Make a soft dough with 2 cups of wheat flour (atta), 1 tsp of salt, water as required, and 1 tsp of ghee (clarified butter).

Cover it with a towel and keep it aside.

Fry one finely chopped green chili in 2 tbsp of cooking oil along with 1 tsp of cumin seeds and ¼ tsp of asafetida (hing) for a minute. Add one finely chopped medium-sized onion and fry until soft.

Mix 4 cups of finely chopped cabbage.

Add ¼ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of dry mango powder (amchur), and 2 tbsp of finely chopped coriander leaves. Mix, cover, and check doneness after 4 to 5 minutes.

Mix salt to taste. Transfer it to a plate to cool down.

Roll a dough ball into a paratha using dry wheat flour as required.

Put 3 tbsp of cabbage stuffing. Seal it.

Press it with your hand and flatten it. Roll it again, gently.

Put it on a preheated iron tawa. Flip after a minute.

Apply ghee on the surface of the paratha as required. Flip and fry on a high flame, remove when crispy.

Remove it on a plate. Your tasty and crispy homemade cabbage paratha is done.