A nutrients rich treat

I often find myself caught up in the dilemma of eating something healthy, but not the same old stuff. I am on a constant look out for how to make things different and still get the nutrients. Here is a recipe  for parathas I came across online. These are made using wheat flour, spinach & cabbage. If you are not a big fan of either of these two vegetables give this recipe a try you will be surprised to not taste the usual. Rich in fibre, vitamins and iron this is a healthy treat for you.

I have always eaten green cabbage. If any of you know some good recipes with red cabbage please do share them.


2 cups whole wheat flour

1/2 cup cabbage (finely chopped)

1 cup spinach puree (Boil spinach. Drain it under cold water and then blend it)

1 tsp Ajwain (Carom Seeds)

1 tsp Green Chillies (finely chopped. If you like spicy taste add more accordingly)

1 tsp Ginger (grated)

1 tbsp Besan (Gram Flour)

1/4 cup luke warm Milk

Salt to taste

water to knead the dough


  1. In a mixing bowl mix all the ingredients except water.
  2. Try and knead the dough without water first.
  3. The water from the cabbage & spinach puree, and milk should be sufficient to knead the dough.
  4. If you still think that the dough is not done add in water.
  5. If while kneading you think that the dough has become too soft, add in some wheat flour and finish kneading.
  6. Remember to make the dough a little harder than a regular chapati dough. Cover it and leave it aside for 5 – 10 minutes.
  7. Make small round balls of the dough. Keep the size a little bigger than a usual roti or normal paratha.
  8. Flatten it out and cover it with dry flour on both sides. Using a rolling-pin, start rolling it out. Roll out in a round or a triangular shape. To get the triangular shape, roll it out as a small circle. Then, fold this into a semicircle and fold it again to match the ends of the semicircle. You should now get a triangle.
  9. Now on a hot tawa (flat pan), place your paratha. Using as little oil as you can cook it from both sides. Keep the stove on Med High for good crispy parathas

Serving Tips:

  • You can enjoy these parathas with raita or pickle of your choice
  • It tastes good with curries and chutneys too

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