Cabbage Paratha Recipe – Sharmis Passion

Cabbage Paratha is a healthy roti made from wheat flour, cabbage, herbs and spices. Although it is not a very popular paratha but it tastes great with curd and pickle. Cabbage Parantha is the best dish when you have leftover raw or hard cabbage. Learn how to make Cabbage Parantha with step by step pictures.

Packing dinner for my husband to go to office is a mind-boggling task, that’s when I started making different types of parathas as they definitely last longer. Since cabbage is his favorite vegetable, there is no doubt that he loved parathas. I can’t stand even the slightest raw smell of vegetables, but she loves eating raw cabbage. Still, just for me, I roasted the cabbage until the raw smell went away.

About Gobi Parantha

Cabbage Parantha is one of the easy to make healthy parathas. Cabbage Paratha is a mild spicy paratha which is made by cooking cabbage, heating the dough in it, rolling it and frying it in a pan till it turns golden brown.

This Cabbage Parantha is best for kids as it is very light even to pack in a lunch box. Serve the paratha hot with raita or your favorite side dish. This is definitely an easy way to get kids to eat vegetables.

You can also make it at breakfast time, make small sized parathas and serve it to children. Cabbage Paratha is also called Cabbage Paratha. In Hindi, ‘Patta Gobi’ or ‘Patta Gobhi’ means cabbage.

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Cabbage Paratha Ingredients

• wheat flour – Wheat flour or chapatti flour is used to make paratha dough.
• Cabbage – Fry the cabbage thoroughly, otherwise there will be a raw smell.
• spice powder Turmeric powder, chilli powder, garam masala powder are mixed in the flour.
• coriander leaves – Coriander leaves add great flavor so don’t miss it.
• Oil – Oil is required to fry the paratha. You can also use ghee for toasting.

How to make Cabbage Paratha

1. Heat a pan, add ½ tsp oil, add cabbage and fry well until it shrinks and raw smell starts coming out.

2. Then add wheat flour, salt, garam masala powder, chilli powder and turmeric powder, green coriander and roasted cabbage in a mixing bowl, mix well and knead a soft dough by adding water little by little. Keep it aside for 15-30 minutes.

3. Divide the dough into equal parts and then make small lemon sized balls and roll them into thin parathas or square parathas as shown below.

4. Heat the pan, add rolled parathas, add oil, cook till golden brown spots appear on both the sides. Serve with hot pickle or curd.

Expert Tips

• Roasting the cabbage is completely optional, but I recommend doing so because no matter how finely grated, it smells raw when added without roasting.
• You can add ghee to cook parathas for children. You can also make its stuffing and roll it like potato paratha. But I like it because it is free of dirt.
• Cabbage will also release water, so be very careful while adding water, hence add it little by little.
• You can skip the garam masala and add one teaspoon sambar powder.
• Folding and rolling the paratha into a square shape makes the paratha very soft.

serving and storage

Gobi Paratha is great to serve with curd and pickle. – You can keep the leftover dough in the refrigerator for 2 days. Prepare the parathas when you want to serve them and always serve them hot for best taste.

If you have any further questions about this Cabbage Paratha Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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