cabbage paratha recipe, how to make cabbage paratha | patta gobi paratha

cabbage paratha recipe with step by step photos – delicious whole wheat flat bread 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 makes 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.

if you are looking for more paratha recipes then do check:

cabbage paratha recipe

4.8 from 5 votes
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:breakfasts
Cuisine:north indian
Servings (change the number to scale):3 to 4
cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.

INGREDIENTS FOR cabbage paratha recipe

(1 CUP = 250 ML)

for paratha dough

  • 2 cups whole wheat flour (atta) 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 (hari mirch)
  • 1 teaspoon finely chopped ginger (adrak)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera)
  • ½ teaspoon garam masala powder
  • ½ teaspoon amchur powder (dry mango powder)
  • oil or ghee for roasting as required
  • salt as required

HOW TO MAKE cabbage paratha recipe

making dough for cabbage paratha

  • 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 cabbage 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 parathas 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 cabbage 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 cabbage paratha. 
  • you can also press the cabbage 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 patta gobhi 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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how to make cabbage paratha recipe

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 for cabbage paratha

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 patta gobhi 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 patta gobhi 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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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30 comments/reviews

  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?

  4. Thanks for your recipe.It was simple and easy to make.I mixed Mashed potatoes into the cabbage mix so that it sticks inside while flattening the paratha.Also tasted better with it.I recommend if you still like potatoes in the paratha.

  5. Tried it with a different procedure. It was very tasty
    . I mixed the dough with raw grated cabbage and added all the masalas. 🙂

  6. Made it last night for dinner…… must remember to double the quantities next time ?
    Thanks a lot!

  7. Thank you so much for this recipe.I made it by mixing the stuffing in the flour. I kept it aside for 20 minutes and then rolled it into parathas. It was really awesome.
    Thanks a lot.

  8. Hi
    I am fan of our recipes.u have made my cooking very easy .
    Sarso me saag recipe came very nicely and got good appreciation from my family. Thanks a lot.

  9. Hi Dassana,

    I just wanted to say thank you for posting your delicious recipes that I really love them and they often really cheer me up in general.

    I have a small question:

    Can I also use red cabbage or savoy cabbage for this recipe or would that be too much change.

    Look forward to receiving a reply.

    Blessings to you and your family

    • kerstin thankyou for your positive words 🙂 you could use red cabbage however the taste, flavor would completely change. But try and let us know how they turned out.