1 cup wheat flour ½ cup rice or all.purpose flour 1 onion 1 carrot 3 to 4 cabbage leaves Cayenne Pepper to taste 1 jalapeno or serrano pepper 1 potato 4 green chiles ½ teaspoon grated fresh ginger 5 tablespoons vegetable oil ¼ teaspoon turmeric powder Salt to taste
Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flours, 2 tablespoons oil, salt, cayenne, turmeric and knead to a very stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas. Divide into 3 parts. Roll into 5.inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil. Eat hot or carry away for later, with sauce, tamarind or onion chutney.