Cabbage is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.
cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds. Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells.
Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss.
- 1 cup Whole Wheat Flour (Aata)
- 3 cups Oats Bran (Optional)
- 1 cup Cabbage (Patta Gobi), chopped
- 150 grams Methi Leaves (Fenugreek Leaves), chopped
- 1 Onion, chopped (Optional)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/3 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 2 teaspoons Cooking oil or less
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, 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. Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling.
Preheat the tawa (griddle) on medium heat. 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.
Once the paratha is done, place it on a plate & serve with Raita/Curd/Pickle.