Cabbage Paratha
Elevate your weeknight dinner with this irresistible recipe for Cabbage Paratha – a flavorful, wholesome Indian flatbread stuffed with a spiced cabbage filling. Made with nutrient-rich whole wheat flour, the dough is carefully kneaded and rolled to embrace a savory filling of sautéed grated cabbage, aromatic spices like garam masala, ground cumin, and turmeric, and an added kick from green chilies. Each paratha is pan-cooked to golden perfection with ghee or butter, achieving a crispy exterior and soft, flavorful interior. Perfectly balanced in heat and spices, these cabbage parathas are ideal for pairing with cooling yogurt, tangy pickles, or your favorite chutney. Whether it’s for breakfast, lunch, or dinner, this dish is a hearty and satisfying way to enjoy comfort food packed with nourishing veggies and bold Indian flavors.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 cups (grated) Cabbage
- 1.5 teaspoons Salt
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Ground cumin
- 0.5 teaspoons Garam masala
- 2 finely chopped Green chilies
- 2 tablespoons (chopped) Cilantro
- 3 tablespoons Cooking oil
- 0.5 cup (as needed) Water
- 2 tablespoons (for cooking) Ghee or butter
Instructions
In a large mixing bowl, add whole wheat flour and 1 teaspoon of salt. Gradually add water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
In a separate bowl, mix grated cabbage with 0.5 teaspoon of salt. Let it sit for 10 minutes, then squeeze out the excess moisture.
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the grated cabbage and cook for 3-4 minutes, stirring occasionally.
Add turmeric powder, red chili powder, ground cumin, garam masala, green chilies, and cilantro to the cabbage mixture. Cook for another 2-3 minutes until aromatic. Remove from heat and let it cool slightly.
Divide the rested dough into 8 equal portions and roll each piece into a ball.
Take one dough ball, flatten it with your fingers, and roll it out into a small circle. Place 2 tablespoons of the cabbage filling in the center.
Bring the edges of the dough together to seal the filling inside, forming a pouch. Flatten gently, then roll it out again into a 6-7 inch circle while being careful not to tear the dough.
Heat a skillet or tawa over medium heat. Place the rolled paratha on the skillet and cook for 1-2 minutes until bubbles appear.
Flip the paratha, drizzle with 0.5 teaspoon of ghee or butter, and cook for another 1-2 minutes. Flip again, apply ghee to the other side, and cook until golden brown and well-cooked.
Repeat the process for the remaining dough and filling.
Serve the cabbage parathas hot with yogurt, pickle, or your favorite chutney.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 8.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
