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    Home » Brunch

    Cabbage Parathas | Patta Gobi Paratha

    Published: Apr 14, 2016 · Modified: May 2, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    124 shares
    Jump to Recipe

    Piping hot cabbage parathas made with whole wheat flour, red cabbage, kale, ginger, and green chili. These veggie-packed parathas are flavorful and make for a perfect breakfast or meal served with Indian pickle and yogurt.

    Purple Cabbage Parathas served with pickle

    I always have green and red cabbage in my refrigerator. They have a long shelf life and can be used to make Indian stir fry, salads, and to make delicious slaw for taco toppings. In this recipe, I have used red cabbage. which has 10 times more vitamin A and twice as much iron as green cabbage!

    Parathas are typically made by stuffing vegetable filling inside the whole wheat dough and then rolling them flat. These cabbage parathas are made differently. Instead of making the filling separately, I make the dough by mixing flour, veggies, and spices together.

    Tips

    The key to these parathas is finely chopped veggies so it's easy to roll them. I like to use a food processor to mince the cabbage, you can also use a box grater. To add more nutrition to these parathas I love adding finely chopped kale. Simply remove the thick stems and finely chop the leaves or mince in the food processor.

    To make the parathas tasty I add fresh ginger, and green chilies in addition to spices such as turmeric, sesame seeds, and carom seeds.

    minced red cabbage

    Process

    • Mince cabbage, kale, ginger, and green chilies in the food processor. Add sesame seeds, carrot seeds, turmeric, and salt to whole wheat flour.
    ingredients for cabbage parathas
    • Mix all the ingredients well, there will be lot of moisture from all the vegetables. Massaging the veggies in the flour will help release some of the moisture and form the dough.
    making dough for cabbage parathas
    • Add little bit of water as needed and make soft pliable dough. Add oil and knead the dough once again for 2 to 3 minutes.
    Purple Cabbage Paratha dough
    • Make balls out of the dough. Roll each ball into a thin 8-10 inch circle using dry wheat flour.
    Rolled Cabbage Paratha
    • Heat a griddle on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both sides after paratha is almost cooked on both sides.
    Cooking Cabbage Paratha on a pan
    • Serve Purple Cabbage Parathas with a spicy lemon pickle, yogurt, or peanut yogurt chutney!
    Purple Cabbage Parathas served with pickle

    Love Indian Parathas. Try some of my other favorite recipes:

    • Methi & Sweet Potato Paratha
    • Kale Parathas
    • Pumpkin Paratha
    • Plain Parathas

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Purple cabbage parathas {flatbreads}
    Print Recipe Pin Recipe Save Saved!
    4.80 from 5 votes

    Purple Cabbage Parathas

    Whole wheat flatbreads made with cabbage, green chili and warming spices
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 380kcal
    Author: Archana Mundhe

    Ingredients

    • 2 cup purple cabbage minced
    • ½ cup kale minced
    • 1 jalapeno minced
    • ½ inch ginger grated
    • ⅛ teaspoon ground turmeric powder
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon carom seeds
    • 2 cups whole wheat flour
    • ½ cup whole wheat flour for rolling parathas
    • salt to taste
    • 1 tablespoon cooking oil
    • 2 tablespoons ghee

    Instructions

    • Mix all the minced vegetables. Add 2 cups of whole wheat flour, carom seeds, sesame seeds, turmeric powder, and salt. Mix well. Add little water to make a soft pliable dough. Add some oil and knead the dough well. Let the dough rest for 10 mins.
    • Make balls out of the dough. Roll each ball using some dry wheat flour into thin 8-10 inch paratha.
    • Heat griddle/pan on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both sides after paratha is almost cooked on both sides.
    • Serve hot with pickle and yogurt.

    Nutrition

    Calories: 380kcal | Carbohydrates: 59g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 421mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1370IU | Vitamin C: 39.6mg | Calcium: 63mg | Iron: 3.3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Love Served Daily says

      April 15, 2016 at 12:07 am

      Excellent use of cabbage

      Reply
      • Archana says

        April 15, 2016 at 7:15 am

        Thank you Ritu!

        Reply
    2. katsglutenfreekitchen says

      May 01, 2016 at 2:05 pm

      such vibrant colors! Lovely!

      Reply
      • Archana says

        May 01, 2016 at 2:38 pm

        Thank you❤️❤️

        Reply
    3. Kristy Rhine says

      May 02, 2016 at 12:19 am

      Your photos are amazing! This looks fabulous!

      Reply
      • Archana says

        May 02, 2016 at 6:49 am

        Thank you Kristy!!

        Reply
    4. Johanna says

      May 08, 2016 at 4:36 pm

      I am absolutely in love with your blog! And the name is just awesome 🙂
      Greetings from the student kitchen,
      Johanna

      Reply
      • Archana says

        May 08, 2016 at 6:10 pm

        Thank you Johana for your kind words!!

        Reply
    5. Moni says

      June 04, 2020 at 4:51 am

      Hi Archana,

      I just started getting purple cabbage after looking at your recipes. Wanted to know what is the best way to store the cabbage for long? I read about plastic wrap in this post. Should I wrap the whole cabbage or cut them into big chunks and then individually wrap them ?

      Reply
      • Archana says

        June 04, 2020 at 10:29 pm

        I usually wrap the whole cabbage and cut as needed. But if its very large you can also cut and wrap.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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