Cabbage Paratha – Patta Gobi Paratha

Cabbage Paratha is an Indian flatbread made with very few spices. It makes a perfect meal option and will be ready in under 45 minutes. These parathas are healthy, soft, and loaded with flavors. They are very easy to prepare and are vegan friendly as well. 

I absolutely love any kind of parathas. A paratha makes a perfect meal on busy weekdays or a great kids friendly lunch box recipe. These parathas will remain soft and delicious for a long time.

There are two variations in making cabbage parathas. One method is by simply adding chopped cabbage into wheat flour with some spices and rolling them into parathas. Another method is by making cabbage filling, stuffing into the wheat dough, rolling them, and roasting them using some oil or ghee. I am sharing the stuffed paratha method, which is my family’s favorite recipe. 

In this recipe, cabbage is finely chopped and lightly cooked to remove the raw smell before being added as a stuffing into the dough. This makes the cabbage parathas very tasty and flavorful. 

Ingredients

For Filling:

• Cabbage
• Green chillies
• Ginger
• Cilantro
• Cumin seeds
• Turmeric powder
• Coriander powder
• Red chili powder
• Salt
• Oil

For Dough:

• Wheat flour
• Water
• Salt
• Oil

Cabbage Paratha Step By Step Recipe

For Filling

Chop the cabbage in a food processor or chopper. In a pan, add some oil, cumin seeds, and let them crackle. 

Next, add green chillies, ginger, and sauté for 10 seconds. Add cabbage, coriander powder, turmeric powder, salt, and mix well. 

Cover the pan with a lid and cook for 3 minutes on medium low heat. 

Combine cilantro leaves, red chili powder, mix well, and cook for another 1-2 minutes – or until dry. Transfer the mixture in the bowl and set aside.

For Dough

In a bowl, add wheat flour and salt. Make a well in the middle, add 1 tsp of oil, add some water, and keep kneading the dough. 

Add more water if required, keep kneading, and form the mixture into a soft dough. Drizzle 1 tsp oil over the dough, cover it, and set aside for 10-15 minutes. 

Shaping And Frying Paratha

Knead the dough for 1 minute, divide the dough, and make 8 equal sized balls. 

Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.

Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 5 inches in circumference. 

Add 3 heaped tbsp of cabbage filling in the middle of the dough. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely. 

Dust some flour on the top, gently flatten it with your fingers, roll it into 4 inches in circumference, and dust some more flour on the top. 

Flip it gently, dust some more flour, and roll it into a 6-7 inches disk without making it too thin.

Once the griddle is hot, transfer the paratha onto it. Brush some oil over and let it cook till you see small bubbles on the top.

Next, flip it to the other side and let it cook till you see light brown spots. Spread some more oil on the top. 

Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.

You can roll the rest of the parathas and cook them in the same manner.

Stack up parathas one over another.

Tips For Making Cabbage Paratha

• Chopping the cabbage fine is very important so the paratha will not break while rolling it – use a food processor or you can grate the cabbage as well.
• Stuffing for the parathas should be dry or else juices will ooze out while rolling the paratha. 
• Add the filling in the middle of the dough before sealing it.
• After sealing the stuffing, gently flatten the dough with your finger which will help the stuffing to spread till the ends, and then roll it with a rolling pin.
• Do not make the parathas thin or they will break apart.

Variations

• For making the parathas more colorful, add some shredded carrots along with cabbage and cilantro in the stuffing.
• You can make smaller balls (16 balls) of dough by rolling them into 4 inch circumferences. Spread the stuffing on one dough disk, cover it with the other disk, seal the edges well, dust some flour, and gently roll it. 
• Use Serrano peppers instead of green chillies for some smokey flavor. You can simply add more red chili powder as well but I love the flavor of green chillies in cabbage paratha. 

How To Store Cabbage Paratha?

Cabbage parathas taste best when served fresh.

Once they cool down, you can store them into an airtight container for 1 day on a countertop. 

Make them in advance and store them in an airtight container in the refrigerator for up to 4 days.

Reheat them on a skillet for 15-30 seconds before serving.

How To Serve Cabbage Paratha? 

Enjoy these parathas on their own! You can serve cabbage parathas with raita, plain dahi, or masala dahi. 

Serve them with your favorite green chili pickle, tomato ketchup, garlic chutney, or dry peanuts chutney. 

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Cabbage Paratha recipe then don’t forget to rate it. 

I will love to hear from you! 

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