For the cover:
3 cups whole wheat flour
about 1-2 tsp cumin seeds (optional)
little salt to taste
For the stuffing:
1-1/2 cups cabbage, grated
1 cup paneer, grated
1-2 green chillies, thinly sliced, or as per taste
Salt to taste
Sprigs of cilantro, chopped
Take the grated cabbage in a bowl.
Sprinkle salt over the cabbage and set aside for 15-20 minutes.
Take this cabbage and squeeze out the water over a colander or a sifter.
Mix this cabbage with the rest of the stuffing ingredients.
Alternatively, add the ingredients for the dough in another bowl.
Add enough water to knead it into a smooth dough.
Take a small ball of this dough.
Roll it out using a rolling pin into a small circle on a well floured board.
Place a small ball of the stuffing in the center of the dough.
Bring up all the sides to the top.
Press it down with the flat of your palm.
It will cover the seam.
Now roll it out into a medium-thick flatbread/paratha.
Just make sure not to press it too hard while rolling to avoid the stuffing from coming out.
Cook this on a skillet for 1-2 minutes until browned on one side with little oil/ghee all around the paratha.
Repeat on the other side.
Serve warm with a side dish of your choice.