Cabbage paratha is very delicious, healthy and easy to make. I love it very much and make it often at home. It can be had for breakfast or for lunch or dinner. It is a great way to sneak cabbage into your kids diet. It is usually served with any chutney or curd or pickle. I have used multigrain flour to make this paratha more nutritious. Today we will learn how to make cabbage paratha following this easy recipe with step wise pictures.
Cabbage Paratha-Patta Gobi Paratha
Prep Time : 15 mins
Cook Time : 30 mins
Yields: 6 Parathas
Recipe Category: Breakfast-Lunch-Dinner
Recipe Cuisine: North Indian
Author:Padhu Sankar Ingredients needed
Yields: 6 Parathas
Recipe Category: Breakfast-Lunch-Dinner
Recipe Cuisine: North Indian
Author:Padhu Sankar Ingredients needed
For the dough
Whole Wheat flour/multigrain flour – 1 1/2 cup
Oil – 2 tsp
Salt – a generous pinch
For the stuffing
Oil – 1 tbsp
Cumin seeds/Jeera – 1 tsp
Onion – 3/4 cup finely chopped
Cabbage – 1 cup shredded
Salt needed
Spice Powder
Turmeric powder – a pinch
Chilli powder – 1/2-3/4 tsp
Cumin powder – 1 tsp
Kitchen King Masala/garam masala powder – 3/4 tsp
For making parathas
Oil or butter for cooking parathas
Preparations
In a plate or bowl, mix together whole wheat flour, a tsp of oil and salt. Add warm water little at a time and make a soft and smooth dough just like you make for chapati. Keep it covered. Let it rest for 15-20 minutes. In the meantime we will prepare the stuffing.
Heat oil in a pan, add cumin seeds, when it splutters, add very finely chopped onions and saute until onions turn light brown. Add a little salt to speed up the process.
Then add finely shredded cabbage.
Add all the spice powder mentioned under ‘Spice Powder’ and salt needed. Cook on medium heat until the cabbage is cooked and the mixture becomes dry. Leave it to cool.
Method
Divide the dough kept aside into 6 equal parts and make smooth balls.
Flatten it slightly, dust wheat flour and roll it out into a circle of 4 inches in diameter. Place 1-2 tbsp of the prepared stuffing, gather the edges together and seal it well as shown in the picture below.
Now roll out into a circle of 6 inches in diameter with the stuffing inside. Repeat the process for the rest of the dough.
Heat a tawa and place a rolled out dough on it. When you see bubbles forming on the surface, apply a tsp of oil and flip it over to the other side.
Apply a little oil on the other side and cook both sides until brown specks appear. Repeat the same process for the rest of the rolled out dough.
Enjoy it with chutney or pickle or thick curd.
It is perfect for both school and office lunch box. Pack it in an aluminium foil for the parathas to stay soft until lunch.
Storage – If not serving immediately, wrap it in a soft cotton cloth and keep it in an air tight box or casserole. It will stay soft for 5-6 hours.
Check out more Paratha Recipes
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I have some cabbage with me and I know what to do with it now. 🙂
soo healthy dish thanks a lot padhu nice presentation
Looks so yum! I dint know that we can make paratas with Cabbage! Amazing creativity
What is this multigrain flour? What is the combination?
I used ready made aashirwad mutligrain flour. You can use plain wheat flour also for this recipe.
Yummy
Hey padhu
u r amazingly superb cook, I Jus ur cooking…. N d ingredients are easily available….. I hv tried almost all ur recipes it has come out as expected… Tqz a loadz. Great fan of urs…. Love u
Hey padhu
U r such an amazing n superb cook… I. Jus ur recipes …i hv tried almost all ur recipes it has come out Osum… N d ingredients are easily available… Keep up d good work…. Tq n love u loadz..