Cabbage Spinach Parantha

Talk about a nutritious Parantha and it is this – filled with the goodness of Cabbage and Spinach with minimal Oil.There is no end to experimentation with vegetables as regards filling Paranthas.

A very good lunchbox option here is the recipe:

Preparation Time – 30 minutes

Makes – 6-7 Paranthas

INGREDIENTS

2 cups whole wheat flour(atta)

1/2 cup gram flour(besan)

1/2 cup grated Cabbage

1/4 cup Spinach – washed,dried and finely chopped

1 tsp Red Chili Powder

1 1/2 – 2 tsp Salt

1/2 cup combination of water and milk for binding the dough – 3/4 water to 1/4 milk

1 tbsp Oil

Oil to pan fry

METHOD

Combine both the flours,salt and Red Chili Powder.Add 1 tbsp Oil and mix well.Then add the Cabbage and Spinach with the water and milk and bind well to form a soft but not sticky dough.Add a little flour if the dough sticks.Keep aside for 15-20 minutes.

Form into balls.Roll out one into a Parantha.Cook without oil on a tava(griddle) till brown specks form on the surface.Now spread 1 tsp Oil on one side and cook a little more.Repeat with the other side as well.

Make all Paranthas the same way.

Serve hot with pickle or chutney.