Take 350 grams of small-sized cabbage and cut it into rough pieces. Add it to a small mixer jar and use the pulse grinding function to finely chop it. Set it aside.

Next, in a separate mixer jar, add green chillies, ginger, garlic cloves, cumin seeds, and salt. Crush them into a coarse paste. Set it aside.

Then, in a mixing bowl, combine the chopped cabbage, ground paste, chopped onion, chopped coriander leaves, red chilli powder, black pepper powder, salt, and dry mango powder. Mix well.

Gradually add besan and tapkir/arrowroot powder or cornflour to the mixture and mix well until the mixture binds together when pressed between your hands.

Heat a tawa on medium flame and sprinkle some water on it to decrease its temperature. Place a dough ball on the tawa and spread it with slightly wet hands (refer to the video).

Apply some oil on the sides and cook the paratha on medium flame until it becomes crispy on both sides.

Alternatively, you can take a small ball of dough and start patting it on a wet cotton cloth or oiled butter paper.

Heat a tawa and spread some oil on it. Gently place the cloth upside down over the hot griddle. Sprinkle some water and slowly peel off the cloth without breaking the paratha.

Additionally, smear some oil over the paratha and cook both sides on medium flame until they turn slightly golden brown.

Serve the cabbage paratha with tomato sauce and curd.