cabbage chappathy with almond chutney

A bowl of salad along with this combination makes it a healthy menu, especially during this lent time.  Most of the kids do not like cabbage, but when you prepare this chappathy you can smartly conceal it.

Ingredients

for chappathy

• cabbage ( grated)- 1 1/2 cups
• Atta/whole wheat flour- 3 to 3 1/2 cups
• Finely chopped ginger- 1 1/2 tsp.
• Finely chopped garlic - 1 1/2 tsp.
• Finely chopped coriander leaves- 1/2 cup
• Cumin seeds - 1 tsp.
• Chopped green chilies - 2
• Salt to taste

for the chutney

• Almonds - 20
• Onion sliced - 1 big
• Garlic (chopped)- 1
• Green chilies (chopped)-2
• Olive oil - 1 tbsp.
• Lemon juice and Salt to taste

Method

To make the chaapthy

Coarsely grind coriander leaves, garlic. cumin and salt.

Take the grated cabbage in a big bowl  add the coarsely gound chutney, salt and 3 cups of flour and knead to get a soft chappathy dough. Add more flour  if needed. ( DO NOT ADD WATER)

Keep aside for 20minutes and make 15  balls out of the dough and roll it into chappathy by dusting minimum flour on the board.

Cook it on a hot tava, if u add more flour to roll out the chappathies, you have to add a little oil while cooking or you will have to wipe out the flour from the tava with a clean cloth.

To make the chutney

Heat oil in a skillet and add all the ingredients for the chutney together.

Stir till the onions start to change its color and add a few coriander leaves(optional).

Grind it finely and add salt and lemon juice to taste.

Serve it with cabbage chappathy.