1 cup wheat flour
1/2 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 chillies
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder
Salt to taste
Directions:
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 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.