Cabbage Paratha

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Number of Parathas: 6-8

Number of servings: 2-3

Gobi/Cabbage/Kosugadde.  I have already put up Cabbage Bhuthi (a konkani delicacy) and also cabbage-carrot salad which has been well-received by you all. Here now comes the Cabbage Paratha whcih is easy to prepare and yummy to taste. Remember to use a tender cabbage ! Here goes:

What you need to have:

1. Finely chopped Cabbage – 2 cups

2. Wheat atta – 1 cup

3. Chick peas atta – 2 Tablespoons

4. Corn flour – 1 Teaspoon

5. Green chilli -1 (Finely chopped )

6. Chopped coriander leaves – 1/2 cup

7. Turmeric powder – 1 Teaspoon

8. Chilli powder – 1 Teaspoon

9. White sesame seeds – 1/2 Teaspoon

10. Ajwain (Carrom) seeds – 3/4 Teaspoon

11. Salt – To taste

12. Lemon juice – 1 Teaspoon

13. Oil to make the dough – 2 Tablespoons

Ingredients of Cabbage paratha

What you do with what you have:

1. Wash and grate cabbage,  chop coriander leaves  fine and keep it aside as shown in the image 1.  Also grated green chilli fine.

2.  In a broad bowl add grated cabbage, green chilli, salt, lemon juice, chilli powder, turmeric powder, sesame seeds, Carrom seeds, salt and mix well adding half the quantity of cooking oil.  The mix is as shown in the image below.

Gobi paratha mix

3. Sieve corn flour and chick peas atta in the sieve. Add this atta mix to the cobi mixture from step 2 to it. Also add a small quantity of atta as well to it.

Atta mix and the wheat atta being added to the mix

4. Mix well and knead it with your hands till you get the consistency of chapathi atta adding remaining quantity of cooking oil so that one could get a pliable and smooth dough.

Cabbage paratha dough

5. Pinch out a lemon size dough and knead it to roll it on a thick plastic sheet dusting in wheat atta to a required thickness.

Paratha being rolled on a plastic sheet

6. Place a nonstick griddle on medium flame with a teaspoon of ghee/oil on it. When heated place rolled paratha on it and and fry it till done.  Apply oil on it as well.

Paratha being roasted

7. When roasted, reverse the same and roast it on the other side as well till done.

Paratha being roasted on the reverse

8. Repeat the same process for the remaining parathas.  Enjoy with tomato sauce or any dry chutney powder and butter.

Ready to serve Cabbage parathas

Number of Parathas: 6-8

Number of servings: 2-3

Good to remember:

1. As far as possible use fresh tender cabbage.

2. Do not add water to the dough at once. Sprinkle as needed to make a pliable dough since cabbage also contains moisture in it.

3. Do not burn the seasoning else it will cause the parathas to turn bitter.

4. Knead the dough well so that one is able to roll it easily.


11 thoughts on “Cabbage Paratha

    Priya said:
    December 10, 2010 at 2:24 pm

    Healthy and delicious parathas, very inviting..

    Salim said:
    December 11, 2010 at 2:48 am

    I visit the site quite often and have tried a few recipes from here and they turn out to be very nice.
    The above recipe needs editing as the flour quantities 2 tbsp and 1 tsp do not seem right. Would like to try this recipe. Can you please edit ? Thanks

      prathibalrao responded:
      September 9, 2014 at 10:42 pm

      Hi Salim,

      I did edit the recipe just now and sorry for years of delay as i did not see the comment at all. Thanx a lot for your detecting the fault in the ingredients of this recipe.

    Apu said:
    December 12, 2010 at 10:03 am

    Well made!! One of my favourite parathas!!

    mamatha said:
    January 13, 2011 at 4:11 am

    just a question , is it kosugedde or ele kosu?

      prathibalrao responded:
      January 13, 2011 at 7:45 am

      Hi Mamatha,

      It is “Ele kosu” as you say!!!!

    Avinash said:
    April 19, 2012 at 1:22 am

    Imediately send the contains and particular callori value

    Chinns said:
    December 26, 2015 at 11:29 pm

    Hi mam, Thanks for sharing this healthy recipe. I tried it, tasted good. But the dough turned out sticky. Could you pls reconfirm if the flour measurements are right ie,2. Wheat atta – 1 cup,3. Chick peas atta – 2 Tablespoons, 4. Corn flour – 1 Teaspoon.

      prathibalrao responded:
      December 27, 2015 at 9:26 pm

      Hi Chinns,

      The measurements are right and the dough you see is exactly the way it turns out and will not be sticky. If sticky just sprinkle a little wheat atta and knead the dough which wll be fine.

        Chinns said:
        December 29, 2015 at 8:21 pm

        Thanks mam for responding. I am so found of the taste that I will try again 🙂

        prathibalrao responded:
        December 31, 2015 at 10:30 pm

        Hi Chinna,

        If the dough turns out sticky sprinkle a little wheat atta andknead it which should be perfect!!!!

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