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4.8 from 5 votes

Cabbage Paratha

cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: breakfasts
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit

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 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 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.