Cabbage and Methi Paratha Recipe
Embark on a delightful culinary journey with this Cabbage and Methi Paratha Recipe, a nutritious and flavorful North Indian breakfast. Made with a wholesome blend of whole wheat flour, oats, fresh methi (fenugreek leaves), and finely chopped cabbage, these parathas are both satisfying and packed with the goodness of vegetables. Perfectly paired with a tangy Tomato Onion Cucumber Raita and a dollop of Mango Pickle, these parathas are sure to be a family favorite.
Ingredients
Here is everything you need to prepare this healthy and flavorful dish:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Instant Oats (Oat Bran) | 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) | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 1/3 cup |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (Per Serving)
Each serving of this wholesome paratha contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 7-8 grams |
| Carbohydrates | 40-45 grams |
| Fiber | 5-6 grams |
| Fat | 5-6 grams |
| Vitamin C | 15-20% DV |
| Iron | 10-12% DV |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 25 minutes | 45 minutes | 4 servings |
Step-by-Step Instructions
Step 1: Prep the Vegetables
- Finely chop the cabbage, methi leaves, and onion.
- Heat 1 teaspoon of oil in a stir-fry pan over medium heat.
- Sautรฉ the onions until they turn soft and translucent.
- Add the chopped cabbage and cook covered until soft. Turn off the heat and let the mixture cool.
Step 2: Prepare the Dough
-
In a large mixing bowl, combine the following:
- Whole wheat flour
- Oat bran
- Cooled cabbage-onion mixture
- Chopped methi leaves
- Curd, red chilli powder, ajwain, and salt.
-
Gradually add water, a little at a time, to bind the dough. Knead thoroughly until smooth.
-
Cover and let the dough rest for about 30 minutes to soften.
Step 3: Roll Out the Parathas
- Divide the rested dough into equal-sized portions.
- Roll each portion into a round ball and flatten slightly.
- Dust the surface and the dough ball lightly with flour.
- Roll out the dough into a paratha of your desired thickness, ensuring it doesnโt stick to the surface.
Step 4: Cook the Parathas
- Preheat a tawa (griddle) over medium heat.
- Place the rolled paratha onto the heated tawa.
- Cook on both sides until light brown spots appear.
- Smear a teaspoon of ghee or oil on each side. Cook until the paratha is golden brown and crisp.
Step 5: Serve and Enjoy
- Transfer the cooked parathas to a serving platter.
- Pair with Tomato Onion Cucumber Raita and a side of Mango Pickle for a complete meal.
Pro Tips for the Perfect Parathas
- Fresh Ingredients: Always use fresh methi leaves and cabbage for maximum flavor.
- Rest the Dough: Allow the dough to rest to enhance its texture and elasticity.
- Cooking Temperature: Cook on medium heat to ensure even cooking and prevent burning.
Serving Suggestions
- These parathas make a great breakfast, but they can also be enjoyed for lunch or dinner.
- Pair them with a variety of accompaniments like mint chutney, boondi raita, or even plain yogurt.
Crisp on the outside, soft on the inside, and bursting with the earthy flavors of methi and cabbage, these Cabbage and Methi Parathas are a healthy and delectable way to start your day. Try them out, and bring a touch of India to your dining table!
