Cabbage and Methi Paratha Recipe: A Wholesome Start to Your Day
Cabbage and Methi Paratha is a perfect fusion of flavors and nutrition, making it an excellent choice for a healthy breakfast or a light lunch. With the goodness of cabbage, the nutritional benefits of methi (fenugreek leaves), and the wholesome energy from whole wheat flour and oats, this paratha offers a balanced combination of fiber, vitamins, and complex carbohydrates. Whether you’re looking to fuel your body for the day ahead or pack something nutritious for your lunchbox, this dish is sure to satisfy both your cravings and dietary needs.
When served with a refreshing Tomato Onion Cucumber Raita and a side of tangy Mango Pickle, this paratha becomes an even more delightful treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Instant Oats (Oatmeal) | 3 cups |
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup, finely chopped |
| Methi Leaves (Fenugreek Leaves) | 150 grams, finely chopped |
| Onion | 1, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Ajwain (Carom Seeds) | ½ teaspoon |
| Curd (Dahi / Yogurt) | ⅓ cup |
| Salt | To taste |
| Oil | 2 teaspoons |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Method:
1. Prepare the Vegetables:
Start by finely chopping the cabbage, methi leaves, and onion. These ingredients form the core of the paratha filling, infusing the dough with a wonderful combination of flavors.
2. Sauté the Vegetables:
In a stir-fry pan, heat 1 teaspoon of oil over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent. Add the chopped cabbage and cook covered until it softens completely. Once the vegetables are cooked, turn off the heat and allow them to cool down before incorporating them into the dough.
3. Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour, instant oats (oatmeal), finely chopped cabbage, methi leaves, and onion. Add curd (yogurt), red chili powder, ajwain (carom seeds), and salt. Gradually add a little water to bind the dough together. Knead the dough thoroughly for about 5-7 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to allow it to soften.
4. Divide and Roll the Dough:
Once the dough has rested, divide it into small, equal portions (about the size of a golf ball). Roll each portion into a smooth ball and then flatten it into a round shape using your palms. On a lightly floured surface, use a rolling pin to roll out each dough ball into a circle of your desired thickness. Be sure to dust the surface with some flour to prevent the dough from sticking.
5. Cook the Parathas:
Heat a tawa (griddle) on medium heat. Once hot, place the rolled-out paratha on the tawa and cook on both sides for 2-3 minutes or until you see golden brown spots forming. Flip it over and smear a teaspoon of oil or ghee on both sides. Cook until both sides turn golden brown and slightly crisp, making sure the paratha is cooked through.
6. Serve:
Once cooked, remove the paratha from the tawa and place it on a serving platter. Repeat the process with the remaining dough portions. Serve the warm Cabbage and Methi Parathas with Tomato Onion Cucumber Raita and a side of Mango Pickle for a well-rounded and satisfying meal.
Allergen Information:
- Contains gluten (whole wheat flour)
- Dairy content (curd/yogurt)
- May contain traces of oats (depending on processing and cross-contamination risks)
This recipe is free from common allergens like peanuts, tree nuts, and soy. However, if you’re sensitive to dairy, you can substitute the curd with a dairy-free yogurt alternative to make it vegan-friendly.
Dietary Preferences:
- Vegetarian: Yes, this recipe is entirely plant-based.
- Vegan: Can be made vegan by substituting the curd with a non-dairy alternative like almond or soy yogurt.
- Nut-Free: The recipe does not contain any nuts, making it suitable for those with nut allergies.
- Gluten-Free: This recipe is not gluten-free, but you can substitute the whole wheat flour with gluten-free flour for a suitable alternative.
- High-Fiber: Thanks to the combination of cabbage, methi leaves, and oats, this paratha offers a fiber-rich meal that promotes digestion and helps in maintaining a healthy gut.
Tips & Advice:
- If you want to make this dish even more nutritious, feel free to add some finely grated carrots or other vegetables to the dough mixture.
- Make sure the dough rests for at least 30 minutes, as it helps in softening the dough, making it easier to roll out and cook.
- Adjust the spiciness to your preference by increasing or decreasing the amount of red chili powder. If you’re sensitive to heat, feel free to omit it entirely or replace it with a mild chili powder.
- These parathas make excellent lunchbox material since they retain their taste and texture even after a few hours. Simply pack them with a side of raita or pickle for a fulfilling meal.
Conclusion:
Cabbage and Methi Paratha is a nutritious and satisfying breakfast or lunch option that combines the richness of whole grains, the goodness of vegetables, and the warmth of Indian spices. Whether you enjoy it fresh off the griddle or packed for a later meal, this paratha offers a delicious way to start your day or enjoy a light, wholesome meal. The best part? It’s incredibly versatile, offering you the opportunity to customize it to suit your tastes and dietary needs. Try this recipe today and make it a regular part of your family’s meal plan!
