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

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

there are two ways cabbage parathas 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 parathas make for a healthy breakfast as well as makes for a good tiffin box brunch or lunch.

serve cabbage parathas 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 below:

5 from 3 votes
cabbage paratha recipe | patta gobi paratha recipe | band gobi paratha recipe
prep time
25 mins
cook time
25 mins
total time
50 mins
 
cabbage paratha recipe - whole wheat flat bread stuffed with a spiced cabbage stuffing.
course: breakfasts
cuisine: north indian
servings: 3 -4
author: dassana
ingredients (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 recipe
making dough for cabbage paratha:
  1. 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.
  2. mix and then knead the dough. add more water if required to make a smooth soft dough. 

  3. cover and allow the dough to rest for 20 to 30 minutes.

making stuffing for cabbage paratha:
  1. 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. 

  2. then shred cabbage or chop it. i used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

  3. 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.
  4. then add the shredded cabbage. stir and mix very well.
  5. season with salt.
  6. cover the pan with a lid.
  7. steam the shredded cabbage on a low flame till they turn translucent. this takes about 7 to 8 minutes on a low flame.
  8. 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).
  9. 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.
  10. lastly add 2 tbsp coriander leaves.
  11. 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 parathas:
  1. later pinch two small to medium sized balls from the dough. 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.
  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 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 parathas:
  1. on a hot tava (skillet or griddle) place the rolled cabbage paratha. the tava should be hot and not at a low temperature. 

  2. cooking cabbage parathas at a low flame will harden them. parathas ideally are crisp as well as soft.

  3. when the base is partly cooked, flip the paratha. spread some ghee or oil on the partly cooked part.
  4. 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.
  5. spread some ghee or oil on this side too.
  6. flip again once or twice till both the sides are cooked properly.
  7. you should see crisp brown spots on the cabbage paratha. 

  8. 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.

  9. make all patta gobhi parathas this way and stack them in a roti basket or a casserole.

  10. serve cabbage parathas for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.


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.

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 cabbage 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.

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 spices 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.

assembling and stuffing cabbage parathas:

1. later pinch two small to medium sized balls from the dough. 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.

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 parathas:

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. 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 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.

7. make all patta gobhi parathas this way and stack them in a roti basket or a casserole.

8. serve cabbage parathas 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.




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This post was last modified on May 11, 2018, 9:35 pm

    Categories Indian Breads & ParathasIndian Breakfast RecipesKids RecipesNo Onion No GarlicNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes

View Comments (28)

  • 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.

  • 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.

  • 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.

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

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

  • 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.

    • welcome robin and thanks for sharing this suggestion. with mashed potatoes the parathas would taste better.

  • 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?

    • 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.

  • 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 :)

Comments are closed.