I’m excited to share my cabbage paratha as a standout in my Indian Breakfast Recipes, where shredded cabbage and a mix of flours combine into an unexpectedly clever flatbread you’ll be curious to learn about.

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I fell into making cabbage paratha one rainy morning, curious if cabbage and whole wheat flour could really sing together. The texture surprised me, like a flatbread that kept a tiny crunch from the finely grated cabbage, and the flavor wasnt what I expected.

People call it rustic, but its clever, and it fits right into Cabbage Indian Recipes and Breakfast Recipes Indian Veg traditions. I kept messing with folds and heat till I got a flaky outside and soft inside, it felt like discovering a shortcut that actually works.

Try it when you want something different for breakfast.

Ingredients

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Whole wheat flour: good fiber and protein, earthy flavor, makes parathas hearty and filling
Cabbage: low calorie, lots of fiber and vitamin C, adds mild sweet crunch
Onion: adds savory depth, brings mild sweetness when cooked, some vitamin C
Cilantro: fresh herb, vitamin K, bright citrusy notes that brighten the whole dish
Cumin and coriander: warm earthy spices that aid digestion and boost aroma
Besan: optional binder, adds nuttiness and extra protein, helps keep filling together
Oil or ghee: provides richness, helps crisping, adds calories so dont overdo it
Lemon or amchur: tangy kick that balances spices, brightens flavors without many calories

Ingredient Quantities

2 cups whole wheat flour (atta) plus extra for dusting

1/2 cup all purpose flour (maida) optional for softer parathas

2 to 2.5 cups cabbage, finely grated and packed

1 small onion, finely chopped

1 to 2 green chilies, finely chopped

2 tablespoons fresh cilantro, chopped

1 teaspoon cumin seeds or 1/2 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder or to taste

salt to taste, about 1 to 1 1/2 teaspoons

1 to 2 tablespoons oil for the dough

oil or ghee for cooking, about 2 tablespoons or as needed

about 1/4 to 1/2 cup water for kneading, adjust as needed

1 tablespoon besan or gram flour optional to help bind

1 tablespoon lemon juice or 1/2 teaspoon amchur powder optional for tang

1/2 teaspoon ajwain or carom seeds optional

How to Make this

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1. Grate the cabbage finely (2 to
2.5 cups packed), put in a bowl, sprinkle about 1/2 teaspoon salt and let sit 8 to 10 minutes so it releases water; squeeze out the moisture well with your hands or a cloth and set the cabbage aside.

2. In a large bowl mix 2 cups whole wheat flour and the optional 1/2 cup all purpose flour, add 1 tablespoon besan if using, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder, 1/2 teaspoon ajwain if using, and about 1 to 1 1/2 teaspoons salt total (remember you already used some on the cabbage so adjust).

3. Add the squeezed cabbage, 1 small finely chopped onion, 1 to 2 finely chopped green chilies, 2 tablespoons chopped cilantro and 1 tablespoon lemon juice or 1/2 teaspoon amchur powder if you want tang; drizzle 1 to 2 tablespoons oil into the mix and toss everything so the spices coat the veggies.

4. Bring the mix together and add about 1/4 to 1/2 cup water little by little to form a soft, pliable dough; you can use a bit of the reserved cabbage liquid instead of plain water. Knead 3 to 5 minutes until smooth, cover and rest 15 to 20 minutes.

5. Divide the dough into 8 to 10 equal balls, dust each ball with extra flour for rolling; if the dough feels too wet add a teaspoon of besan or a little dry flour, if too dry add a few drops of water.

6. Flatten a ball and roll gently into a 6 to 7 inch circle, dusting with flour as needed; roll from the center out so the filling stays even and dont press too hard or cabbage will come out.

7. Heat a tava or heavy skillet over medium high heat until hot. Cook the paratha on one side for about 30 to 40 seconds, then flip.

8. After flipping, drizzle or brush a little oil or ghee (about 1 teaspoon) around the edges and on the top, press gently with a spatula and cook until brown spots appear, flip again and cook the other side adding more oil or ghee as needed so both sides are golden and slightly crisp.

