Cabbage paratha (or Patta Gobhi ka Paratha) is a scrumptious and wholesome complete wheat flatbread full of a spiced cabbage stuffing. It is among the lesser-known paratha selection made in North Indian houses for breakfast. Nonetheless, you too can make it for lunch or as a night tea time snack.
There are two methods cabbage paratha may be made. One technique is kneading flour with finely chopped cabbage and spices. That is the best technique to make cabbage paratha. The second technique is to stuff the paratha with a spiced cabbage stuffing. Each methods the parathas style good.
Cabbage paratha can be referred to as as patta gobhi ka paratha. In Hindi cabbage is named ‘patta gobhi’ or ‘patta gobi’.
The strategy shared right here is the second technique. These no onion no garlic patta gobhi paratha make for a wholesome breakfast in addition to make for a superb tiffin field brunch or lunch.
When you’ve got some cabbage left behind after utilizing it in another recipes, then you can use that cabbage to make these parathas. It’s a great way to make use of leftover cabbage. These parathas may be made with each the common inexperienced cabbage and purple cabbage.
Serve cabbage paratha sizzling or heat with a aspect of mango pickle or lemon pickle or some yogurt or butter. For finest style have them sizzling as they’re made on tawa (skillet) after which instantly served in your plate.
Step-by-Step Information
Tips on how to make Cabbage Paratha
Put together Dough
1. In a mixing bowl or pan take 2 cups complete wheat flour, 2 teaspoons oil, ¼ to ½ teaspoon salt or add as required. Additionally add ⅔ cup water.
2. Combine all of the components after which knead the dough. Add extra water if required to make a easy delicate and pliable dough. Cowl and permit the dough to relaxation for 20 to half-hour.
Put together cabbage stuffing
1. Peel and take away the highest pores and skin from the cabbage (patta gobhi or band gobi). Rinse and quarter the cabbage and blanch in sizzling water for five to 10 minutes.
Drain all of the water after which shred cabbage or chop it. I used 350 grams of cabbage, which yielded 4 cups of tightly packed shredded cabbage.
2. Warmth 1 tablespoon oil in a heavy pan or kadai. Hold the warmth to low. Splutter ½ teaspoon ajwain seeds (carom seeds). It’s also possible to use ½ teaspoon cumin seeds as a substitute of ajwain seeds.
3. Then add the shredded cabbage. Stir and blend very nicely.
4. Season with salt as required.
5. Cowl the pan with a lid.
6. Steam the shredded cabbage on a low warmth until they flip translucent. This takes about 7 to eight minutes on a low warmth. Do stir a couple of times when the cabbage is cooking.
If the cabbage begins sticking to the pan or getting browned, add a splash of water and deglaze. Proceed to cowl and cook dinner. Take into account that the stuffing when cooked should have no water in it.
7. Then add the next components:
- 1 teaspoon finely chopped inexperienced chilies
- 1 teaspoon finely chopped ginger
- ¼ teaspoon turmeric powder
- ¼ teaspoon purple chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder (dry mango powder).
8. Combine the spice powders very nicely with the cabbage. Test the style and add extra salt, purple chili powder or dry mango powder if required.
9. Lastly add 2 tablespoons of coriander leaves. Change off the warmth.
10. Combine the coriander leaves very nicely with the remainder of the spiced cabbage stuffing. Permit this stuffing to chill down at room temperature.
Assemble and stuff cabbage paratha
1. Later pinch two small to medium sized balls from the dough. On a rolling board, mud some dry wheat flour on each side of the balls.
2. Roll them to about 4 to five inches diameter rounds. Attempt making each the rounds of the identical dimension.
3. On one of many rolled dough circle, place the cabbage stuffing within the middle and maintain about 1 inch empty house from the perimeters.
TIP 1: Don’t overstuff the paratha as then the stuffing may come out whereas rolling or roasting the paratha.
TIP 2: Don’t below stuff the paratha as then you definately gained’t get the spiced cabbage taste within the paratha. As you retain making parathas then with expertise you’re going to get to know what needs to be the correct quantity of stuffing to be added.
4. Gently place the second circle on prime. Press and seal the perimeters very nicely along with your fingertips.
5. Mud some flour on each side of the stuffed paratha. Roll the paratha right into a circle of about 7 to eight inches in diameter or concerning the dimension of a traditional roti or chapati. If there are a couple of small tears within the rolled paratha, then it’s advantageous.
Prepare dinner Patta Gobhi ka Paratha
1. On a sizzling tawa or skillet or griddle place the rolled paratha. The tawa needs to be sizzling and never at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp in addition to delicate.
Hold the warmth from medium to excessive relying upon the heaviness and weight of the skillet or tawa.
2. When the bottom is partly cooked, flip the cabbage paratha with the assistance of tongs or a spatula. Then with a spoon unfold some ghee or oil on the partly cooked half.
3. Flip once more and this time this aspect must be cooked greater than the earlier aspect. You will notice brown spots on the patta gobhi paratha.
4. Unfold some ghee or oil on this aspect of the paratha too.
5. Flip once more a couple of times until each the perimeters are cooked correctly.
6. It’s best to see crisp brown spots on the stuffed cabbage paratha. It’s also possible to press the paratha edges with a spatula or spoon, in order that they’re fried nicely. Since at occasions, the paratha edges aren’t cooked nicely.
7. Make all paratha this fashion and stack them in a roti basket or a casserole. Whereas cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then you’ll be able to wipe them with a kitchen paper towel.
Additionally regulate the warmth as wanted whereas roasting the paratha.
