Cabbage Paratha is a flavorful Indian flatbread filled with spiced cabbage. It’s a great way to incorporate more vegetables into your diet while enjoying a warm, satisfying meal. This paratha is easy to make, and you can serve it with yogurt, chutney, or curry for a wholesome meal. The cabbage filling adds a nice crunch and flavor while the paratha itself is soft and fluffy.
This cabbage paratha is a delicious Indian flatbread stuffed with spiced cabbage. A perfect breakfast, lunch, or dinner option, this paratha is easy to make and full of flavor.
Ingredients:
For the dough:
- 1 cup whole wheat flour (e.g., Dove Farm Organic Whole Wheat Flour)
- 1/4 teaspoon salt (adjust to taste)
- 1 tablespoon oil (optional, for softer dough)
- Water (as needed, for kneading)
For the filling:
- 1 cup finely grated cabbage (about half a medium-sized cabbage)
- 1 tablespoon grated ginger
- 2 green chilies (finely chopped, adjust to spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon fresh coriander leaves (chopped)
- Salt to taste
- 1 tablespoon oil (for sautéing)
Optional for cooking:
- Ghee or oil (for frying the paratha)
Instructions:
Knead the dough in a large bowl and cover it for 15 minutes to rest.
Heat 1 teaspoon oil in a pan and roast some cumin seeds.
Once the cumin is roasted, add finely chopped cabbage.
Now add red chili powder, finely chopped green chilies, turmeric, and salt. Mix everything well and cook the cabbage slightly.
Turn off the heat and let the cabbage stuffing cool a bit.
Make small dough balls and roll them out to the size of a puri.
Place 2 teaspoons of the cabbage stuffing in the center, gather the edges, and seal it well.
Dust with a little dry flour and roll it again to the size of a roti.
Heat a tawa (griddle) and place the rolled paratha on it to cook slightly.
Flip it once it starts cooking, apply ghee on both sides, and cook until golden brown.
Serve the hot cabbage parathas fresh off the pan.
Nutritional Information:
- Calories: 120 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 3g
- Fiber: 3g
- Sodium: 150mg
- Vitamin C: 30% of daily value (from cabbage)
- Iron: 5% of daily value (from whole wheat flour)
Cooking Tips & Variations:
- Adding sweetness: Add finely grated carrots to the filling to enhance sweetness and flavor.
- Flour variations: You can use multigrain flour for a more fiber-rich dough or try adding a bit of chickpea flour for extra protein.
- Spice it up: Add more green chilies or red chili powder to make the paratha spicier.
- Vegan option: Replace ghee with vegetable oil for a vegan version.
Common Mistakes & Fixes:
- Mistake: Dough is too sticky.
Fix: Add small amounts of flour while kneading until you get a soft, non-sticky dough. - Mistake: Paratha tears while rolling.
Fix: Let the dough rest for 15 minutes before rolling, and roll gently. - Mistake: Filling leaks out while cooking.
Fix: Ensure the dough is well-sealed and that the filling is not too moist.
Chef’s Tips & Tricks:
- Resting the dough makes it easier to roll and ensures the parathas turn out soft.
- Use ghee for a rich, authentic flavor, but oil is also a good option for a lighter, healthier paratha.
- Cook the parathas on medium heat to get them golden brown and crispy, without burning them.
- If you’re preparing the filling in advance, store it in the fridge for up to 2 days.
Brand Suggestions:
- Flour: Dove Farm Organic Whole Wheat Flour (available at Tesco, Sainsbury’s, or online)
- Cabbage: Tesco Fresh Cabbage
- Ghee: Patak’s Ghee or Shan Ghee (available at ethnic stores or online retailers like Amazon UK)
- Spices: Schwartz Ground Coriander, Schwartz Garam Masala, Schwartz Ground Cumin (available at major supermarkets like Tesco or Sainsbury’s)
- Oil: Cold-Pressed Rapeseed Oil by The Green Olive (available in most supermarkets)
Equipment & Tools:
- Rolling pin
- Tawa (griddle) or a non-stick pan
- Mixing bowls
- Grater
- Spatula
Pairing Suggestions:
- Serve with plain yogurt or mint chutney for a cooling contrast to the spiced filling.
- Pair with a vegetable curry or dal (lentil curry) for a complete meal.
- Enjoy with a tangy pickle, such as mango or lemon pickle, to add a punch of flavor.
Allergen Information:
- Wheat (from whole wheat flour) – Contains gluten. If you have a wheat or gluten allergy, substitute with gluten-free flour.
- Dairy (from ghee, if used) – Contains lactose. For a dairy-free version, replace ghee with vegetable oil.
- Spices – Ensure the spices are fresh and free from allergens like peanuts or soy, especially in pre-packaged spice blends.
Recipe Instructions Step by Step:
Step 1: Preparing the Dough
In a large mixing bowl, add the whole wheat flour and salt. If you prefer a softer dough, add the tablespoon of oil. Slowly add water, a little at a time, and knead the mixture until you get a smooth, soft dough. The dough should not be too stiff or too soft. Once kneaded, cover the dough with a damp cloth and let it rest for 15 minutes.
Step 2: Preparing the Filling
Grate the cabbage finely and squeeze out any excess water. This is important to prevent the filling from being too wet, which can make it difficult to roll the parathas. Heat 1 tablespoon of oil in a pan on medium heat. Add cumin seeds and sauté them until they splutter. Add the grated ginger and chopped green chilies to the pan. Sauté for another minute until the fragrance of the spices is released. Add the grated cabbage along with turmeric powder, ground coriander powder, and salt. Cook the cabbage for 5-6 minutes, stirring occasionally, until it softens and most of the moisture evaporates. Once the cabbage is cooked, add garam masala and chopped coriander leaves. Stir well and turn off the heat. Let the filling cool to room temperature.
Step 3: Rolling the Paratha
Once the dough has rested, divide it into small dough balls (about the size of a golf ball). Take one dough ball, and using a rolling pin, roll it into a small disc, dusting lightly with flour to prevent sticking. Place about a tablespoon of the cooled cabbage filling in the center of the rolled dough. Carefully fold the edges of the dough over the filling and pinch them together to seal the edges. Roll it gently again to flatten the stuffed dough ball, making sure the filling doesn’t spill out.
Step 4: Cooking the Paratha
Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, place the rolled-out paratha onto the griddle. Cook the paratha for 1-2 minutes until you see small bubbles on the surface. Flip the paratha and cook the other side for 1-2 minutes as well. Apply a little ghee or oil to both sides and cook further until golden brown and crispy, pressing gently with a spatula to ensure even cooking. Repeat with the remaining dough balls and filling.
Step 5: Serving
Serve the paratha hot with plain yogurt, pickle, or a curry of your choice.