Green Pea & Cabbage Paratha Recipe – Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Green Pea & Cabbage Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting, and relatively easy Indian recipes to add to your rotation. And trust me, these Green Pea & Cabbage Parathas are it. I first made these when I was craving something wholesome and flavorful, and they’ve become a family favorite ever since. They’re perfect for a weekend brunch, a quick weeknight dinner, or even a festive treat!

Why You’ll Love This Recipe

These parathas are a wonderful way to sneak in some extra veggies. The combination of sweet green peas and slightly crunchy cabbage is just divine. Plus, the warm spices make them incredibly satisfying. They’re also surprisingly versatile – you can adjust the spice level to your liking and even adapt them to suit different dietary needs. Honestly, what’s not to love?

Ingredients

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

• 2 tablespoons oil
• 1.5 teaspoons cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 tablespoon garlic (lehsun), crushed
• 0.5 tablespoon ginger (adrak), crushed
• 0.5 cup green peas (hare matar)
• 2 cups cabbage (patta gobi), shredded
• 0.5 teaspoon turmeric powder (haldi powder)
• Salt to taste

For the Dough:

• 2 cups wheat flour (atta)
• 1 tablespoon oil
• Pinch of salt
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Jeera (Cumin Seeds) and Hing (Asafetida) are a classic Indian pairing. They not only add incredible flavour but are also known for aiding digestion – a total win-win!
• We’re using whole wheat flour (atta) here, which is the traditional choice for parathas in most Indian households. It gives them a lovely nutty flavour and a slightly chewy texture. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Don’t be shy with the cabbage! Shredding it finely ensures it cooks through nicely and blends well with the peas.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafetida. Let them splutter – you’ll know they’re ready when they start to sizzle and release their aroma.
2. Now, add the crushed garlic and ginger. Sauté for about 2 minutes, until fragrant. Be careful not to burn the garlic!
3. Toss in the green peas and shredded cabbage. Sauté for another 2 minutes, just to soften them slightly.
4. Season with salt and turmeric powder. Cook for 5-6 minutes, stirring occasionally, until the cabbage is tender.
5. Stir in the dried mango powder, garam masala, and red chili powder. Cook for 2-3 minutes more, then take the pan off the heat and let the filling cool completely. This is important – a warm filling will make the dough sticky!
6. While the filling cools, let’s make the dough. In a large bowl, combine the wheat flour, oil, and salt. Gradually add water, kneading until you form a smooth, pliable dough. It should be soft but not sticky. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.
7. Divide the dough into 8 equal balls. Roll each ball into a 4-inch circle.
8. Place 2-3 tablespoons of the cooled filling in the center of each circle. Bring the edges together to seal the filling, and gently roll it out into a 6-inch paratha.
9. Heat a griddle or flat pan over medium-high heat. Cook the paratha for 2-3 minutes per side, applying a little oil, until golden brown and slightly puffed up.
10. Serve hot with your favourite accompaniments!

Expert Tips

• Don’t overfill the parathas! It’s tempting, but too much filling will make them difficult to roll and seal.
• Use a clean, dry cloth to gently roll the parathas. This prevents them from sticking to the rolling surface.
• Cook on medium-high heat for that perfect golden-brown colour and slightly crispy texture.

Variations

• Vegan Adaptation: Simply ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the water quantity slightly.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped green chili to the filling.
• Festival Adaptations: These parathas are fantastic for festivals like Holi and Lohri. Pair them with a sweet lassi during Holi or a hearty sarson da saag for Lohri.

Serving Suggestions

These parathas are delicious on their own, but they really shine when served with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are classics)
• A simple dal (lentil soup)
• A side of fresh salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little oil. They won’t be quite as crispy as when freshly made, but still tasty!

FAQs

What is the best way to knead the paratha dough for softness?

Kneading is key! Add water gradually and knead for at least 5-7 minutes until the dough is smooth and elastic. Resting the dough for 30 minutes also helps.

Can I use frozen peas for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before adding them to the pan.

What is Asafetida and can I skip it?

Asafetida (hing) has a pungent aroma, but it adds a unique flavour to Indian dishes. If you can’t find it, you can skip it, but it does contribute to the overall taste.

How can I prevent the paratha from becoming hard?

Don’t overcook them! Cook them on medium-high heat until golden brown, but avoid cooking them for too long. Also, brushing with a little ghee (clarified butter) after cooking can help keep them soft.

What is a good accompaniment for Green Pea & Cabbage Paratha besides raita and pickle?

A simple yogurt dip with chopped cilantro and cucumber is also fantastic! Or, try a dollop of homemade white butter (makhan).

Enjoy making these parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!