Cabbage Caratha | Tasty Cabbage Flatbread

Cabbage paratha is a delicious whole wheat flatbread stuffed with a spiced cabbage stuffing.

It is one of the lesser-known paratha variety made in North Indian homes for breakfast. However, you can also make it for lunch or as an evening tea time snack.

There are two ways cabbage paratha can be made. One method is kneading flour with finely chopped cabbage and spices. This is the easiest method to make cabbage paratha. The second method is to stuff the paratha with a spiced cabbage stuffing. Both ways the parathas taste good.

The method shared here is the second method. These no onion no garlic patta gobhi paratha make for a healthy breakfast as well as make for a good tiffin box brunch or lunch.

If you have some cabbage left behind after using it in some other recipe, then you could use that cabbage to make these parathas. It is a good way to use leftover cabbage that you don’t know how to use it.

Serve cabbage paratha hot or warm with a side mango pickle or lemon pickle or some yogurt or butter. For best taste have them hot as they are made on tawa and then directly served on your plate.

How to make cabbage paratha

Preparing dough:

1. In a mixing bowl or pan take 2 cups whole wheat flour, 2 tsp oil, ¼ to ½ tsp salt or add as required. Add ⅔ cup water.

2. Mix and then knead the dough. Add more water if required to make a smooth soft dough. Cover and allow the dough to rest for 20 to 30 minutes.

Preparing the stuffing

1. Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse and quarter the cabbage and blanch in hot water for 5 to 10 minutes. Drain and then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups of tightly packed shredded cabbage.

2. Heat 1 tbsp oil in a pan or kadai. Splutter ½ tsp ajwain seeds (carom seeds). You can also use ½ tsp cumin seeds instead of ajwain seeds.

3. Then add the shredded cabbage. Stir and mix very well.

4. Season with salt.

5. Cover the pan with a lid.

6. Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame. Do stir once or twice when the cabbage is cooking.

7. Then add 1 tsp finely chopped green chilies, 1 tsp finely chopped ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder and ½ tsp amchur powder (dry mango powder).

8. Mix the spice powders very well with the cabbage. Check the taste and add more salt, red chili powder or dry mango powder if required.

9. Lastly add 2 tbsp coriander leaves.

10. Mix the coriander leaves very well with the rest of the spiced cabbage stuffing. Allow this stuffing to cool down at room temperature.

Stuffing cabbage paratha

1. Later pinch two small to medium sized balls from the dough. On a rolling board, dust some dry wheat flour on both sides of the balls.

2. Roll them to about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.

3. On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.

TIP 1: Don’t overstuff the paratha as then the stuffing might come out while rolling or roasting the paratha.

TIP 2: Don’t under stuff the paratha as then you won’t get the spiced cabbage flavor in the paratha. As you keep making parathas then with experience you will get to know what should be the right amount of stuffing to be used.

4. Gently place the second circle on top. Press and seal the edges very well with your fingertips.

5. Dust some flour on both sides of the stuffed paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati. If there are a few small tears in the rolled paratha, then its fine.

Cooking cabbage paratha

1. On a hot tava/skillet/griddle place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.

2. When the base is partly cooked, flip the cabbage paratha with the help of tongs or a spatula. Then with a spoon spread some ghee or oil on the partly cooked part.

3. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the patta gobhi paratha.

4. Spread some ghee or oil on this side too.

5. Flip again once or twice till both the sides are cooked properly.

6. You should see crisp brown spots on the stuffed cabbage paratha. You can also press the paratha edges with a spatula or spoon, so that they are fried well. Since at times, the paratha edges are not cooked well.

7. Make all paratha this way and stack them in a roti basket or a casserole. While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then you can wipe them with a kitchen paper towel.

8. Serve cabbage paratha for breakfast with a side accompaniment of lemon pickle or mango pickle. You can also serve with some butter or curd. For more delicious cabbage recipes, you can check this collection of 14 cabbage recipes.

