
Cabbage Paratha (Patta Gobhi ka Paratha)
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4.9
33 reviews
Excellent

Cabbage Paratha (Patta Gobhi ka Paratha)
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Cabbage paratha is whole wheat flatbread stuffed with a spiced cabbage stuffing and are usually made for breakfast in North India.
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Ingredients
For paratha dough
- 2 cups whole wheat flour (atta) - 240 grams
- 2 teaspoons oil
- ⅔ cup water or add as required
- ¼ to ½ teaspoon salt or add as required
For cabbage stuffing
- 350 grams cabbage or 4 cups tightly packed shredded or chopped cabbage (patta gobhi or bandh gobi)
- 1 tablespoon oil
- ½ teaspoon carom seeds (ajwain)
- 1 or 2 green chilies chopped or 1 teaspoon finely chopped green chilies
- 1 teaspoon finely chopped ginger
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chilli powder or cayenne pepper or paprika
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon garam masala
- ½ teaspoon amchur powder (dry mango powder)
- salt as required
For Roasting
- oil or ghee for roasting, as required
Instructions
Making dough
- In a mixing bowl or pan take 2 heaped cups whole wheat flour, 2 teaspoon oil, ½ teaspoon salt or add as required. Add ½ cup water.
- Mix and then knead the dough. Add more water if required to make a smooth soft dough.
- Cover and allow the dough to rest for 20 to 30 minutes.
Making cabbage filling
- Peel and remove the top skin from the cabbage (patta gobhi or band gobi). Rinse. Quarter the cabbage and blanch in hot water for 5 to 10 minutes.
- Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
- Heat 1 tablespoon oil in a pan or kadai. Splutter ½ teaspoon ajwain seeds (carom seeds). You can also use ½ teaspoon cumin seeds instead of ajwain seeds.
- Then add the shredded cabbage. Stir and mix very well.
- Season with salt as required.
- Cover the pan with a lid.
- Steam the shredded cabbage on a low flame till they turn translucent. This takes about 7 to 8 minutes on a low heat.If in case the cabbage starts sticking onto the pan or getting browned, add a splash of water. Mix and deglaze. Continue to cover and cook. Do keep in mind that the stuffing when cooked should not have any water in it.
- Then add finely chopped green chilies, finely chopped ginger, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and amchur powder (dry mango powder).
- Mix the ground spice powder and green chilies very well with the cabbage. Check the taste and add more salt, red chili powder or dry mango powder if required.
- Lastly add 2 tablespoons coriander leaves and switch off the heat.
- Mix the coriander leaves very well with the rest of the spiced cabbage stuffing. Allow this stuffing to cool down at room temperature.
Assembling and stuffing cabbage paratha
- Later pinch two small to medium sized balls from the dough. Then on a rolling board, dust some dry wheat flour on both sides of the balls.
- Roll them to about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
- On one of the rolled dough circle, place the cabbage stuffing in the center and keep about 1 inch empty space from the sides.
- Gently place the second circle on top. Press and seal the edges very well with your fingertips.
- Dust some flour on both sides of the stuffed cabbage paratha. Roll the paratha into a circle of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
cooking cabbage paratha
- On a hot tava (skillet or griddle) place the rolled cabbage paratha. The tava should be hot and not at a low temperature.
- Cooking cabbage paratha at a low heat will harden them. Parathas ideally are crisp as well as soft.
- When the base is partly cooked, then flip the paratha with the help of a spatula or tongs. Spread with a sppon some ghee or oil on the partly cooked part.
- Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
- Spread some ghee or oil on this side too.
- Flip again once or twice till both the sides are cooked properly.
- You should see crisp brown spots on the paratha.
- You can also press the paratha edges with a spatula or spoon so that they are fried well. Since at times, the paratha edges are not cooked well.
- Make all paratha this way and stack them in a roti basket or a casserole.
- While cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then wipe them with a kitchen paper towel.
- Serve cabbage paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.
Notes
- You can use regular green cabbage or purple cabbage to make this recipe.
- In place of carom seeds (ajwain), you can also add ½ teaspoon cumin seeds (jeera) in this recipe.
- If you prefer, you can add onions. Sauté the finely chopped onions after you add carom seeds.
- The quantity of spices can be changed as per your preferences. If making for small kids, then don’t add green chilies and reduce the other spices too, accordingly.
- To make the recipe vegan, use any neutral flavored oil instead of ghee (clarified butter) to roast the paratha.
- This recipe of Cabbage Paratha can easily be doubled or tripled to make for more servings.
- The approximate nutrition info is per serving.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
69g
(23%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
26mg
(9%)
Sodium
760mg
(32%)
Potassium
506mg
(14%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
176IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin C
48mg
(53%)
Vitamin E
4mg
Vitamin K
91µg
Calcium
80mg
(8%)
Vitamin B9 (Folate)
86µg
Iron
4mg
(22%)
Magnesium
126mg
Phosphorus
319mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
Calories | 477kcal | 24% |
Carbohydrates | 69g | 23% |
Protein | 12g | 24% |
Fat | 20g | 31% |
Saturated Fat | 7g | 35% |
Polyunsaturated Fat | 2g | 12% |
Monounsaturated Fat | 9g | 45% |
Cholesterol | 26mg | 9% |
Sodium | 760mg | 32% |
Potassium | 506mg | 11% |
Fiber | 14g | 56% |
Sugar | 6g | 12% |
Vitamin A | 176IU | 4% |
Vitamin B1 (Thiamine) | 1mg | |
Vitamin B2 (Riboflavin) | 1mg | |
Vitamin B3 (Niacin) | 4mg | |
Vitamin B6 | 1mg | |
Vitamin C | 48mg | 53% |
Vitamin E | 4mg | |
Vitamin K | 91µg | |
Calcium | 80mg | 8% |
Vitamin B9 (Folate) | 86µg | |
Iron | 4mg | 22% |
Magnesium | 126mg | 32% |
Phosphorus | 319mg | |
Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
33 reviews
Excellent
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