8. Serve cabbage paratha for breakfast with a aspect accompaniment of lemon pickle or mango pickle. It’s also possible to serve with some butter or curd. For a scrumptious tea time snack you’ll be able to serve these with chai.
For extra scrumptious cabbage recipes, you’ll be able to test this assortment of Cabbage Recipes.
Extra Stuffed Paratha Recipes!
North Indian Meals
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
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Cabbage Paratha (Patta Gobhi ka Paratha)
Cabbage paratha is complete wheat flatbread full of a spiced cabbage stuffing and are normally made for breakfast in North India.
Prep Time 25 minutes
Prepare dinner Time 25 minutes
Complete Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
Making dough
In a mixing bowl or pan take 2 heaped cups complete wheat flour, 2 teaspoon oil, ½ teaspoon salt or add as required. Add ½ cup water.
Combine after which knead the dough. Add extra water if required to make a easy delicate dough.
Cowl and permit the dough to relaxation for 20 to half-hour.
Making cabbage filling
Peel and take away the highest pores and skin from the cabbage (patta gobhi or band gobi). Rinse. Quarter the cabbage and blanch in sizzling water for five to 10 minutes.
Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.
Warmth 1 tablespoon oil in a pan or kadai. Splutter ½ teaspoon ajwain seeds (carom seeds). It’s also possible to use ½ teaspoon cumin seeds as a substitute of ajwain seeds.
Then add the shredded cabbage. Stir and blend very nicely.
Season with salt as required.
Cowl the pan with a lid.
- Steam the shredded cabbage on a low flame until they flip translucent. This takes about 7 to eight minutes on a low warmth.If in case the cabbage begins sticking onto the pan or getting browned, add a splash of water. Combine and deglaze. Proceed to cowl and cook dinner. Do understand that the stuffing when cooked should have no water in it.
Then add finely chopped inexperienced chilies, finely chopped ginger, turmeric powder, purple chilli powder, coriander powder, cumin powder, garam masala powder and amchur powder (dry mango powder).
Combine the bottom spice powder and inexperienced chilies very nicely with the cabbage. Test the style and add extra salt, purple chili powder or dry mango powder if required.
Lastly add 2 tablespoons coriander leaves and swap off the warmth.
Combine the coriander leaves very nicely with the remainder of the spiced cabbage stuffing. Permit this stuffing to chill down at room temperature.
Assembling and stuffing cabbage paratha
Later pinch two small to medium sized balls from the dough. Then on a rolling board, mud some dry wheat flour on each side of the balls.
Roll them to about 4 to five inches diameter rounds . Attempt making each the rounds of the identical dimension.
On one of many rolled dough circle, place the cabbage stuffing within the middle and maintain about 1 inch empty house from the perimeters.
Gently place the second circle on prime. Press and seal the perimeters very nicely along with your fingertips.
Mud some flour on each side of the stuffed cabbage paratha. Roll the paratha right into a circle of about 7 to eight inches in diameter or concerning the dimension of a traditional roti or chapati.
cooking cabbage paratha
On a sizzling tava (skillet or griddle) place the rolled cabbage paratha. The tava needs to be sizzling and never at a low temperature.
Cooking cabbage paratha at a low warmth will harden them. Parathas ideally are crisp in addition to delicate.
When the bottom is partly cooked, then flip the paratha with the assistance of a spatula or tongs. Unfold with a sppon some ghee or oil on the partly cooked half.
Flip once more and this time this aspect must be cooked greater than the earlier aspect. You will notice brown spots on the paratha.
Unfold some ghee or oil on this aspect too.
Flip once more a couple of times until each the perimeters are cooked correctly.
It’s best to see crisp brown spots on the paratha.
It’s also possible to press the paratha edges with a spatula or spoon in order that they’re fried nicely. Since at occasions, the paratha edges aren’t cooked nicely.
Make all paratha this fashion and stack them in a roti basket or a casserole.
Whereas cooking the second paratha, if there are any burnt or browned wheat flour particles on the tawa then wipe them with a kitchen paper towel.
Serve cabbage paratha for breakfast with a aspect accompaniment of lemon or mango pickle. It’s also possible to serve with some butter or curd.
- The recipe may be doubled or tripled.
- The quantity of spices may be modified as per your choice. If making for small children then don’t add inexperienced chilies and cut back the spices accordingly.
- To make the recipe vegan, use any impartial flavored oil to roast the paratha as a substitute of ghee.
- You should use common inexperienced cabbage or purple cabbage to make this recipe.
- Should you desire you’ll be able to add onions. Saute the finely chopped onions after you add carom seeds.
- The approx vitamin information is per serving.
Diet Info
Cabbage Paratha (Patta Gobhi ka Paratha)
Quantity Per Serving
Energy 477 Energy from Fats 180
% Day by day Worth*
Fats 20g31%
Saturated Fats 7g44%
Polyunsaturated Fats 2g
Monounsaturated Fats 9g
Ldl cholesterol 26mg9%
Sodium 760mg33%
Potassium 506mg14%
Carbohydrates 69g23%
Fiber 14g58%
Sugar 6g7%
Protein 12g24%
Vitamin A 176IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin C 48mg58%
Vitamin E 4mg27%
Vitamin Okay 91µg87%
Calcium 80mg8%
Vitamin B9 (Folate) 86µg22%
Iron 4mg22%
Magnesium 126mg32%
Phosphorus 319mg32%
Zinc 2mg13%
* % Day by day Values are based mostly on a 2000 calorie food plan.
This cabbage paratha publish from the weblog archives first revealed in December 2015 has been republished and up to date on 10 January 2022.
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