In a mixing bowl, add 2 cups of wheat flour, salt, and 1 tbsp of oil. Gradually add water and knead a soft dough.

Add 1 tsp of oil and knead the dough for 2-3 minutes until it becomes slightly starchy and smooth.

Cover the dough with a moist cloth and let it rest for 15 minutes.

In a blender, add 1 cup of roughly chopped cabbage, 1 green chili, 1 inch of ginger, 4-5 garlic cloves, and 1 small onion. Pulse grind until everything is crushed. Transfer the mixture into the mixing bowl.

In the same blender, add ¼ cup of poha and grind it into a fine powder. Set it aside.

For the stuffing, add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp amchur powder, ½ tsp garam masala, ground poha powder, and some coriander leaves. Mix well, but do not add salt at this point. Set the stuffing aside.

Divide the dough into two equal parts. Take one part and roll it into a larger-sized roti. Apply ghee on the rolled roti and fold it into a tight roll. Roll the log and stretch it. Cut the log into 1.5-inch pieces.

Take one of the cut pieces, flatten it gently with the help of your palm, and roll it into a medium-sized puri. Repeat with another dough ball.

Add salt to the stuffing and mix well. Place 2-3 tbsp of stuffing on a rolled puri, then place another rolled puri on top. Press the layers tightly together.

Gently roll the stuffed paratha into a medium size. Roast the paratha on a hot tawa using ghee until both sides have golden brown spots.

Once done, remove it from the tawa. Carefully crunch it slightly using your hands to separate the layers.

Serve the cabbage laccha paratha with tadka raita.

In a mixing bowl, add curd, roasted cumin powder, salt and black salt. mix well and make smooth curd.

Now add red chilli powder into center of curd.

Then in a tadka pan, add oil, cumin seeds, chopped ginger, chopped green chilli and curry leaves. Saute it.

Add tempering into curd and mix well.

Tadka raita is ready to serve with cabbage laccha paratha.