Cabbage and Methi Paranthas with some oats barns are high on the health factor and perfect for breakfast and lunchbox!
Paranthas are the family’s favorite breakfast, so I am constantly trying to come up with combinations and flavours. These cabbage and methi paranthas 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 which is needed for the perfect kickstart to the day. These are perfect for school lunch boxes as well.
When I was growing up, paranthas were regular breakfast items. And honestly, I am realising that it is the case in my house too. What I love about paranthas is the amount of vegetables and nutrients you can add to them (actually camouflage in them!) and yet very few kids can resist them! Grate some cheese on top or add a dip or sauce on the side, and paranthas disappear in no time. While some paranthas are meant to be eaten hot, I do believe most paranthas make a great lunchbox option. They are easy to eat, without being messy and taste yum even if they are not hot! You can make rolls out of them and add some chicken slices or cheese in them, or just fold into four and cut it up like pizza slices! I think my love for paranthas is evident on the blog, given the sheer number of paranthas recipes I have on it. And believe me, they are among the more popular searched recipes on the blog 🙂
Whether you want a simple cabbage and cheese parantha or a more sophisticated one like the onion lacha parantha, I have it all on the blog 🙂 A great parantha, with a hot cup of tea or coffee is what delicious breakfasts are all about 🙂
Cabbage and Methi Paranthas
- 1.5 cups whole wheat flour
- 1 cups oat bran
- 1 cup cabbage finely chopped
- 150 grams methi leaves, finely chopped
- 1 onion small, finely chopped
- 1 teaspoon chilli powder
- 1/2 teaspoon ajwain
- 1/3 cup curd
- to taste salt
- 1 teaspoon ghee or oil + more for cooking the paranthas
- 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.
- 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.
- Divide the dough in small size equal parts. Roll out each portion into a round parantha to a prefered thickness.
- 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.
- Serve hot with curd, pickle and chutney.