Red Cabbage Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Red Cabbage Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak more veggies into your meals. And let me tell you, these Red Cabbage Parathas are the way to do it. They’re flavorful, satisfying, and a beautiful vibrant purple – seriously, what’s not to love? I first made these when trying to use up some leftover red cabbage, and they quickly became a family favorite.

Why You’ll Love This Recipe

These aren’t your average parathas. The slight sweetness of the red cabbage combined with the warm spices is just divine. Plus, parathas are so versatile – perfect for breakfast, lunch, or even a light dinner. They’re a little bit of effort, but trust me, the end result is totally worth it. You’ll be rewarded with a delicious, healthy, and visually stunning Indian flatbread.

Ingredients

Here’s what you’ll need to make these beauties:

• 2 cups wheat flour (approx. 240g)
• 1 pinch of salt
• ½ cup water (approx. 120ml)
• 1 cup shredded red cabbage (approx. 85g)
• 1 onion, finely chopped
• 2 tablespoons coriander leaves, chopped
• ¼ teaspoon garam masala powder (approx. 1g)
• ½ teaspoon red chili powder (approx. 2.5g)
• ¼ teaspoon turmeric powder (approx. 0.5g)
• 1 tablespoon ginger-garlic paste
• 1 green chili, finely chopped (adjust to your spice preference!)
• ½ teaspoon cumin seeds (approx. 2.5g)
• 1 pinch of asafetida (hing)
• 2 tablespoons olive oil (approx. 30ml)
• 2 tablespoons gram flour (besan) (approx. 15g)

Ingredient Notes

Let’s talk ingredients! Red cabbage is the star here, offering a lovely crunch and subtle sweetness. Don’t be afraid to use pre-shredded if you’re short on time.

Wheat flour (atta) is traditional for parathas, giving them that lovely texture. You can find it at most Indian grocery stores.

Now, the spices! Cumin seeds and asafetida (hing) are a classic combination in Indian cooking, adding a wonderful aroma. Garam masala brings warmth and depth. Speaking of regional variations, some families add amchur (dried mango powder) for a tangy kick to the filling – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the dough. In a large bowl, mix the wheat flour and salt. Gradually add the water and knead into a semi-soft dough. It should be pliable but not sticky. Cover and let it rest for at least 15-20 minutes. This resting time is key for a soft paratha!
2. While the dough rests, let’s make the filling. Heat the olive oil in a pan over medium heat. Add the cumin seeds and asafetida. Sauté for a few seconds until fragrant – it’ll smell amazing!
3. Add the chopped onions and green chilies. Cook for 2-3 minutes until the onions are softened. Then, stir in the ginger-garlic paste and cook for another minute.
4. Now, add the shredded red cabbage, salt, red chili powder, and turmeric powder. Mix well and cook for 3-4 minutes, until the cabbage is slightly softened but still has a bit of crunch.
5. Stir in the gram flour and garam masala powder. Cook for another 6-7 minutes, stirring constantly, until the mixture is well combined and slightly dry. Remove from heat and let the filling cool completely.
6. Once the dough has rested and the filling has cooled, it’s time to assemble the parathas. Divide the dough into equal-sized balls. Roll each ball into a 4-inch circle.
7. Place a generous spoonful of the red cabbage filling in the center of each circle. Bring the edges of the dough together to seal the filling, creating a neat little bundle.
8. Gently roll the stuffed dough into a 6-inch paratha, using a little dry flour to prevent sticking. Be gentle – you don’t want to burst the filling!
9. Heat a griddle or flat pan over medium-high heat. Brush with a little oil. Cook the paratha for 2-3 minutes per side, until golden brown and slightly puffed up. Add a little more oil around the edges if needed.

Expert Tips

• Don’t over-knead the dough, or your parathas will be tough.
• Make sure the filling is completely cool before stuffing the parathas, or it will make the dough sticky.
• Use a rolling pin with even pressure to get a uniform thickness.
• Cook the parathas on medium-high heat for a crispy texture.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the water quantity.
• Spice Level Adjustment: Reduce or omit the green chili and red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat! My friend, Priya, loves to add a dash of smoked paprika for a smoky kick.
• Festival Adaptations: These parathas are fantastic for festivals like Holi or Lohri. They’re hearty and flavorful, perfect for celebrating with family and friends.

Serving Suggestions

Serve these Red Cabbage Parathas hot off the griddle with a side of raita (yogurt dip) or your favorite pickle. They also pair beautifully with a simple dal (lentil soup).

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a pan with a little oil. You can also freeze them – just wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

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

Kneading is key! Use the heel of your hand to push and fold the dough for about 8-10 minutes. The dough should be smooth and elastic.

Can I make the filling ahead of time? How long will it keep?

Yes, absolutely! You can make the filling a day in advance and store it in an airtight container in the refrigerator.

What oil is best for cooking parathas?

Olive oil works great, but you can also use vegetable oil, canola oil, or ghee (clarified butter) for a richer flavor.

What is asafetida (hing) and can I substitute it?

Asafetida has a pungent aroma but adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a lot to the overall taste. A tiny pinch of garlic powder can be a very rough substitute.

How can I prevent the parathas from becoming hard?

Don’t overcook them! Cook them on medium-high heat until golden brown, but don’t let them get too crispy. Also, resting the dough properly is crucial.