Cabbage paratha is a very popular stuffed flatbread. The paratha is made with atta or whole wheat flour mixed with salt and ghee and is stuffed with a spicy cabbage filling. This stuffing is made with finely chopped cabbage sauteed with chopped onions and green chilies. The filling is cooked with cumin seeds, hing and several powdered spices before it gets wrapped inside the dough. The paratha is then fried on a hot tawa with ghee until it reaches a golden brown and crispy state. Go through my easy recipe to learn the steps to make cabbage paratha at home.
KEY TAKEAWAYS
- Cabbage paratha is a popular stuffed Indian flatbread commonly enjoyed in households across India.
- Serve it hot with fresh curd, pickles, tomato ketchup, any chutney, fresh salad, any dry sabji, or a dollop of butter for best taste.
- Cabbage paratha has a mildly spicy, savory, and tangy taste with a crispy, golden texture.
- Other similar recipes are aloo paratha, gobi paratha, mooli paratha, and paneer paratha.
The Ingredients:
To make the paratha dough:
- 2 cups wheat flour (atta)
- 1 tsp salt
- Water as required
- 1 tsp ghee (clarified butter)
To make the paratha stuffing:
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- ¼ tsp asafetida (hing)
- 1 piece green chili (finely chopped)
- 1 piece onion (medium size, finely chopped)
- 4 cups cabbage (finely chopped)
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp dry mango powder (amchur)
- 2 tbsp coriander leaves (finely chopped)
- Salt to taste
To roll the cabbage paratha:
- Dry wheat flour (as required)
To fry the cabbage paratha:
- Ghee (as much as required to grease the paratha surface)
I first experienced cabbage parathas at my cousin’s house during a dinner invitation. I learned that the delicious parathas needed few ingredients and a simple preparation. She showed me how to make it at home and explained all the steps to achieve perfect crispy results. I returned home and recorded the complete process in my small kitchen diary.
I made them at home the next evening and the parathas came out with a crispy exterior and a soft interior that contained a tasty filling. My husband enjoyed the flavor which he said tasted like restaurant-made parathas while my two sons requested more of them without complaining about anything. The moment brought me complete satisfaction because such a simple yet delicious recipe brought such wonderful moments to my family.
How to Make Cabbage Paratha? (Step by Step Guide with Images)
Step 1: Make a soft dough with 2 cups of wheat flour (atta), 1 tsp of salt, water as required, and 1 tsp of ghee (clarified butter).
Step 2: Cover it with a towel and keep it aside.
Step 3: Fry one finely chopped green chili in 2 tbsp of cooking oil along with 1 tsp of cumin seeds and ¼ tsp of asafetida (hing) for a minute. Add one finely chopped medium-sized onion and fry until soft.
Step 4: Mix 4 cups of finely chopped cabbage.
Step 5: Add ¼ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of dry mango powder (amchur), and 2 tbsp of finely chopped coriander leaves. Mix, cover, and check doneness after 4 to 5 minutes.
Step 6: Mix salt to taste. Transfer it to a plate to cool down.
Step 7: Roll a dough ball into a paratha using dry wheat flour as required.
Step 8: Put 3 tbsp of cabbage stuffing. Seal it.
Step 9: Press it with your hand and flatten it. Roll it again, gently.
Step 10: Put it on a preheated iron tawa. Flip after a minute.
Step 11: Apply ghee on the surface of the paratha as required. Flip and fry on a high flame, remove when crispy.
Step 12: Remove it onto a plate. Your tasty and crispy homemade cabbage paratha is done.
Recipe Card
Cabbage Paratha | Patta Gobi Ka Paratha
Ingredients
To make the paratha dough:
- 2 cups wheat flour atta
- 1 tsp salt
- Water as required
- 1 tsp ghee clarified butter
To make the paratha stuffing:
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- ¼ tsp asafetida hing
- 1 piece green chili finely chopped
- 1 piece onion medium size, finely chopped
- 4 cups cabbage finely chopped
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp dry mango powder amchur
- 2 tbsp coriander leaves finely chopped
- Salt to taste
To roll the cabbage paratha:
- Dry wheat flour as required
To fry the cabbage paratha:
- Ghee as much as required to grease the paratha surface
Instructions
- Make a soft dough with 2 cups of wheat flour (atta), 1 tsp of salt, water as required, and 1 tsp of ghee (clarified butter).
- Cover it with a towel and keep it aside.
- Fry one finely chopped green chili in 2 tbsp of cooking oil along with 1 tsp of cumin seeds and ¼ tsp of asafetida (hing) for a minute. Add one finely chopped medium-sized onion and fry until soft.
- Mix 4 cups of finely chopped cabbage.
- Add ¼ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of dry mango powder (amchur), and 2 tbsp of finely chopped coriander leaves. Mix, cover, and check doneness after 4 to 5 minutes.
- Mix salt to taste. Transfer it to a plate to cool down.
- Roll a dough ball into a paratha using dry wheat flour as required.
- Put 3 tbsp of cabbage stuffing. Seal it.
- Press it with your hand and flatten it. Roll it again, gently.
- Put it on a preheated iron tawa. Flip after a minute.
- Apply ghee on the surface of the paratha as required. Flip and fry on a high flame, remove when crispy.
- Remove it on a plate. Your tasty and crispy homemade cabbage paratha is done.
