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Cabbage and Methi Paranthas

Cabbage and Methi Paranthas with some oats barns are high on the health factor and perfect for breakfast and lunchbox! 
Course Breakfast, brunch
Cuisine Indian


  • 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.


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