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Cabbage paratha recipe, how to make cabbage paratha

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Cabbage paratha
       I tried this paratha for first time when my kid got cabbage as ‘Vegetable of the week’ in his school. This was perfect for his lunch box and he loved it a lot and brought back empty lunch box back home👏! I too loved the taste very much and this is sure going to be a regular item at home,as it makes me and my kiddo consume some vegetable! There are two versions of cabbage paratha,one is this version and the other is stuffed cabbage paratha,but I love this version as this is easy and mess free job at the early morning hurry buries🤞… Do try this yourself,if not so far and you too will agree with me..

Cabbage parantha

Easy Cabbage paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 4

Ingredients

Wheat flour – 1 cup

Cabbage,chopped or grated – 3/4 cup

Green chilli – 2, finely chopped

Sambhar powder or red chilli powder – 1 tsp

Ginger,very finely chopped – 1 tsp

Coriander leaves,chopped – 2 tbsp

Oil – 1 tbsp

Salt – As needed

Water – As needed

Method:

  1. Mix flour,cabbage,green chilli,sambar powder,coriander,salt,oil and ginger well and then sprinkle water little by little to make a stiff,non sticky,yet pliable dough

    2. ingredientsdough

  2. Roll in to thin parathas with generous flour dusting.Toast in tawa both sides until golden brown spots appear.Drizzle oil if desired.

    3. rolled

    toast

Notes:

  • I have tried both grating and chopping the cabbage,both comes out very nice,if you are grating the cabbage,one thing you have to be careful is with water quantity,takes very very less water.
  • Adding oil in the dough helps to make the parathas soft and rolling easy…You can add oil in the dough and reduce accordingly while cooking.
  • Ginger is very nice add to this paratha,so make sure you add it.
  • Refer side bar for the sambar powder recipe.

Serve with any kind of raita or even tastes great with curd and pickle.
Cabbage parata

Reader Interactions

Comments

  21. Pictures are great asusual raji… I too love adding cabbage in chappathi.. I am seriously drooling … Pass me one chappathi here. First click is awesome.

    Reply

  52. Hi Raji, First of all Lovely clicks (I think this is my standard dialogue in your blog!), Lovely Parathas, I only make this when H is not around!, as he doesn't like both the combination!, he like his Rice :)), and Thank you so much dear for showcasing my event in your blog and thanks about the recipe too, I wrote to her.., I have tried some dishes from your kitchen will try to post soon :))

    Reply

  68. Thanks Raji mam I tried your jangri it came out well but for making jangri I tried with cone made out of chapathi floor cover like mehandi cone and almost came well but I reg frying I hav some doubt whether the flame should be continuously low or it should be stopped if oil is too heat

    Reply

  69. Hi Komal Thanks a lot for the feed back 🙂

    Hi aparna, Thanks for the feedback 🙂 You can call me Raji 🙂 Please dont attatch mam, I am your friend only 🙂
    The flame can be adjusted accordingly, you have to make sure it is hot enough and also not fuming hot. Just enough to fry the jangri immediately without making it soggy and sticky. Hope it helps

    Reply

  70. hi raks
    can u give the recipe of curry powder?n sambar powder…u have given in huge quantity…so can u give in smaller quantity…in measurement cups…thanks

    Reply

  76. I am absolutely new to cooking. ..Thank s for the receipe …could you please help me out to make it soft…each time I try it comes out hard.. I tried both – with and without adding oil to dough.

    Reply

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