Cabbage paratha

Cabbage paratha is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


1 cup - Wheat flour

3/4 cup - cabbage, chopped or grated

2 - green chilli, finely chopped

1 tsp - sambar powder or Red Chilli powder

1 tsp - ginger, very finely chopped

1 to 2 tbsp - coriander leaves, chopped

1 to 2 tbsp - oil

Salt as needed

Water as needed


  1. Mix flour, cabbage, green chilli, sambar powder, coriander, salt, oil and ginger well.
  2. Sprinkle water little by little to make a stiff, non-sticky, yet pliable dough.
  3. Roll into thin parathas with generous dusting of flour.
  4. Toast on tawa on both sides until golden brown spots appear.
  5. Drizzle oil if desired.
  6. Serve with any kind of raita or with curd and pickle.
  7. Recipe Courtesy: Rak's kitchen

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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