9. Keep cooked parathas warm in a cloth or covered plate and serve hot with yogurt, chutney or pickle. Quick tips: if your cabbage is very wet roast it briefly in a pan before mixing; toasted cumin seeds give more aroma than powder; using some maida makes parathas softer but use too much and they lose whole wheat bite.

Equipment Needed

1. Box grater or food processor with grating disc, for finely shredding the cabbage
2. Large mixing bowl, for salting the cabbage and mixing the dough
3. Clean kitchen cloth, cheesecloth or nut-milk bag, to squeeze out cabbage moisture (you can also use your hands)
4. Measuring cups and teaspoons, for flour, spices and water
5. Knife and cutting board, to chop onion, green chilies and cilantro
6. Rolling pin and rolling surface (board or clean counter) dusted with flour
7. Heavy skillet or tava, for cooking the parathas over medium high heat
8. Flat metal spatula (turner) plus a small spoon or pastry brush to drizzle/spread oil while cooking

FAQ

Q: How do I stop the cabbage from making the dough soggy? A: Grate it fine, sprinkle a little salt, let it sit 5 to 10 minutes so moisture comes out, then squeeze handfuls in a clean cloth or kitchen towel till mostly dry. You can also dry the grated cabbage in a hot pan for a minute or two, or add a tablespoon of besan to soak up extra water. If it still seems wet, use a bit less water when kneading the dough, youll be fine.

Q: Is the all purpose flour really needed or can I use only whole wheat flour? A: Maida is optional, you can make only with atta, but pure whole wheat parathas will be slightly denser. Adding 1/2 cup maida, or using a little more oil and kneading well, gives softer, more pliable parathas. If you want healthier, skip the maida no problem.

Q: How do I make sure the paratha holds together and doesnt fall apart while rolling? A: Mix the grated cabbage with besan or a tiny bit of atta, lemon juice helps too, and make sure the dough is just soft not sticky. Rest the dough 10 to 20 minutes so the flours absorb moisture. When rolling, dust with flour and roll gently from center out, dont press too hard.

Q: Any tips for rolling and cooking so they stay soft but also get crisp spots? A: Keep dough balls small and soft, dust lightly with flour, roll on a flat surface with even pressure. Cook on medium high heat so the paratha cooks through and then lower a bit to get brown spots. Brush with a little oil or ghee, press with a spatula for even contact, flip a couple times till you see golden brown spots.

Q: Can I make these ahead or freeze them? A: Yes. Either make full cooked parathas and freeze between parchment sheets, or freeze rolled uncooked parathas separated by parchment. To reheat cook from frozen on a hot pan few minutes each side, or warm in a skillet with a bit of ghee. Thawing in fridge first works too.

Q: What if I dont have ajwain or amchur, what can I use instead? A: No worries, just skip them. A squeeze of lemon or a pinch of chaat masala or dry mango powder if you have it, adds tang. Cumin seeds or cumin powder and coriander powder will still give good flavour, you cant go wrong.

Cabbage Paratha Recipe Substitutions and Variations

Whole wheat flour (atta): swap with spelt flour 1:1 for a nutty flavour, or use all purpose flour for softer parathas; if you need gluten free try a chickpea + rice flour mix but the dough will be a bit more fragile.
Cabbage: no cabbage? use finely grated cauliflower (gobi), or grated bottle gourd (lauki), or chopped spinach (squeeze out excess water) — note moisture changes so reduce added water.
Besan / gram flour: instead of besan use 1 tbsp rice flour or cornstarch, or a small mashed potato or 1 tbsp oat flour to help bind the stuffing.
Green chillies: replace with 1/4 to 1/2 tsp red chili powder for heat, chopped jalapeño if you want fresh bite, or crushed red pepper flakes for convenience.

Pro Tips

1) Squeeze the cabbage really well. If it still feels soggy, toss it in a hot pan for 1 to 2 minutes to drive off extra water. Save a few tablespoons of the cabbage juice and use that instead of plain water when you knead the dough for extra flavor.

2) Don’t overwork the dough. Knead till smooth but not stiff, add 1 to 2 tsp oil into the dough for softness and let it rest 15–20 minutes. If the mix feels too wet add a teaspoon of besan or a little dry flour, but avoid dumping lots of extra flour or the parathas get chewy.

