alt="Easy Cabbage Paratha-steps and procedures" title="Easy Cabbage Paratha-steps and procedures"

Cabbage paratha recipe

Cabbage paratha recipe with step by step pictures and instructions, helpful even for the beginners.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 266kcal
Author Sujatha Muralidhar


  • 1 Cup Wheat flour  
  • 1/4 tsp Salt
  • 1 Cup Cabbage   Shredded
  • 1 tsp Red Chili Powder
  • 1/2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Cooking Oil  


  • Shred the cabbage finely, as bigger chunks can end with the tearing while making it. I used my food processor for the fine results.
  • Add the spices, chili powder, coriander powder, cumin powder, turmeric powder, and salt.
  • Crumble everything well and keep aside.
  • In a mixing bowl, add wheat flour, salt, add the little water at a time to make it smooth and soft dough.
  • Knead wheat flour with required amount of water to form a soft pliable dough. Rest them for about 10-20 minutes, to make it, even more, softer. Divide them into your fistful size balls.
  • Roll each ball into a small thick sized circle, and add 2-3 tbsp of cabbage mixture.
  • Fold them gently like tying a sack, by bringing the ends together with frills, like 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 the medium to high flame. Carefully transfer the prepared dough to the pan. Once you started seeing small bubbles on the top, flip them and drizzle the little oil.
  • 10. Flip on to the next side and again drizzle the little oil. Cook both the sides until little small black spots seen. these black spots are the measuring meter to assures the cooking level.


Calories: 266kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Sodium: 322mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 12.8mg | Calcium: 33mg | Iron: 4.1mg