Today, I'm sharing our Cabbage paratha recipe with step-by-step pictures and instructions, which is helpful even for beginners.
Cabbage paratha is a whole wheat flatbread stuffed with cabbage and spices. Generally, I do not make any side dishes, as they are wholesome spicy dishes. Serving with just curd, slices of onion, and a green chili will do.
Before stuffing in the cabbage paratha, the cabbage has to be slightly sauteed with your preferred spices. I switch to different herbs every time I make them, giving them a distinct taste and aroma.
I use only cumin powder for one day, ajwain powder on another day, or a turmeric and chili powder combo.
We only need to remember that the stuffing should not be soggy. It should have less moisture content, which helps it to be easily rolled out. Shred the cabbage finely, as the chunks may obstruct it, and test your patience while rolling.
The best side dishes for this paratha would be simple raitha or other side dishes like malai kofta, bindi masala, and Aloo Paratha.
How to make Cabbage paratha
Shred the cabbage finely, as bigger chunks can end up tearing while making it. I used my food processor for satisfactory results.
Add the spices, chili powder, coriander powder, cumin powder, turmeric powder, and salt.
Crumble everything well and keep it aside.
In a mixing bowl, add wheat flour and salt. Add a little water at a time to make a smooth and soft dough.
Knead wheat flour with the required amount of water to form a soft, pliable dough. Rest the dough for about 10-20 minutes to make it even softer. Divide it into fistful-size balls.
Roll each ball into a small, thick-sized circle, and add 2-3 tablespoon of cabbage mixture.
Fold them gently, like tying a sack, by bringing the ends together with frills, like the one in the picture.
Now roll them gently, without applying much pressure. Spread them evenly to form a well-shaped circle.
Heat a pan over medium to high flame. Carefully transfer the prepared dough to the pan. Once you start seeing small bubbles on top, flip them and drizzle a little oil.
Flip to the next side and again drizzle the oil. Cook both sides until small black spots appear. These black spots are the measuring meter that ensures the cooking level.
Other spicy dinner recipes
Printable recipe card
Cabbage paratha recipe
Ingredients
For the filling
- 1 cup cabbage shredded
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ÂĽ teaspoon turmeric powder
- ½ teaspoon salt
For the dough
- 1 cup whole wheat flour
- ½ teaspoon salt
The making
- 1 teaspoon vegetable oil
Instructions
For the filling
- In a mixing bowl, add shredded cabbage, red chili powder, coriander powder, cumin powder, turmeric powder, and salt.
- Combine everything well. And make 5 equal sized balls and keep aside.
For the dough
- In a mixing bowl, add whole wheat flour, salt, and add the little water at a time to make it smooth and soft dough.
- Finally add vegetable oil and scrape the sides, knead for another two minutes.
- Divide into 5 equal sized portioin.
The making
- Using rolling pin, roll each ball into a small circle about 6 inch diameter.
- Place the cabbage at the center and bring all the edges together at the center.
- And make a big stuffed ball.
- Now roll and pread them evenly to form a circle.
- Heat a pan over the medium heat.
- Carefully transfer the rolled paratha to the pan. Once you started seeing small bubbles on the top, flip them and drizzle the little oil.
- Flip on to the next side and again drizzle the little oil.
- Cook both sides until little small black spots seen.
- Rinse and repeat for the other remaining dough balls.
- Serve hot with raita.
Nutrition
Serving Suggestions:
1. Serve along with raitha, plain curd/yogurt, salad
2. Perfect for all daily meals, breakfast, lunch, and dinner.
Tips and Variations:
1. I used more spices today, but for the variations, you can use just cumin powder, chili powder, garam masala, ajwain, etc. The Sky is the limit for trying out the variations.
2. If the cabbage is moist for any reason, squeeze it well to remove the excess moisture.
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Holley
I love trying new foods! This recipe was easy to follow and tasted amazing. Thanks for sharing!
dana
I love trying cabbage in new ways so I can't wait to give this a go! Sounds delicious!
rebecca
I love these so much! the cabbage filling is tender and packed with flavor. The wheat flatbread is soft and has lovely bubbles all around it. I really loved them with raita. thanks for the easy to follow instructions!
TAYLER ROSS
I made this cabbage paratha over the weekend and it was delicious! The steps were so easy to follow too!
Lana
I can’t believe how simple and delicious this was! Thank you so much, definitely making this again!