Cabbage and Methi Paranthas
Paranthas are the family favorite breakfast so I am constantly trying to come up with combinations and flavours. These cabbage and methi ones that I created for Archana’s Kitchen a few months ago are a big hit with everyone. The addition of oat bran gives it a fiber hit needed for the perfect kickstart to the day. These are perfect for school lunch boxes as well
Recipe : Cabbage and Methi Paranthas
- 1.5 cup whole wheat flour
- 1 cups oat bran
- 1 cup cabbage, finely chopped
- 150 grams methi leaves, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon chilli powder
- 1/2 teaspoon ajwain
- 1/3 cup curd
- salt to taste
- 1 teaspoon oil or ghee + more for cooking the parathas
- To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion. Heat oil in a pan over medium heat and saute the onions till they turn soft. Add the cabbage and cook covered till soft. Turn off the heat and let the vegetables cool down.
- To bind the dough for the paratha, combine together whole wheat flour, oat bran (soaking oat bran in a little water helps is soften and make better paranthas), cabbage, methi leaves, curd and spices and bind the dough using a little water if needed. Knead the dough well for few minutes. Let the dough rest for about 30 minutes, this helps the dough to soften.
- Divide the dough in small size equal parts. Roll out each portion into a round parantha to a prefered thickness.
- Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned.
- When you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides.
- Serve hot with curd, pickle and chutney