Cabbage Cheese Parantha is the most delicious way to incorporate some cabbage into your diet! Easy to make and make a perfect breakfast and lunchbox option!
All vegetables are healthy but there are some vegetables which I think are super healthy. However, I find it really really difficult to feed them to Ojas. Cabbage for me tops the list. he just refuses to have it as a sabji whatever I do. So ensure he had some cabbage in his diet, I started making cabbage cheese parantha.
I started with the stuffed version of the cabbage parantha, but there my darling son would find cabbage and say I don’t want to eat it. Sigh, and that is when I decided to put it in the dough. See sometimes, moms are smarter than sons, eh? And that is it! Ojas had no clue what the parantha contained and would gobble it up with some cheese spread on the top!
The cabbage cheese parantha is a great option for breakfast! You can just make the dough the previous night and then use it in the morning! Make fresh paranthas and top it up with some grated cheese! Serve with curd, pickles or just plain old tomato ketchup and they will be gone in no time. If you think about it, they are a great dinner option too. On days, you are too lazy to cook anything elaborate, just make the dough and roll out some paranthas for a quick fix 🙂
One thing I love about paranthas is what all you can add to them. They are so versatile and trust me, you can add anything into a parantha and get away with it. While the aloo paranthas and gobi paranthas are really famous, there are so treasures like sattu parantha and stuffed bathua paranthas which are worth trying out! Honestly, if I was given a choice and if I had the luxury, I would have paranthas for at least one meal a day! I just love them 🙂
Cabbage Cheese Parantha BM#4 Day 6
- 1 and 1/2 cups whole wheat flour
- 2 tbsps almond flour powdered almonds
- 1 cup cabbage shredded
- 1/4 cup cheese grated
- 1 onion small chopped
- 1 tomato chopped
- handful coriander leaves fresh chopped
- 1/4 tsp turmeric
- 1/2 tsp chilli powder
- to taste salt
- Heat oil in a pan and stir fry onions till pink
- Add the tomatoes and fry for about 4-5 minutes till they get cooked
- Add the shredded cabbage and fry for 3-4 minutes just till the raw smell goes away
- Let it cool a little and grind it a little in the mixer
- Add to the rest of the dough material and make a soft dough
- Let it rest for 30 mins and roll out paranthas.
- Serve with pickle or tomato ketchup. Its yum and healthy!