Cabbage Paratha
3-4 Servings ~ 30 Minutes
  • 2 Cups Wheat flour
  • ¾ Cup finely chopped or shredded Cabbage
  • ¼ Cup finely chopped Onions
  • ¼ Cup finely chopped Coriander
  • 4-5 Green chillies - Finely chopped
  • ½ Tsp Ginger-Garlic paste
  • 2 Tbsp Sesame seeds
  • ½ Tsp Coriander Powder
  • ½ Tsp Cumin Powder
  • ½ Tsp Dry Mango Powder
  • ¼ Tsp Garam masala
  • 2 Tbsp Curd
  • 2 Tsp Oil
  • Salt to taste
  • Ghee/ Oil for frying Paratha’s

Easy Cabbage Paratha


In a mixing bowl add the onion, green chillies, coriander, all the masala powders, salt and sesame seeds to the cabbage and mix well. Leave aside for 5 Minutes.
Add wheat flour and now mix again.
Add curds, 1 Tsp of oil and little water to the flour mixture and knead into smooth and pliable dough.
Take care that the dough be bit stiff while kneading. It will become soft by the time we start rolling.
Leave it aside for 10-15 mins maximum else the cabbage in the dough will leave water and thus making the dough sticky.
Divide into equal size balls.
Roll each into a paratha as thin as possible.
– Heat a tawa and place the paratha’s on them.
– Fry these Cabbage Paratha’s on both sides applying either oil or ghee over it and roast till golden brown spots.
– Serve them hot with curry of your choice.
– A simple Pickle with Curd also tastes great.

– If you don’t like using raw cabbage for kneading, you can sauté the cabbage in a tsp of oil for a couple of minutes before making the dough.

Thoughts on “Easy Cabbage Paratha

  1. Absolutely what I was looking for recently. Your means of explaining the whole thing is really nice, all are able to easily know it, Thanks a lot.

  2. Thanks for this easy cabbage paratha recipe. I try making it like the usual Aloo Paratha by filling the cabbage inside and it turns out mostly as a disaster. This surely helped me.

  3. Yummy…Something unique…nice way of using cabbage..Am regularly visit your blog and its Great…I keep trying out dishes..but am lazy to post the outcome…it usually comes out great and my family loves my cooking…thanks to you…keep going gr8..

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