cabbage paratha

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Cabbage paratha recipe with step by step photos – delicious whole wheat flatbread stuffed with a spiced cabbage stuffing.

cabbage paratha recipe

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.

Serve cabbage paratha hot or warm with a side mango pickle or lemon pickle or some yogurt or butter.

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.

flour for cabbage paratha recipe

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.

dough for cabbage paratha recipe

Preparing 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 tightly packed shredded cabbage.

cabbage for cabbage paratha recipe

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.

ajwain for cabbage paratha recipe

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

cabbage for cabbage paratha recipe

4. Season with salt.

salt for cabbage paratha recipe

5. Cover the pan with a lid.

making cabbage paratha recipe

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.

making cabbage paratha recipe

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).

spices for cabbage paratha recipe

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

making cabbage paratha recipe

9. Lastly add 2 tbsp coriander leaves.

coriander for cabbage paratha recipe

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

preparing cabbage paratha recipe

Stuffing cabbage paratha

1. Later pinch two small to medium sized balls from the dough. Dust some dry wheat flour on both sides of the balls.

dough for cabbage paratha recipe

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

making cabbage paratha recipe

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.

cabbage stuffing for cabbage paratha recipe

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

making cabbage paratha recipe

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.

making cabbage paratha recipe

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.

frying cabbage paratha recipe

2. When the base is partly cooked, flip the cabbage paratha. spread some ghee or oil on the partly cooked part.

frying cabbage paratha recipe

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.

frying cabbage paratha recipe

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

frying cabbage paratha recipe

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

frying cabbage paratha recipe

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.

frying cabbage paratha recipe

7. Make all paratha this way and stack them in a roti basket or a casserole.

frying cabbage paratha recipe

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.

cabbage paratha

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

 

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Cabbage Paratha

4.84 from 6 votes
Cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Cuisine North Indian
Course: Breakfast

Servings 3 to 4
Units

Ingredients

for paratha dough

  • 2 cups whole wheat flour or 240 grams whole wheat flour
  • 2 teaspoon oil
  • 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
  • ¼ teaspoon red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon amchur powder (dry mango powder)
  • oil or ghee for roasting as required
  • salt as required

Instructions

making dough

  • In a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 tsp oil, 1/2 tsp salt or add as required. Add 1/2 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 tbsp oil in a pan or kadai. Splutter 1/2 tsp ajwain seeds (carom seeds). You can also use 1/2 tsp cumin seeds instead of ajwain seeds.
  • Then add the shredded cabbage. Stir and mix very well.
  • Season with salt.
  • 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 tsp finely chopped green chilies, 1 tsp finely chopped ginger, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1/2 tsp amchur powder (dry mango powder).
  • Mix the spices 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 tbsp 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. 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, flip the paratha. Spread 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.
  • Serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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30 Comments

  1. Tried this by the easy method of mixing all the ingredients in the flour.not only was it simple and quick but also super delicious.loved it with a side accompaniment of mango pickle.4 stars

  2. Hi, i tried the cabbage paratha recipe and it turned out great. loved it!! I follow a lot of your recipes and really like the way you break down the recipes and simplify them. Keep it going… im a fan of your veg recipes of india 🙂5 stars

  3. Hi Dasanna ma’am, Thanks for the recipe. It tried this out with some left over cabbage and it turned out very well. Your recipes always come out perfect 🙂
    I had one query, this is in general regarding the tawa. I have observed some folks using a concave shaped tawa for making roti/chapathi/paratha, whereas I have always used flat based griddle. Does the shape of the tawa/griddle matter in the way the roti is cooked?

    1. welcome bhuvana. yes the shape does make a difference in the taste. i also use a flat tawa as the the concave one i have is very heavy.

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