Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

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

Cabbage Methi Paranthas

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

Method

  1. 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.
  2. 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.
  3. Divide the dough in small size equal parts. Roll out each portion into a round parantha to a prefered thickness.
  4. Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned.
  5. 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.
  6. Serve hot with curd, pickle and chutney

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