Cabbage paratha is a delicious North Indian food prepared with sauteed cabbage and whole wheat flour. Serve this cabbage paratta with simple pickle or plain dhal or masala curd for a complete meal of the day.
Cabbage has lots of nutritional benefits and some of the essential benefits are:
- Weight reduction
- Loaded with VitaminC and K
- Heart-healthy
- Improving digestion
- Blood pressure leveling
Cabbage paratha | How to make Cabbage parantha
The method with stepwise pictures:
Preparation:
- Clean and chop cabbage.
- Also fine chop garlic and green chillies.
Recipe:
How to make Cabbage masala:
- In a pan heat a tbsp of oil, saute garlic and green chillies.
- Add cabbage and mix well. Put some salt, garam masala and chilli powder.
- Mix, sprinkle some water, cover with a lid and cook just for two minutes. Since we are going to cook the cabbage again in paratha this fast cooking is enough.
- Switch off and let the cabbage masala cool down.
How to make cabbage parathas:
- Take wheat flour in a mixing bowl, add the cabbage mix we prepared.
- Mix well to properly incorporate the masala with flour.
- Now gradually add water and start kneading.
- Make a soft dough, apply some oil and let it rest for ten minutes. Make tennis ball-sized dough balls.
- Roll as thin as possible. Paratha can be slightly thick. Heat a roti tawa, smear with oil/ghee and place the paratha. Cook the bottom side in medium flame until bubbles appear.
- Brush oil on top, flip and cook the other side for few minutes until paratha gets brown spots. Remove from the tawa, store in a hot case, or serve hot with masala curd/pickle/gravy.
- Goes good with paneer Tikka, paneer lababdar, kadai chicken. I served it simply with Tomato thokku and curd.
Serving suggestions:
Cabbage paratha suits well for dinner and lunchbox packing. As we add masalas while sauteing the cabbage, there is no need for proper side gravy and it tastes good as it is.
Tips:
1) Always I make cabbage parathas by adding quickly sauteed cabbage because it reduces the cooking time of parathas.
2) Moreover, choose spices like green chillies or chilli according to your family’s requirements.
For similar yum cabbage recipes, try Cabbage pakora, and Cabbage kootu.
Cabbage paratha | How to make Cabbage parantha
Ingredients
Ingredients:
- 2 cups wheat flour (450g approx.)
- Oil to cook
For cabbage masala:
- 1 medium-size cabbage
- 4 garlic pods
- 2 green chillies
- ½ tsp salt (as per taste)
- ½ tsp garam masala
- ½ tsp chilli powder
- Water as needed
Instructions
Preparation:
- Clean and chop cabbage.
- Also fine chop garlic and green chillies.
Recipe:
How to make Cabbage masala:
- In a pan heat a tbsp of oil, saute garlic and green chillies.
- Add cabbage and mix well.
- Put some salt, garam masala and chilli powder.
- Mix, sprinkle some water, cover with a lid and cook just for two minutes. Since we are going to cook the cabbage again in paratha this fast cooking is enough.
- Switch off and let the cabbage masala cool down.
- Take wheat flour in a mixing bowl, add the cabbage mix we prepared.
- Mix well to properly incorporate the masala with flour.
- Now gradually add water and start kneading.
- Make a soft dough, apply some oil and let it rest for ten minutes.
- How to make cabbage parathas:
- Make tennis ball-sized dough balls.
- Roll as thin as possible. Paratha can be slightly thick.
- Heat a roti tawa, smear with oil/ghee and place the paratha.
- Cook the bottom side in medium flame until bubbles appear.
- Brush oil on top, flip and cook the other side for few minutes until paratha gets brown spots.
- Remove from the tawa, store in a hot case or serve hot with masala curd/pickle/gravy.
- Goes good with paneer Tikka, paneer lababdar, kadai chicken.
Notes
1) Always I make cabbage parathas by adding quickly sauteed cabbage because it reduces the cooking time of parathas.
2) Moreover, choose spices like green chillies or chilli according to your family's requirement.
