Cabbage Paratha

cabbage paratha

My aayi loves stuffed parathas. Everytime we visit India, we go to this small paratha place near my brother’s home in Bangalore. It is aayi’s favorite place. Last few days, I have been missing her so much. So I decided to make these and pretend as if she was right here. It made me feel good.

2 cups grated cabbage
2 tbl spn chopped coriander leaves
1/2 tea spn garam masala
1/2 tea spn chilli powder
A pinch turmeric
2 cups wheat flour

Make a dough from wheat flour by adding salt and water. Add 1 tea spn oil to the dough and knead very well. Keep it closed for about 30mins.
Heat oil and add grated cabbage. Fry for few minutes. Then add garam masala, chilli powder, turmeric powder, salt. Mix well. Cook it down till all the mixture becomes very dry. Add coriander leaves and mix well. Take off the heat and let it cool.
When you are making parathas, make sure the stuffing is as dry as possible. Squeeze the cabbage once it cooks down a bit to remove any extra moisture. If is better to squeeze out the moisture before adding any spices.
Take a ball from the dough. Stuff the cabbage mixture. Roll into paratha. Roast the paratha from both sides. Apply ghee/butter if you like. Serve hot with pickle or yogurt.

Serves : 2-3
Preparation time : 30mins

Pictorial :

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cabbage paratha2

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cabbage paratha

9 Comments for “Cabbage Paratha”



Woof.. Mouth watering! Can you mention the precautions to be taken while rolling the stuffed dough. As always I have a problem in this step :(



Hey Shilpa
You have a wonderful blog. My best friend is a Prabhu and her mom used to make these puris with banana that I used to loved. They moved to Blore and I had forgotten about it, until someone mentioned Mangalore buns, I found your website and it all came back. Co-incidently, I have ripe bananas and I can’t wait to try and recreate the taste from my childhood. :) Thanks.

Also, I wanted to comment that when I make parathas, after I grate the veggies, I add some salt, and let the veggies stay for a bit. After some time, when the water gets out, I squeeze it out and make the wheat flour dough in that water. (adding more regular water if needed). This makes the parathas more tasteful and also nutritious!

Hope this helps..

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