Cabbage fenugreek/cheese parathas

A preparation that takes no time to cook and is also tasty and healthy, this crispy cabbage and fenugreek parathas are one good option to consider when you are out of time and need to rush for the office. A favorite in the house, these Indian stuffed breads or parathas as we call them are a specialty of my mother.

Cabbage is an excellent source of vitamin C, fiber and is full of nutritional values while Fenugreek is rich in minerals and iron, these parathas combined with cheese, which is optional but a regular addition in our house, makes it clearly a healthy and tasty option.
With very little flour (to make it crispier, you can add rice flour) and more vegetables, this option is not just a quick fix but also a treat.

• 1 cabbage finely chopped
• Cheese cubes (2 to 3)
• Chopped fenugreek leaves
• Salt to taste;
• Oil(3 to 4 tbsp)
• Wheat Flour
• Coriander leaves
• Cumin powder
• Water


Mix chopped cabbage with fenugreek leaves, coriander and grated cheese. Make sure to squeeze out all the water from the cabbage or making dough would get difficult. Add salt as per taste and sprinkle a little cumin powder and blend it perfectly. Add flour and water to the dough. The flour and water must be used in minimum, just enough to make a base for the breads. Use little oil to make the dough smooth so that it does not stick in hands. Create small parts from dough and roll it with a rolling pin to a circle not more than 10-cm in diameter. Place it on a non-stick pan and dry roast both the sides for a few seconds. Add two drops of oil to the pan and crackle them, till done.
Serves 2

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