Cabbage Paratha with Bran

(From Banu's Cookbook)

Ingredients:
1 1/2 Cup of Finely Chopped Cabbage
1 1/2 Cups of Whole Wheat Flour
1/2 Cup of Wheat Bran
1/2 inch of Ginger Chopped Finely
Salt to Taste
1/4 Cup of Yogurt (fat free)
1/4 Tsp Turmeric Powder
2 Tsp of Jeera Powder
1 Tsp of Coriander Powder
1 Tsp of Red Chilli Powder (or more if you want it spicy)
Oil for cooking

Method:
1. Mix all the ingredients except Oil in a wide bowl and mix well. Add very little water in increments to knead the dough.
2. Put the mixed dough in refrigerator for at least 20-30 mins. This helps the bran to absorb water and the paratha will be softer.
3. Take the dough out and then make it into small balls (maybe slightly bigger than golf size balls), and Knead them thoroughly. I found that kneading these smaller dough balls is much easier and more effective. Roll it out using wheat flour.
4. Put it on a heated pan and cook it on both sides using oil. Make sure you cook the paratha on medium fire. This takes a bit longer, but cooks it well.
5. Serve the paratha hot with either Pickle or Yogurt or both.

Notes:
1. You can add Cilantro as well. I forgot to add this time.
2. You can skip the yogurt if you are not inclined to add it, but I have found out that Yogurt and keeping it in the fridge helps the bran soften quite a bit. But I have tried it without yogurt as well and it works perfectly well.
3. If you do not like the taste of cabbage, you can chop it much more finely in the food processor before mixing it with the flour.