Preparation time
- Total: Approximately 45 minutes
- Preparation: 20 minutes
- Cooking: 25 minutes
Ingredients
- 1 cup Whole Wheat Flour
- 3 cups Instant Oats (Oatmeal) - (oat bran)
- 1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped
- 150 grams Methi Leaves (Fenugreek Leaves) - finely chopped
- 1 Onion - finely chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/3 cup Curd (Dahi / Yogurt)
- Salt - to taste
- 2 teaspoons Sunflower Oil
Instructions
- To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion
- Heat oil in a stir-fry 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, 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
- Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling
- Preheat the tawa (griddle) on medium heat
- 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
- Once the paratha is done, place it on a platter and proceed to cook the remaining parathas
- Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- North Indian Breakfast
- Vegetarian