Cabbage Palak Paratha is a whole, healthy, and savoury Indian flatbread that puts together the goodness of patta gobhi (cabbage) and palak (spinach). It's a delicious way to add more greens to your plate without losing your appetite! The cabbage palak paratha is not constrained to specific meals. You could cook it for lunch or dinner and serve it with yoghurt, pickles, and even curry. The dough used in Cabbage Palak Paratha is kneaded with whole wheat flour, finely chopped cabbage, spinach, spices, and a little seasoning. The finely shredded cabbage gives a soft crunch to this paratha, and spinach adds an earthy flavour and gives it a vibrant green colour. The aromatic depth comes from the addition of spices, which include cumin, garam masala, and turmeric, complementing the flavours of the vegetables. Typically, a paratha is made on a hot tawa: first rolled out flat to a circle and then fried on both sides until golden brown, with a light coating of ghee or oil giving it a crispy outside but fluffy inside texture. Cabbage is extremely rich in vitamins C and K, while spinach is rich in iron, folate, and antioxidants. Combining these vegetables will ensure healthy digestion, enhanced immunity, and healthy skin. Let's explore the recipe of cabbage palak paratha right away.

• 2 cups whole wheat flour
• 1 cup fresh spinach leaves
• 1 tsp ginger
• Edible oils-sunflower oil cooking oil
• 1 cup cabbage
• 2 green chilli
• 1/2 tbsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• Salt

• Let's dive right in to the recipe of cabbage palak paratha. In a large mixing bowl, take 2 cups of whole wheat flour. Add the chopped spinach, grated cabbage, green chillies, and ginger. If you prefer a smoother texture, puree the spinach. However, finely chopped spinach works great, retaining that freshness and texture of the greens.
• ASprinkle in the spices – 1/2 Tsp cumin seeds, ¼ Tsp turmeric powder, 1/2 Tsp garam masala powder, 1/2 Tsp coriander powder, and ¼ Tsp red chilli powder. Add salt to taste. The spices enhance the flavour of the spinach and cabbage. It makes the paratha warm and complex.
• Mix everything well together so that cabbage and spinach are not just coated with spices and flour but are well-mixed. The water content from the cabbage and spinach should start holding everything together as you mix.
• Add a little water to knead into a smooth, pliable dough if necessary. Since cabbage and spinach contain water naturally, make sure that you use less water to knead your dough.
• Cover the dough with a cloth and let it rest for about 10-15 minutes.
• After the dough has rested, divide it into small, equal-sized portions.
• Take one dough ball and gently flatten it a bit. Dust it with a small amount of flour to prevent sticking, then roll it out into a circle about 6-7 inches in diameter. Roll it very lightly since cabbage and spinach may make the dough a little fragile.
• Heat a tawa or griddle on a medium flame. Once it is hot, place the rolled-out paratha on the tawa.
• Let it cook for 1-2 minutes, at which time tiny bubbles will appear on its surface. Flip the paratha and pour a little oil/ghee around the edges.
• Place the spatula lightly onto the paratha and press so that it gets evenly cooked. Once that side is done, apply a little oil/ghee on the other side and flip. Let it cook until both sides are golden brown with crisp spots.
• Repeat the rolling and cooking process for each dough ball so that each paratha turns out uniformly cooked and crisp.
• Stack the cabbage palak parathas on a plate and serve steaming hot. The cabbage palak Paratha recipe goes well with yoghurt, pickles, or a dollop of butter. You could also serve it with some green chutney to enhance its flavour.