Cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing.
for paratha dough
whole wheat flour
or 240 grams whole wheat flour
or add as required
¼ to ½
or add as required
for cabbage paratha stuffing
or 4 cups tightly packed shredded or chopped cabbage (patta gobhi or band gobi)
1 or 2
chopped or 1 teaspoon finely chopped green chilies
finely chopped ginger
red chilli powder
garam masala powder
(dry mango powder)
oil or ghee for roasting
salt as required
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.
full recipe -