Purple Cabbage & Kale Paratha Recipe – Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Purple Cabbage & Kale Paratha Recipe – Authentic Indian Flatbread

Hey everyone! I’m so excited to share this recipe with you – it’s a little different, a little healthy, and so delicious. I stumbled upon this combination a while back when trying to sneak more greens into my family’s diet, and honestly, it’s become a regular in our kitchen. These Purple Cabbage & Kale Parathas are a fantastic way to enjoy a flavorful, wholesome Indian flatbread. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average parathas! They’re packed with nutrients from the purple cabbage and kale, and the subtle heat from the jalapeno adds a lovely kick. Plus, the carom seeds give it that classic, comforting Indian flavor. It’s a great way to enjoy a healthy and satisfying meal, and it’s surprisingly easy to make.

Ingredients

Here’s what you’ll need to whip up these amazing parathas:

• 2 cup purple cabbage, finely minced
• 0.5 cup kale, finely minced
• 1 piece jalapeno, finely minced
• 0.5 inch ginger, grated
• 2 cup whole wheat flour (atta)
• 0.5 cup whole wheat flour (for rolling)
• 0.125 teaspoon ground turmeric powder
• 1 teaspoon brown sesame seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt (or to taste)
• 1 tablespoon oil
• 2 tablespoon ghee (for cooking)

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Purple Cabbage: Benefits & Selection
Purple cabbage is a nutritional powerhouse! Look for heads that feel firm and heavy for their size. The color should be vibrant and rich.

Kale: Nutritional Value & Varieties
I prefer using curly kale for this recipe, but you can use lacinato (dinosaur) kale too. Just make sure to remove the tough stems before mincing. Kale is loaded with vitamins and antioxidants – a real superfood!

Jalapeno: Heat Level & Substitutions
One jalapeno gives a mild heat. If you like things spicier, leave the seeds in! You can substitute with serrano peppers for more heat, or omit it altogether if you prefer a milder flavor.

Ginger: Fresh vs. Ground & Regional Uses
Fresh ginger is always best here. It adds a bright, zesty flavor. Grated ginger is easier to incorporate into the dough. In some regions of India, they even add a touch of ginger juice to the dough!

Carom Seeds (Ajwain): Digestive Benefits & Flavor Profile
Don’t skip the carom seeds! They have amazing digestive properties and a unique, slightly bitter flavor that complements the vegetables beautifully. Lightly roasting them before adding to the dough enhances their aroma.

Sesame Seeds: Black vs. White & Toasting Tips
I used brown sesame seeds, but white sesame seeds work just as well. Toasting them lightly in a dry pan before adding them to the dough brings out their nutty flavor.

Whole Wheat Flour (Atta): Types & Quality
Using good quality whole wheat flour (atta) is key. Look for finely ground atta for a softer paratha. Different brands have different textures, so you might need to adjust the water slightly.

Ghee: Clarified Butter – Traditional vs. Store-Bought
Ghee adds a wonderful richness and flavor. Traditionally, it’s made at home, but good quality store-bought ghee works perfectly fine. It’s what gives parathas that signature flaky texture.

Step-By-Step Instructions

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

1. First, mince the purple cabbage, kale, jalapeno, and ginger using a food processor or a good old-fashioned grater. You want them finely chopped so they blend well into the dough.
2. In a large bowl, combine the minced vegetables with the whole wheat flour, turmeric powder, sesame seeds, carom seeds, and salt. Mix everything together really well.
3. Now, add water gradually, a little at a time, and start forming a soft dough. It shouldn’t be sticky, but it shouldn’t be too dry either. Once it comes together, knead it with a tablespoon of oil for 2-3 minutes until it’s smooth and elastic.
4. Let the dough rest for about 10 minutes. This allows the gluten to relax, making the parathas softer.
5. Divide the dough into equal-sized balls. I usually make about 4 parathas from this recipe.
6. On a lightly floured surface (use that extra ½ cup of whole wheat flour!), roll each ball into a thin 8-10 inch circle. Keep rotating the paratha as you roll to prevent sticking.
7. Heat a griddle or flat pan over medium-high heat. Place the rolled paratha on the hot griddle.
8. Cook for about 1-2 minutes on each side, until you start to see golden brown spots.
9. Finally, drizzle a little ghee around the edges and on top of the paratha during the last minute of cooking. This gives it that beautiful golden color and delicious flavor.
10. Serve hot!

Expert Tips

• Don’t overcrowd the griddle. Cook one paratha at a time for best results.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Press gently while rolling to ensure an even thickness.

Variations

Vegan Paratha Adaptation:
Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil. It won’t have quite the same flavor, but it’ll still be delicious! My friend, Priya, swears by using a little vegan butter for extra richness.

Gluten-Free Paratha Adaptation (Using Alternative Flours):
You can experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the water content.

Spice Level Adjustment (Increasing or Decreasing Jalapeno):
Feel free to adjust the amount of jalapeno to your liking. For a milder flavor, remove the seeds and membranes. For extra heat, add a pinch of cayenne pepper!

Festival Adaptations (Holi, Lohri, etc.):
During festivals, you can add a little bit of grated coconut or chopped nuts to the dough for extra flavor and texture.

Serving Suggestions

These parathas are incredibly versatile! They’re fantastic with:

• A dollop of plain yogurt
• Your favorite Indian pickle (mango pickle is a classic!)
• A spicy chutney (mint-coriander chutney is my go-to)
• A simple lentil curry (dal)

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 ghee. You can also freeze them! Wrap them individually in plastic wrap and store them in a freezer bag for up to a month.

FAQs

What is the best way to knead the paratha dough for softness?
Kneading is key! Use the heel of your hand and knead for at least 2-3 minutes. Adding a little oil helps create a smooth and elastic dough.

Can I make the paratha dough ahead of time?
Yes, you can! Make the dough and let it rest in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

What can I substitute for ghee in this recipe?
You can use oil, vegan butter, or even melted coconut oil.

How can I prevent the parathas from becoming too hard?
Don’t overcook them! Cook them over medium-high heat and add ghee during the final stages of cooking.

Is this paratha suitable for a weight-loss diet?
While these parathas are healthy due to the vegetables, they are still made with wheat flour. Enjoy them in moderation as part of a balanced diet.

What is the origin and history of parathas in Indian cuisine?
Parathas have a rich history in India, dating back centuries! They were originally a simple flatbread made by rural communities, and over time, they evolved into the diverse and flavorful variations we see today. They’re a staple in many Indian households and are often enjoyed for breakfast, lunch, or dinner.

Enjoy making these Purple Cabbage & Kale 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!