If you are looking for more Paratha recipes then do check:

• Veg paratha
• Gobi paratha
• Lauki paratha
• Onion paratha
• Paneer paratha
• Aloo paratha

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Cabbage Paratha

4.84 from 6 votes

By Dassana Amit

Cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

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Cuisine North Indian

Course: Breakfast

Diet: Vegetarian

Difficulty Level: Easy

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Servings 3 to 4

Units

Ingredients

For paratha dough

• ▢ 2 cups whole wheat flour or 240 grams whole wheat flour
• ▢ 2 teaspoon oil
• ▢ ⅔ cup water or add as required
• ▢ ¼ to ½ teaspoon salt or add as required

For cabbage paratha stuffing

• ▢ 350 grams cabbage or 4 cups tightly packed shredded or chopped cabbage (patta gobhi or band gobi)
• ▢ 1 tablespoon oil
• ▢ ½ teaspoon ajwain seeds (carom seeds)
• ▢ 1 or 2 green chilies, chopped or 1 teaspoon finely chopped green chilies
• ▢ 1 teaspoon finely chopped ginger
• ▢ ¼ teaspoon turmeric powder (ground turmeric)
• ▢ ¼ teaspoon red chilli powder or cayenne pepper or paprika
• ▢ ½ teaspoon coriander powder (ground coriander)
• ▢ ½ teaspoon cumin powder (ground cumin)
• ▢ ½ teaspoon Garam Masala Powder
• ▢ ½ teaspoon amchur powder (dry mango powder)
• ▢ oil or ghee for roasting as required
• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

Making dough

• In a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 teaspoon oil, ½ teaspoon salt or add as required. Add ½ cup water.
• Mix and then knead the dough. Add more water if required to make a smooth soft dough. 
• Cover and allow the dough to rest for 20 to 30 minutes.

Making stuffing for paratha

• Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse. Quarter the cabbage and blanch in hot water for 5 to 10 minutes. 
• Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
• Heat 1 tablespoon oil in a pan or kadai. Splutter ½ teaspoon ajwain seeds (carom seeds). You can also use ½ teaspoon cumin seeds instead of ajwain seeds.
• Then add the shredded cabbage. Stir and mix very well.
• Season with salt as required.
• Cover the pan with a lid.
• Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low flame.
• Then add 1 teaspoon finely chopped green chilies, 1 teaspoon finely chopped ginger, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder and ½ teaspoon amchur powder (dry mango powder).
• Mix the spice powders very well with the cabbage. Check the taste and add more salt, red chili powder or dry mango powder if required.
• Lastly add 2 tablespoons coriander leaves.
• Mix the coriander leaves very well with the rest of the spiced cabbage stuffing. Allow this stuffing to cool down at room temperature.

Assembling and stuffing cabbage paratha

• Later pinch two small to medium sized balls from the dough. Then on a rolling board, dust some dry wheat flour on both sides of the balls.
• Roll them to about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
• On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.
• Gently place the second circle on top. Press and seal the edges very well with your fingertips.
• Dust some flour on both sides of the stuffed cabbage paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

cooking cabbage paratha

• On a hot tava (skillet or griddle) place the rolled cabbage paratha. The tava should be hot and not at a low temperature. 
• Cooking cabbage paratha at a low flame will harden them. Parathas ideally are crisp as well as soft.
• When the base is partly cooked, then flip the paratha with the help of a spatula or tongs. Spread with a sppon some ghee or oil on the partly cooked part.
• Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
• Spread some ghee or oil on this side too.
• Flip again once or twice till both the sides are cooked properly.
• You should see crisp brown spots on the paratha. 
• You can also press the paratha edges with a spatula or spoon so that they are fried well. Since at times, the paratha edges are not cooked well.
• Make all paratha this way and stack them in a roti basket or a casserole.
• While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then wipe them with a kitchen paper towel.
• Serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.

Notes

• The recipe can be doubled or tripled.
• The amount of spices can be changed as per your preference.
• To make the recipe vegan, use any neutral flavored oil to roast the paratha instead of ghee.

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