Cabbage and Methi Paratha
This recipe is perfect for breakfast, lunch, or dinner, offering a nutritious combination of fiber, vitamins, and minerals. It's especially beneficial for digestion, heart health, and controlling blood sugar levels.

1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Fiber: Promotes healthy digestion and helps in maintaining gut health.
Boosts Immunity: Cabbage is rich in vitamin C, which strengthens the immune system.
Controls Cholesterol: Fenugreek leaves help lower bad cholesterol levels in the body.
Anti-Inflammatory: Fenugreek has anti-inflammatory properties that can help reduce body inflammation.
Detoxifying: Cabbage helps in detoxifying the liver and maintaining liver health.
Regulates Blood Sugar: Fenugreek helps in controlling blood sugar, beneficial for diabetics.
120 kcal
in 124g
Protein:
4g
Fats:
4.5g
Carbs:
17g
Cholesterol:
0mg
Sodium, Na:
250mg
Potassium, K:
200mg
Cabbage and Methi Paratha is a nutritious Indian flatbread stuffed with the earthy flavors of cabbage and fresh fenugreek leaves. This wholesome paratha offers a perfect blend of greens, making it a healthy choice for breakfast or lunch. Fenugreek leaves are known for their detoxifying properties, while cabbage adds fiber and essential vitamins. This recipe provides a flavorful way to boost your health while keeping your taste buds happy.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 cup Whole wheat flour
quarter cup Cabbage, Shredded
quarter cup Fenugreek Leaves, Chopped
half teaspoon Cumin seeds
half teaspoon Carom seeds
quarter teaspoon Turmeric powder
half teaspoon Red chili powder
half teaspoon Coriander powder
half teaspoon Salt
2 tbsp Oil or ghee
quarter cup Water
Tips
Grate the cabbage finely to ensure it blends well with the dough and doesn’t tear the paratha while rolling.
For a softer paratha, let the dough rest for at least 10 minutes before rolling it out.
Directions
In a large mixing bowl, add whole wheat flour, grated cabbage, chopped fenugreek leaves, cumin seeds, carom seeds, turmeric powder, red chili powder, coriander powder, and salt. Add 1 tbsp of olive oil and mix the ingredients well.
Gradually add water and knead the mixture into a smooth, pliable dough. Ensure the dough is neither too sticky nor too dry. Cover and let it rest for 10 minutes.
Divide the dough into 4 equal-sized balls. Dust a flat surface with flour, and roll out each dough ball into a thin, round disc about 6 inches in diameter.
Heat a skillet or tawa on medium heat. Place the rolled paratha on the hot surface. Cook for about 1-2 minutes until bubbles form on the surface. Flip it and apply a little oil or ghee around the edges. Cook until both sides are golden brown and fully cooked.
Serve the cabbage and methi parathas hot with yogurt or pickle for a complete meal.
Notes
Individuals with hypothyroidism should avoid excess consumption of methi (fenugreek) as it may interfere with thyroid function.
Those with wheat allergies or gluten intolerance should avoid this recipe.
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