Cabbage Paratha

  • Yield : 12
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 60m

It is such a nightmare on school mornings, when I am not prepared or haven’t thought of what to make for the lunch boxes. I find it extremely difficult to decide with a still -sleeping brain- to cook something that is nutritious, filling, healthy and will keep that little tummy quiet till lunchtime.

Such a challenge- every single day.

I hadn’t made parathas in a while and I had some cabbage in the fridge, so I had to think quickly.

So I decided to sneak some in and make a paratha-.

Sneaking things in is a very clever art you see- if you are honest and forthright and declare that you are sending a cabbage paratha, or anything name that remotely sounds of vegetables, there is a high possibility of a tantrum, so believe me, sneak them in- its the best option. You might even get a compliment, like I did.

My fellow truly believes that his Mum is the best cook in the whole wide world, makes me so happy to hear it 🙂

So I grated some cabbage, mixed in some spice and flour and made these delicious yummy parathas.

Make some extra and stuff then in the freezer for busy days, they are a lifesaver.


Cabbage, finely grated- 1 cup

Turmeric- 1/2 tsp

Chilli powder- 1/2 tsp

Coriander powder- 1/2 tsp

Fresh Corinader, finely chopped- 2 tbsp

Garam masala powder- 1 tsp

Besan( Chickpea flour- 1/4 cup

Whole wheat Flour/ Atta- 1- 11/2 cup

Salt to taste

Oil- 2 tsp- for the dough

Oil- as much as required for frying.


Grate the cabbage really fine.

Add the dry spices, salt and coriander . Let it sit for 10-15 minutes, so that it releases some water.

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Then add in the chickpea flour and atta. Mix well.

Try not to add any water, and restrict yourself to the water that is already in the vegetables. This makes fewer parathas, but you have more taste and more fibre per bite.

That’s the way I like to make them.

Add in the 2 tsp of oil, roll into a ball and leave aside for at least 20 minutes, before you start rolling them out.

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Now the only trouble with putting the vegetables directly int oto the flour is that the dough gets loose. This is easily rectified by adding a bot more flour before you start rolling then out.

Shape into equal sized balls.

Roll out into circles, or about the closest you can get.

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Pop on a hot tawa/ griddle,

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Turn over after 1 minute.

Apply some oil on the topside, turn over, fry it.

Apply some more oil.

Stack them on a kitchen towel as you cook.


I often find that my paratha pile decreases in quantity, although I seem to be making loads of them.

Do let me know if you have some Paratha gobbling monsters at your house as well.


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