How to make Cabbage Parantha -

Cabbage adds a delicious crunch to these paranthas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cabbage (बंदगोभी), Whole wheat flour

Cuisine : Indian

Course : Breads

For more recipes related to Cabbage Parantha checkout Vegetable Thepla. You can also find more Breads recipes like Papad Ke Paranthe Nachani Puri Reshmi Parantha Garlic Naan

Cabbage Parantha

Cabbage Parantha Recipe Card


Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cabbage Parantha Recipe

  • Cabbage grated 1 cup

  • Whole wheat flour 1 1/2 cups for dusting

  • Gram flour 1 cup

  • Carom seeds 1/2 teaspoon

  • Green chillies chopped 1-2

  • Asafoetida a pinch

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Milk as required

  • Oil 2 teaspoons

  • Ghee as required


Step 1

Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.

Step 2

Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.

Step 3

Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.

Step 4

Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.

Step 5

Place them on serving plates and serve hot with a pickle of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.