll be some kind of pilaf or briyani, or some special curry or side dish that usually takes a little more work. If it's not rice, then it's some kind of parathas, I prefer these very much, for one reason, since the parathas themselves have a nice filling, the side dish can be very simple, sometimes just plain curd and pickle. The other reason being, I need not worry about my daughter eating her vegetables, the parathas have them already, and she likes them this way. For this Capsicum And Cabbage Parathas, I have sauteed both the vegetables together, and I have used roasted chana dal powder to bind them, at the same time, adding some protein to the dish. I have rolled out the parathas a little differently, they tasted good with just plain curd and pickle or even with  Tomato Thokku..

Need To Have
For The Dough

• Whole Wheat Flour - 11/2 cups
• Turmeric Powder - 1/4 teaspoon
• Ajwain Seeds - 1 teaspoon
• Salt - 1/4 teaspoon

For The Filling

• Shredded Cabbage - 3 cups
• Capsicum - 1 cup, finely chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Salt - to taste

Make A Powder

• Roasted Chana Dal - 2 tablespoons
• Cumin Seeds - 1/2 teaaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Make a soft dough with all the ingredients given under 'for the dough' along with some water, apply some oil and leave it to rest for half an hour, in the meantime, we can make the stuffing.

          Powder all the ingredients given under 'make a powder'. Heat some oil, add the mustard seeds, when it starts spluttering, reduce the heat and add the turmeric, chilly and coriander powders, along with the asafoetida, mix for a few seconds.

          Then immediately add the capsicum and cabbage pieces, and saute till they get cooked well, for like about 5 to 7 minutes. At this stage, add the powder and mix for another minute, remove and cool.

          Divide the dough into 6 parts, also make six parts of the filling, you might have some filling left.

          Dusting some flour, roll out one ball into a disc ( about 6 to 7 inches in diameter). Spread the filling in the center.

          Now start folding as shown, bring two opposite edges together, one overlapping the other, press slightly. Now fold the other two sides, so that you form a rectangular pocket. Now dust some flour, and roll very lightly, as much as you can without the filling coming out.

          Heat a skillet, place a rolled paratha, cook on both sides, applying some oil, remove and serve warm.

Note
While cooking the paratha, don't flip it too many times, only thrice, flip once, apply oil, flip the second time, apply oil on the other side, while the first side gets cooked, then flip the last time and cook the other side.
Though there is 4 cups of vegetables totally, they shrink when they are sauteed, make sure the vegetables are  done but not over cooked.
Roasted chana dal is available in all Indian grocery stores.