Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Saute for few seconds.
Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.
Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder.
Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.
Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing.
Cover with another poori and roll out into a paratha. Make similar parathas in the same manner.
Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour.
Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.
