Cabbage Paratha Recipe | Easy Cabbage Parata for Lunch Box | Cabbage Parotta | Vismai Food

Breakfast Recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 15 Mins
  • Resting Time 30 Mins
  • Servings 5


  • 1 cup Cabbage (Grated)
  • Salt – To taste
  • 1/4 tsp Zeera (Cumin)
  • 1 tbsp Kothmir (Coriander Leaves) Chopped
  • 1/2 tsp Garlic (grated)
  • 1/2 tsp Ginger (grated)
  • 1/2 tsp Green Chilli (Paste)
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Curry Leaves (Chopped)
  • Water – A little
  • 2 cups Wheat Flour
  • Oil – For roasting the Parathas


  1. Grate the Cabbage. Add Salt and squeeze well to remove all the water out. Reserve this water.
  2. Add all the Spices and masalas into the Cabbage residue after squeezing.
  3. Once all the spices are infused into the Cabbage, add 2 cups of wheat flour and mix using the reserved cabbage water. Sprinkle a little more water as need and knead the mixture for a 4-5 minutes more.
  4. Smear a little oil on to the dough so that it does not become dry; and rest it for about 30 minutes.
  5. Once the dough is rested, make equal parts and make balls. Press into round discs. Use a little dry flour to prevent from sticking to rolling board.
  6. You may fold the discs in, adding 4-5 drops of oil between each fold before rolling out into layered Parathas. Alternately you may roll the dough out into simple round rotis.
  7. Once the Paratha is shaped out, put it onto a hot Tava, and roast on both sides on a high flame. Then lower the flame and add a little oil on both sides to cook the Paratha evenly.
  8. These Parathas are no less tasty when eaten after they cool down.