Cabbage Paratha Recipe – Authentic Indian Flatbread with Spices

Last Updated on 2 months by Neha Deshmukh

Cabbage Paratha Recipe – Authentic Indian Flatbread with Spices

Introduction

There’s just something so comforting about a warm, flaky paratha, isn’t there? Especially when it’s stuffed with something flavorful! This Cabbage Paratha recipe is a family favorite – it’s a little bit of effort, but so worth it. I remember first making this when I was trying to sneak more veggies into my little brother’s diet, and he actually asked for seconds! It’s a fantastic way to enjoy a simple vegetable in a truly delicious way. Let’s get cooking!

Why You’ll Love This Recipe

This Cabbage Paratha isn’t just tasty; it’s a complete package. It’s a wholesome, satisfying meal that’s perfect for breakfast, lunch, or even a light dinner. The spices add a lovely warmth, and the slight tang from the amchur powder really brightens everything up. Plus, it’s a great way to use up leftover cabbage!

Ingredients

Here’s what you’ll need to make these flavourful parathas:

• 2 cups whole wheat flour (atta)
• 2 teaspoons oil
• ½ – ¾ cup water (adjust as needed)
• ½ – ¾ teaspoon salt
• 350 grams cabbage, finely shredded
• 1 tablespoon oil
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger, grated
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ½ teaspoon amchur powder (dry mango powder)
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour (atta) is key for that authentic paratha texture and flavour. It’s also much healthier than using all-purpose flour. Don’t skip the carom seeds (ajwain) – they aren’t just for flavour! They’re amazing for digestion, which is especially helpful after a hearty meal.

The spice blend is where the magic happens. Turmeric adds colour and health benefits, amchur powder gives a lovely tang, and garam masala ties everything together with its warm, aromatic notes. Feel free to adjust the chili powder to your preferred spice level. Fresh coriander leaves add a beautiful freshness.

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. Make the Dough: In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add water, mixing until a smooth, pliable dough forms. Knead for about 5-7 minutes until it’s nice and elastic. Cover and let it rest for 20-30 minutes. This resting time is important – it allows the gluten to relax, resulting in softer parathas.
2. Prepare the Stuffing: Heat oil in a pan over medium heat. Add the carom seeds and let them splutter. Add the shredded cabbage and sauté until it’s translucent and softened, about 5-7 minutes.
3. Add the Spices: Add the green chilies and ginger to the cabbage and sauté for another minute. Then, add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for 2-3 minutes, until the spices are fragrant.
4. Cool and Finish the Stuffing: Remove the pan from the heat and let the cabbage mixture cool completely. Once cooled, stir in the amchur powder and chopped coriander leaves.
5. Assemble the Parathas: Divide the dough into equal-sized portions (about 6-8). Roll each portion into a circle. Place a generous spoonful of the cabbage stuffing in the center of one circle.
6. Seal and Roll: Cover the stuffing with another dough circle and seal the edges tightly, pressing to ensure no filling escapes. Gently roll the stuffed paratha to a 7-8 inch diameter, dusting with flour to prevent sticking. Be gentle – you don’t want to tear the paratha!
7. Cook the Parathas: Heat a tawa (flat griddle) over medium-high heat. Place the rolled paratha on the hot tawa and cook for about 30 seconds to a minute on each side. Drizzle with ghee or oil and continue cooking, flipping occasionally, until golden brown spots appear. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t overstuff the parathas, or they might burst while cooking.
• Rolling the parathas evenly is key for even cooking.
• A hot tawa is essential for getting those beautiful golden brown spots.

Variations

• Vegan Adaptation: Simply skip the ghee and use oil for cooking.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha making. You might need to adjust the water quantity.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to adjust the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These parathas are perfect for festivals like Holi or Lohri, where hearty, flavorful food is a must.

Serving Suggestions

Serve these Cabbage Parathas hot, straight off the tawa! They’re delicious with a dollop of yogurt, a side of tangy pickle (mango pickle is my favourite!), or a smear of butter. A simple dal (lentil soup) also makes a lovely accompaniment.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. You can also freeze the un-cooked, rolled parathas. Place them between sheets of parchment paper to prevent sticking.

FAQs

What is the best way to knead the paratha dough for a soft texture?

Kneading is key! Knead for at least 5-7 minutes, adding water gradually. The dough should be soft and pliable, but not sticky. Resting the dough for 20-30 minutes also helps.

Can I make the stuffing ahead of time? How should I store it?

Yes, absolutely! You can make the stuffing a day in advance. Store it in an airtight container in the refrigerator.

What is amchur powder and can I substitute it with something else?

Amchur powder is made from dried, unripe mangoes and adds a lovely tangy flavour. If you can’t find it, you can substitute it with a squeeze of lemon juice or a teaspoon of tamarind paste.

How do I prevent the paratha from becoming hard?

Don’t overcook the parathas. Cook them on medium-high heat and drizzle with ghee or oil. Also, make sure the dough is well-rested.

What is the best accompaniment for Cabbage Paratha?

Yogurt, pickle, butter, or a simple dal are all fantastic accompaniments.

Can I use other vegetables in place of cabbage?

Definitely! You can use potatoes, cauliflower, peas, or even spinach. Just adjust the cooking time accordingly.