Cabbage sabzi with roti

Ingredients for 4 portions

• 500 gWhite cabbage, finely shredded
• 2Green chillies, finely chopped
• 2 tspGinger, grated
• 2 tbspCoriander leaves, chopped
• 2 tbspRefined oil
• 1 tspCumin, seeds
• 1 mlHing (asafoetida)
• 100 gGreen peas, fresh or frozen
• 3 mlTurmeric
• 1 tspCoriander powder
• 3 mlRed chilli powder
• to tasteSalt
• 3 mlGaram masala

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, to brush (optional)

Method

1. For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough. Cover and leave to rest.
2. Shred the cabbage finely, chop the green chillies and coriander leaves, and grate the ginger.
3. Heat the oil in a kadai over a medium heat and add the cumin seeds. When they crackle, add the hing, ginger and green chillies, then the peas, turmeric, coriander powder and red chilli powder, and stir for a minute.
4. Add the cabbage and salt and mix well.
5. Cover and cook on a medium-low heat, stirring every few minutes, until the cabbage is soft but still has a little bite, about 12 minutes.
6. Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
7. Stir the garam masala and coriander leaves into the sabzi and serve with the rotis.

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