Cabbage Paratha

Weekends are always special cooking days at our place… It is always fun to cook when you have company especially with a chatterbox like me and a prankster like him… So yesterday, our veggie for the day was Cabbage.. We were bored eating the same stir fries and subzis.. So went google searching as usual… After an hour of hunting, when we did not find anything interesting, he suddenly said “Cabbage Paratha!”… I was so very happy as he is not a paratha fan( as much as i am!)..

                I then found this recipe under Tarla Dalals Satvik recipes.. We tried it instantly and enjoyed it with curd, lemon pickle and Lassi.. So it was a full on Punjabi lunch yesterday.. But after lunch, we were so full, we did not feel like having supper too… All we did was lazed around the whole evening(After all that’s why weekends are for!)..

Coming to the parathas, it is a very simple, easy,healthy and tasty recipe… It is also a great option if you want to finish off your leftover cabbage.. Since it is a Satvik recipe, it is mildly spiced… You can also make additions as per your taste buds…

Health Benefits of Cabbage: Being an Excellent source of Vitamin C and a good source of Vitamin A, it is highly beneficial for our body’s health, Anti Inflammatory Benefits and Cancer Prevention, Reduces Cholesterol..



For the Dough:
2 Cups Whole Wheat Flour
Salt to taste
Lukewarm Water as required

For the Filling:
1 Cup finely chopped Cabbage
4 Tbsp crumbled Paneer/Cottage Cheese
2-3 Green Chillies (depending on your spice level)
Coriander Leaves to taste
Salt to taste

Butter to grease the pan..

1.Take the wheat flour and salt in a wide bowl..

2.Add lukewarm water little by little and form a smooth dough..Cover and keep it aside..

3.Wash the finely chopped cabbage well in a colander and season it with salt and keep aside for 10 minutes..

4.Squeeze the cabbage removing excess water and take it in another bowl..

5.Add crumbled paneer, green chillies and coriander leaves to it and mix well..
Note: Do a taste test and add salt if needed..

6. Make round balls from the dough and keep it aside..
7.Take 1 ball and roll it into a thick round chapathi using extra dry flour if needed..

8.Add some filling into the chapathi and close it by sealing the edges together as shown..

9.Use more dry flour and roll out the paratha as thin as possible..

10.Heat the pan with butter and fry both the sides of the paratha using butter/oil as required..
Note: Since the cabbage is raw, it takes some time to cook..So have patience!

Serve hot with curd and pickle!
Note: The leftover stuffing can be seasoned with cumin seeds,red chilli powder,garam masala powder and stir fried for a minute or two to give a yummy side dish or stuffing for parathas again or sandwich!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

0 thoughts on “Cabbage Paratha”

  • Hi Mitha. All your recipe posts are truly tempting. I always refer to your site for most of my South Indian recipe cravings. What specific rice varieties do you recommend for Idlis or Dosas ?. Thanks

  • Thanks Mario for your kind words! Regarding the rice variety for Idlis and Dosas, i feel it is a trial and error process if you don't get Idli Rice at your place.. I personally use a medium grain rice available here which works the best for me while for some, even Basmati works well.. Do try with different types and within some batters, you will get to know which one works the best for you.. Don't forget some important tips like 1. Mixing both the urad dal and rice batters well with hands 2.Keeping the batter in a steel vessel and in a warm place to ensure good fermentation 3. The batter in cold countries takes more than 12 hours to ferment.. So make sure to grind pretty soon.. Hope these tips help you! All the best with Dosa/Idli making! 🙂

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