Friday, June 14, 2013



My husband and I are major fans of paranthas of different types and I make them very often. As you might know, elsewhere in this blog, in the past I have posted different types of paranthas such as:
  1. Methi ( Fenugreek) Paranthas
  2. Spring Onion Paranthas
  3. Hare Pyaz Aur Aloo Ka Parantha
  4. Palak (Spinach) Paranthas
I came across another interesting combination of veggies used in the making of a parantha in this YouTube video for Spinach and Cabbage Parantha by Master Chef Sanjeev Kapoor. I have adapted this dish from this recipe.

This came out very well. I would urge you to try this out. It is very nutritious considering the spinach and cabbage used and the ajwain (carom seeds) gives it a flavour all of its own. We had this with curds and fresh pickles which was a great combination.


  • Spinach, (Palak) shredded, 1 bunch
  • Cabbage, shredded, 1/4 of medium sized
  • Atta, 2 cups
  • Besan, 1/2 cup
  • Red Chilly Powder, 1 tsp or to taste
  • Green Chillies, finely chopped, 2
  • Ajwain (Carrom Seeds), 1/4 tsp
  • Milk, 1/4 cup
  • Oil, as required
  • Salt, to taste

Wash the spinach in several changes of water and shred it. Keep aside
Shred the cabbage leaves
Chop the green chillies
Mix the atta and besan in a large bowl
Add salt, red chilly powder, ajwain, green chillies and the shredded cabbage and spinach, along with 3 tsp of oil
Mix thoroughly
Add 3/4 cup of water to the 1/4 cup of milk, Add this to the atta mixture and knead to make a soft dough
Divide the dough into eight equal portions and roll out into fairly thick paranthas
Heat the tawa and when it is hot, place the rolled out parantha
Cook it adding as much oil as you require
Flip it to cook the other side, till both the sides are evenly done
Serve hot with curds and pickle

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