3) Roll gently, from the center out, dusting sparingly with flour. Too much dusting makes them dry, and pressing hard will squeeze the cabbage out. If you have trouble with sticking try rolling between two sheets of plastic or parchment.

4) Cook on medium high but not blasting hot. Start on a hot tava, then turn down a touch once the paratha hits the pan so it cooks through without burning. Brush oil or ghee after you flip and press lightly for even golden spots and a slightly crisp edge.

Cabbage Paratha Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

199

kcal

Equipment: 1. Box grater or food processor with grating disc, for finely shredding the cabbage
2. Large mixing bowl, for salting the cabbage and mixing the dough
3. Clean kitchen cloth, cheesecloth or nut-milk bag, to squeeze out cabbage moisture (you can also use your hands)
4. Measuring cups and teaspoons, for flour, spices and water
5. Knife and cutting board, to chop onion, green chilies and cilantro
6. Rolling pin and rolling surface (board or clean counter) dusted with flour
7. Heavy skillet or tava, for cooking the parathas over medium high heat
8. Flat metal spatula (turner) plus a small spoon or pastry brush to drizzle/spread oil while cooking

Ingredients

2 cups whole wheat flour (atta) plus extra for dusting
1/2 cup all purpose flour (maida) optional for softer parathas
2 to 2.5 cups cabbage, finely grated and packed
1 small onion, finely chopped
1 to 2 green chilies, finely chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or to taste
salt to taste, about 1 to 1 1/2 teaspoons
1 to 2 tablespoons oil for the dough
oil or ghee for cooking, about 2 tablespoons or as needed
about 1/4 to 1/2 cup water for kneading, adjust as needed
1 tablespoon besan or gram flour optional to help bind
1 tablespoon lemon juice or 1/2 teaspoon amchur powder optional for tang
1/2 teaspoon ajwain or carom seeds optional

Directions

Grate the cabbage finely (2 to
5 cups packed), put in a bowl, sprinkle about 1/2 teaspoon salt and let sit 8 to 10 minutes so it releases water; squeeze out the moisture well with your hands or a cloth and set the cabbage aside.
In a large bowl mix 2 cups whole wheat flour and the optional 1/2 cup all purpose flour, add 1 tablespoon besan if using, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder, 1/2 teaspoon ajwain if using, and about 1 to 1 1/2 teaspoons salt total (remember you already used some on the cabbage so adjust).
Add the squeezed cabbage, 1 small finely chopped onion, 1 to 2 finely chopped green chilies, 2 tablespoons chopped cilantro and 1 tablespoon lemon juice or 1/2 teaspoon amchur powder if you want tang; drizzle 1 to 2 tablespoons oil into the mix and toss everything so the spices coat the veggies.
Bring the mix together and add about 1/4 to 1/2 cup water little by little to form a soft, pliable dough; you can use a bit of the reserved cabbage liquid instead of plain water. Knead 3 to 5 minutes until smooth, cover and rest 15 to 20 minutes.
Divide the dough into 8 to 10 equal balls, dust each ball with extra flour for rolling; if the dough feels too wet add a teaspoon of besan or a little dry flour, if too dry add a few drops of water.
Flatten a ball and roll gently into a 6 to 7 inch circle, dusting with flour as needed; roll from the center out so the filling stays even and dont press too hard or cabbage will come out.
Heat a tava or heavy skillet over medium high heat until hot. Cook the paratha on one side for about 30 to 40 seconds, then flip.
After flipping, drizzle or brush a little oil or ghee (about 1 teaspoon) around the edges and on the top, press gently with a spatula and cook until brown spots appear, flip again and cook the other side adding more oil or ghee as needed so both sides are golden and slightly crisp.
Keep cooked parathas warm in a cloth or covered plate and serve hot with yogurt, chutney or pickle. Quick tips: if your cabbage is very wet roast it briefly in a pan before mixing; toasted cumin seeds give more aroma than powder; using some maida makes parathas softer but use too much and they lose whole wheat bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.