Ingredients for cabbage paratha. Shred the cabbage in a food processor or grinder.
In a big mixing bowl, add wheat flour, multi-grain flour, carom seeds, salt, cabbage, and kalongi (nigella) seeds, and mix it very well using hand. Add little by little water and make a medium soft dough. Cover it and keep it aside for 10 min.
Divide the dough into equal small ball size and dust with dry wheat flour. Roll the ball to a 4 inch round shape using rolling pin, grease little oil, fold it to a semi circle shape, grease little oil again and fold it to quarter circle shape.
Roll the dough using rolling pin to make a triangle shape paratha. Heat pan at medium to high heat. When pan gets hot enough bring the temperature at medium heat. Place the triangle paratha on the hot pan.
In about 10 sec you would see the bubble on top of the paratha. Flip the paratha other side. Grease some oil on top, allow it to cook till slightly golden color then flip it over and apply some oil, turn over and cook again till golden color. Make rest of the paratha following the same procedure.
Cabbage parathas are ready, cover it so that it will remain soft.
Serve hot paratha with any Indian curry or for breakfast with yogurt.