Spring Onoin And Cabbage Paratha

I am here with another week of BM and this week my theme is Show your breakfast-click and share. So that I am going to share my breakfast recipes for this week. I am a breakfast person, who doesn't want to skip breakfast. I like to have my breakfast little heavy. I make all types of breakfast like Indian, westren  and also change them by season. like in summer I don't like to have much oily food for my breakfast and I include lots of fruits in my breakfast.
                                                                    Parathas are always one of my choice for breakfast. Because they are heavy and filling. If we have parathas for breakfast we don't feel hungry for long time. If we stuf them with any vegetables they become healthy too. Curd is the best side dish option for parathas and that is my choice too or you can serve them with any pickle
                      Todays my recipe is parathas filled with finely choped spring onion and cabbage with a flavor of fresh coriander and chopped green chillies. In this paratha recipe with wheat flour i mixed little ragi flour to make them more intresting. So let's check how I made them.
INGREDIENTS:--
For dough:--
wheat flour  -- 1 cup
Ragi flour  --- 1/2 cup
Salt to taste
Water for kneading  dough approx. 1/2 cup
Shift all dry ingredients in to a mixing bowl add water and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes, set a side.
For The Filling:---
Spring onoin  --- 1 cup chopped
Cabbage --- 1/2 cup finely chopped
Fresh coriander leaves  --- 1/4 cup finely chopped
Green chillies  --- 2 finely chopped or according to your taste
Ajwain  -- 1/2 tea sp lightly crushed
Cumin seeds --1 tea sp crushed
Salt to taste here add very little salt because we have added salt in the dough also.
Lemon juice  -- 1 tab sp
Mix all the filling ingredients in a bowl combine well.
1.Divide the dough in to equal portions, make small puris out of this dough and place the spring onion and cabbage mixture in the center of the puri cover from all sides to cover the spring onion and cabbage mixture and press this in to a thick round chapathi.

2. Cook the spring onion and cabbage stuffed Paratha on a hot tawa (griddle).

3.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

I served them with Cauliflower pickle and boondi raita

This is my first recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.