Cabbage Greens Paratha
I always looks for creative ways to include cabbage into my diet. I love to add it to my upma’s and I especially love cabbage bhaji.
This recipe is instant and can be made in no time. This is a perfect weeknight recipe and pairs well with mooli raita and mango pickle. It is super delicious and super healthy. Usually for cabbage paratha only cabbage and other spices are included, but I love my fair share of greens. So this recipe includes spinach and fenugreek leaves too !! This is recipe is an adaptation of thepla.
I absolutely love making parathas a great way to sneak in a lot of vegetables. And also imagine, not having to make separate dishes to include protein and vegetables.
Preparation time: 15 mins
cooking time: 20 mins
Serves : 5 Paratha's
INGREDIENTS:
Whole wheat flour - 1 cup
Besan / Chickpea flour - 1/2 cup
Flax-seed powder - 1 tbsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Shredded cabbage - 1 cup
Minced spinach - 1 cup
Salt - to taste
Oil - 1 tbsp to separate dough
Fenugreek leaves - 2 tbsp (I used dried leaves)
DIRECTION:
First add cabbage and spinach and mix well. To that add in all the dry ingredients
The cabbage itself contains water in it so according to that add more water and make a soft dough and knead it at least for 5 mins. Then apply oil to hands and separate equal sized dough.
Either use rolling pin or use hands to spread the dough. If you do not like a chunky paratha, use food processed or grate the cabbage so that it will be easy to roll
Cook until both the sides get nice golden color.
Notes:
Try to shred the cabbage and spinach in that way it is easy to roll without the veggie sticking to rolling pin. Using food processor helps.
Using gram flour is a great way to add protein
Adjust spices according to your taste, I mentioned what we like.
I included a pinch of turmeric powder to add color to the dish.
Enjoy and happy cooking !!