Refined flour (maida)
Green chillies crushed
Red chilli powder
Sieve the refined flour in a bowl, add one tablespoon oil, salt and sufficient water to make a soft dough.
Cover with a muslin cloth and set aside for fifteen minutes.
To make the stuffing; heat the remaining oil in a wok. Add onions and saute till pink.
Add cabbage and carrots and stir fry for five minutes.
Add crushed chillies and garlic paste and saute for two minutes.Add the red chilli powder and mix well.
Cook till the vegetables are soft.Remove from heat and cool. Divide the mixture into eight equal portions.
Divide the dough into eight equal portions and roll out each portion into small rotis.
Stuff each roti with one portion of the stuffing, gather the edges and roll into a ball. Further roll out into a thick paranthas.
Heat a tawa. Place a parantha on it and roast for half a minute. Flip and cook the other side.
Continue to roast till both the sides are evenly lightly browned. Serve hot.