Thursday, January 30, 2014

Cabbage and Methi Paratha

This is a simple breakfast recipe and is best enjoyed with your favourite raita and pickle.It can also be made for lunch or dinner if you feel like having something light. This is also a popular dish in kids' lunchboxes. This is one of the best ways to make kids eat some veggies as well. The recipe mainly consists of shredded cabbage and your choice of spices and herbs.So go ahead and enjoy the quick and healthy parathas with the goodness of cabbage and methi.

Prep time : 10 minutes
Cooking time : 20 minutes
Serves : 4


1.Wheat Flour/Atta- 3 cups
2.Shredded cabbage-  2 cups
3.Kasoori Methi- 1 tspn
4.Cumin seeds- 1 tspn
5.Turmeric powder- 1/3 tspn
6.Kashmiri Chilli powder- 1/2 tspn
7.Garam masala- 1/3 tspn
8.Green chillies- 2- finely cut
9.Garlic paste- 1 tspn
10.Coriander leaves- 1/2 cup- finely chopped
11.Ginger- 1 tspn
12.Salt to taste
13.Vegetable Oil- 2 tblspn

Method of Preparation:

In a bowl, add all the ingredients from 1-13 and required amount of water and knead into a smooth dough.Keep aside for 15 minutes.
Make small balls and roll into parathas of medium thickness(Use required amount of flour dusting while rolling the parathas).Please make sure you don't roll the parathas too thin.
Heat oil in a pan and cook the parathas on both sides by adding oil on each side. (Use of butter or ghee while cooking the parathas, definitely enhances the flavor, but if you are calorie conscious pls feel free to use oil).
Serve hot with raita and pickle.

You can use raw cabbage or cooked cabbage for this recipe.I have used raw cabbage. However if you don't like the raw smell of cabbage, please saute the cabbage in a pan adding 1 tblspn oil, salt and a pinch of turmeric powder for 5-8 minutes.You can then use the cooked cabbage to mix with the wheat flour.
If you are using raw cabbage, pls be careful about the amount of water you add  while mixing the wheat flour as cabbage releases some water.


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