IndianBreakfastVegetarian

Cabbage and Methi Paratha Recipe

Name: Cabbage and Methi Paratha Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
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

A vegetarian Indian recipe with whole wheat flour, instant oats (oatmeal) - (oat bran), cabbage (patta gobi/ muttaikose) - finely chopped. Ready in 45 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs58g

Protein26g

Fats24g

Servings Scaler

Instructions

15 steps

1
To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)
2
Heat oil in a stir-fry pan over medium heat and saute the onions till they turn soft
onion - finely chopped(1)
3
Add the cabbage and cook covered till soft
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)
4
Turn off the heat and let the vegetables cool down
5
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
whole wheat flour(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)curd (dahi / yogurt)(1/3 cup)
6
Knead the dough well for few minutes
7
Let the dough rest for about 30 minutes, this helps the dough to soften
8
Divide the dough in small size equal parts
9
Roll out each portion into a round parantha to a prefered thickness
10
Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling
whole wheat flour(1 cup)
11
Preheat the tawa (griddle) on medium heat
12
Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned
13
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
14
Once the paratha is done, place it on a platter and proceed to cook the remaining parathas
15
Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)

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Recipe Source: archanaskitchen.com

IndianBreakfastVegetarian

Cabbage and Methi Paratha Recipe

A vegetarian Indian recipe with whole wheat flour, instant oats (oatmeal) - (oat bran), cabbage (patta gobi/ muttaikose) - finely chopped. Ready in 45 min, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time45 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

58g(42%)

Protein

26g(19%)

Fats

24g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)
2
Heat oil in a stir-fry pan over medium heat and saute the onions till they turn soft
onion - finely chopped(1)
3
Add the cabbage and cook covered till soft
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)
4
Turn off the heat and let the vegetables cool down
5
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
whole wheat flour(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)curd (dahi / yogurt)(1/3 cup)
6
Knead the dough well for few minutes
7
Let the dough rest for about 30 minutes, this helps the dough to soften
8
Divide the dough in small size equal parts
9
Roll out each portion into a round parantha to a prefered thickness
10
Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling
whole wheat flour(1 cup)
11
Preheat the tawa (griddle) on medium heat
12
Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned
13
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
14
Once the paratha is done, place it on a platter and proceed to cook the remaining parathas
15
Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)