Cabbage Paratha is a delicious Indian flatbread made with finely shredded cabbage and a blend of basic spices. My version is a cabbage paratha without stuffing. Rather than preparing the filling separately, I incorporate flour, vegetables, and spices directly into the dough.
Cabbage paratha, or patta gobi paratha, are ideal for breakfast but can be served any time of the day.
Perfect when enjoyed with a dollop of plain yogurt or hot cup of tea, cabbage paratha promise to be a wholesome meal.
A whole big cabbage goes a long way in our kitchen! First, we cook a hearty cabbage curry, rich with spices and warmth.
Then, some gets shredded for a quick and crunchy Gujarati sambharo or in cabbage parathas. Nothing goes to waste, just good food all around!
You may also like these other flavoured parathas such as dal paratha, triangle ajwain paratha and masala lachha paratha.
Ingredients for Patta Gobhi Ka Paratha
- Cabbage - we will need green cabbage or white cabbage for this recipe.
- Carrots (optional)
- Onion
- Whole wheat flour (any chapatti atta)
- Gram flour or Soya flour (optional)
- Salt
- Green chilies and ginger
- Carom seeds (ajwain)
- Spice powders - turmeric powder, red chili powder -
- oil
- Coriander leaves
Optional
- Cumin powder, coriander powder, garam masala powder
- Cumin seeds
- Sesame seeds
Hayley's Tips & Tricks
- If you wish, stir fry cabbage in a one teaspoon oil to get rid of the raw smell of the cabbage.
- Do not leave the dough for long, as raw cabbage and onion may release moisture in the dough and it will be difficult to roll the parathas.
Serving suggestions
We love hot cabbage parathas with cooling cucumber raita, tangy mirchi ke tipore pickle, or a side of fresh green raw mango chutney.
Storage
Store leftover paratha in an airtight container. Reheat on a tawa or for a few seconds in the microwave.
The paratha can also be stored frozen uncooked and then cooked directly from frozen on a hot griddle.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Cabbage Paratha
Equipment
- 1 box grater or Food processor
- 1 Rolling Pin
- 1 Griddle Tawa - flat pan
- 1 Spatula
Ingredients
- ½ cup cabbage shredded
- ½ cup carrots shredded
- ¼ cup onion finely chopped
- 2 cup whole wheat flour chapatti atta plus some for rolling
- ¼ cup gram flour soya flour
- 1 tablespoon green chillies and ginger paste or minced
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder optional
- ½ teaspoon carom seeds ajwain
- ½ teaspoon cumin seeds optional
- 1 tablespoon sesame seeds optional
- 3 tablespoon oil plus extra for cooking.
- 1 tablespoon salt
- 3 tablespoon coriander finely chopped
Instructions
Prepare the dough
- In a large bowl or wide plate add cabbage, carrots, onion, spices, salt and 3 tablespoon oil.
- Mix everything then add gram flour and whole wheat flour.
- just add sufficient water little by little to the flour and knead into medium stiff dough.
- Cover the dough usinf clean kitchen napkin and leave it for not more than 5 minutes.
Rolling tha paratha
- After resting, knead the dough again for a minute.
- Divide the dough into equal-sized portions and roll them into small balls.
- Lightly dust a rolling board with dry flour.Take one dough ball and roll it into a round (about 6-7 inches in diameter).
- Roll gently, as the cabbage is mixed into the dough and can tear easily.
Cooking the paratha
- Heat the tawa (Griddle) on medium heat.
- Place the rolled-out paratha on the hot tawa.
- Cook for 30-40 seconds until small bubbles appear on the surface.
- Flip the paratha and spread some ghee or oil on top. Press gently with a spatula.
- Flip again, apply ghee on the other side, and cook until golden brown spots appear.
- Flip once or twice more until both sides are evenly cooked and slightly crispy.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2011.
Hayley Dhanecha says
These cabbage parathas are one of those simple, homely recipes that turn everyday ingredients into something so good and incredibly tasty. I love serving them hot off the tawa with yoghurt or pickle—it’s such a comforting and satisfying meal.
jayashree says
This paratha looks tasty, it has the goodness of both carrot and cabbage..yumm
Dori says
I always love seeing homemade flatbreads, especially with some additions 🙂
Mary Bergfeld says
These look really delicious. Your daughter sounds like an accomplished young woman. It will be fascinating to see what path she takes as she matures. I hope you are having a great day. Blessings...Mary
divya says
Perfect & healthy parathas.Looks yummy....
Simply Life says
oh wow, this looks amazing - very impressive!
R says
the parathas look so yummy! thnx for sharing the link, i have some space fans too... looks like u have very talented kids.
Krishnaveni says
nice way to use veggies in paratha, looks yumm
JishasKitchen says
interesting recipe and i am sure its delicious...