Cabbage Parathas
Indulge in the heartwarming flavors of North Indian cuisine with these Cabbage Parathas, a wholesome and delicious stuffed flatbread that’s perfect for breakfast, lunch, or dinner. Made with fresh cabbage, aromatic spices like cumin, turmeric, and garam masala, and whole wheat dough, these parathas are stuffed to perfection and pan-fried until golden and crisp. The cabbage filling, infused with a hint of green chilies and ginger, adds a delightful crunch and burst of flavor in every bite. Quick to prepare in under an hour, these parathas pair beautifully with cooling yogurt, tangy pickles, or flavorful chutneys, making them a versatile meal or snack option. Whether you’re looking for a comforting homemade treat or a nutritious way to feed the family, this Cabbage Paratha recipe delivers taste, texture, and nourishment in a single dish. Perfect for vegetarians and ideal for those seeking a creative twist on traditional Indian flatbreads.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 cups Cabbage
- 2 units Green chilies
- 1 teaspoon Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 0.75 cups Water
- as needed Ghee or oil (for shallow frying)
Instructions
In a large mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the cabbage stuffing. Finely grate the cabbage and squeeze out any excess moisture using your hands or a clean kitchen towel.
Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them crackle.
Add the finely chopped green chilies and grated ginger to the pan. Sauté for 1 minute until aromatic.
Stir in the grated cabbage, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the cabbage softens and the spices are well combined. Remove from heat and let the mixture cool completely.
Divide the rested dough into equal-sized portions and roll them into balls. Divide the cooled cabbage stuffing into equal portions as well.
Take one dough ball and roll it out into a small disc using a rolling pin. Place one portion of the cabbage stuffing in the center and gather the edges of the dough to seal it completely, forming a pouch.
Flatten the stuffed pouch gently and roll it out into a paratha, being careful not to let the stuffing spill out.
Heat a skillet or tawa over medium heat. Place the rolled-out paratha on the skillet and cook for 1-2 minutes until bubbles begin to appear. Flip the paratha and apply a small amount of ghee or oil to the surface.
Cook the paratha on both sides, pressing gently with a spatula, until golden brown spots appear and it is cooked through.
Repeat the process with the remaining dough and stuffing.
Serve the hot cabbage parathas with yogurt, pickle, or chutney of your choice.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 8.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1512 mg | 32% | |
*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.
