Cabbage Paratha Recipe – Easy Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Cabbage Paratha Recipe – Easy Indian Flatbread With Wheat Flour

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra veggie goodness into your meals. And let me tell you, these Cabbage Parathas are the way to do it! I first made these when I was trying to get my kids to eat more greens, and they were surprisingly a hit. They’re flaky, flavorful, and honestly, just so satisfying. Plus, they’re easier to make than you might think!

Why You’ll Love This Recipe

These aren’t your average parathas. We’re packing in a whole cup and a half of finely grated cabbage into these beauties! They’re a fantastic way to use up leftover cabbage, and they’re a brilliant alternative to aloo paratha (potato-stuffed paratha) if you want something a little lighter. They’re perfect for a quick weeknight dinner, a packed lunch, or even a festive breakfast.

Ingredients

Here’s what you’ll need to whip up these delicious Cabbage Parathas:

• 1.5 cups wheat flour (approx. 195g)
• 0.75 cup grated cabbage (approx. 75g)
• 0.5 teaspoon garam masala powder (approx. 2.5g)
• 1 teaspoon chilli powder (approx. 5g)
• 1 pinch turmeric powder (approx. 1g)
• 1 tablespoon coriander leaves, chopped (approx. 5g)
• Oil, as required (for cooking and sautéing)
• Salt, as required

Ingredient Notes

Let’s talk ingredients for a sec!

• Wheat Flour: We’re using whole wheat flour (atta) here, which is the traditional choice for parathas. It gives them a lovely nutty flavor and a slightly rustic texture. You can find it at most Indian grocery stores, or even online.
• Coriander Leaves: Fresh coriander (cilantro) is key! It adds such a bright, fresh flavor. Don’t skimp on it!
• Garam Masala: Garam masala blends vary so much from region to region in India. My grandmother always added a little extra cardamom to hers, while my friend’s mom prefers a spicier blend with more cloves. Feel free to use your favorite – it’ll all taste amazing!
• Cabbage: Use green cabbage for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan with about a teaspoon of oil. Add the grated cabbage and sauté it until it softens and the raw smell disappears. This usually takes about 5-7 minutes. Set aside to cool slightly.
2. In a large bowl, combine the wheat flour, salt, garam masala powder, chilli powder, turmeric powder, and chopped coriander leaves.
3. Add the sautéed cabbage to the flour mixture.
4. Now, gradually add water, a little at a time, and knead everything together into a soft, pliable dough. Don’t add all the water at once – you might not need it!
5. Once the dough comes together, give it a good knead for about 5-10 minutes. This develops the gluten and makes the parathas nice and soft.
6. Cover the dough and let it rest for 15-30 minutes. This allows the gluten to relax, making it easier to roll out.
7. Divide the dough into lemon-sized balls.
8. On a lightly floured surface, roll each ball into a thin paratha, about 6-8 inches in diameter. You can shape them into squares if you prefer – my mom always made square parathas!
9. Heat a tawa (griddle) or a flat frying pan over medium heat.
10. Cook each paratha with a little oil until golden brown spots appear on both sides. Press gently with a spatula to ensure even cooking.
11. Serve warm with your favorite yogurt or pickle!

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Rolling the parathas evenly is key to even cooking.
• If the dough is sticking to the rolling pin, add a little more flour.
• Cook the parathas on medium heat to prevent them from burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: If you’re gluten-free, you can use a gluten-free flour blend. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water.
• Spice Level Adjustment: Want it milder? Reduce the chilli powder. Craving some heat? Add a pinch of cayenne pepper!
• Festival Adaptations: These parathas are fantastic for breakfast or brunch, especially during festivals like Holi or Diwali. They also make a lovely side dish with a hearty curry.

Serving Suggestions

These Cabbage Parathas are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a dollop of plain yogurt or raita.
• With a spicy mango pickle.
• Alongside a bowl of dal (lentils).
• As a side dish with your favorite Indian curry.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

What type of oil is best for making parathas?

You can use any neutral-flavored oil, like vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) is also a popular choice for a richer flavor.

Can I use frozen cabbage for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before sautéing.

How can I prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t cook the parathas on too high of heat. Adding a tablespoon of yogurt to the dough can also help keep them soft.

What is the best way to knead the dough for soft parathas?

Knead the dough for about 5-10 minutes, using the heel of your hand. Add water gradually, and don’t add too much at once.

Can I add other vegetables to the paratha dough?

Absolutely! You can add grated carrots, spinach, or even cauliflower. Just make sure to sauté them slightly before adding them to the dough.