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.
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.
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.
- Mince cabbage, kale, ginger, and green chilies in the food processor. Add sesame seeds, carrot seeds, turmeric, and salt to whole wheat flour.
- 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.
- 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.
- Make balls out of the dough. Roll each ball into a thin 8-10 inch circle using dry wheat flour.
- 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.
- Serve Purple Cabbage Parathas with a spicy lemon pickle, yogurt, or peanut yogurt chutney!
Love Indian Parathas. Try some of my other favorite recipes:
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Purple Cabbage Parathas
- 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
- 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.
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Love Served Daily says
Excellent use of cabbage
Thank you Ritu!
such vibrant colors! Lovely!
Kristy Rhine says
Your photos are amazing! This looks fabulous!
Thank you Kristy!!
I am absolutely in love with your blog! And the name is just awesome 🙂
Greetings from the student kitchen,
Thank you Johana for your kind words!!
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 ?
I usually wrap the whole cabbage and cut as needed. But if its very large you can also cut and wrap.