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 🙂