Cabbage Paratha/Thepla

Cabbage is considered as one of the world’s healthiest food. It is Anti inflammatory, improves vision, prevents cancer, improves brain health and aids in weight loss. It is also low in calories and packed with vitamins, minerals and other nutrients and hence a healthy dietary option. One can read more details on internet. If one store’s partial head of the cabbage, cover it tightly with plastic wrap and refrigerate. Once cut, try to consume within a couple of days as its vitamin contents tend to reduce. 
We here get one big size cabbage and one needs to literally make 3-4 different recipes minimum to finish it off.  It is good in a way as we try to make different varieties.
So I simply grated the Cabbage added the masala’s and yummy paratha’s are ready. This paratha’s also freeze well, so one can make a batch ahead of time and store it in the freezer. Check out on how to store paratha’s in freezer by clicking here.
Cabbage Paratha
So here goes the recipe:



  • 1 Cup Cabbage grated
  • 2 Cups of Whole Wheat flour
  • Oil 2 tablespoon
  • Salt to taste
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1/2 teaspoon Red Chilli powder (or as per taste)
  • Oil for Shallow frying
  • 1 Cup dry whole wheat flour for making paratha’s
  • 1/4 cup grated Corainder (Optional)
  • 1-2 Green chillies (as per taste and optional)
  • 1/4 inch ginger grated (Optional)
  • 1 garlic clove grated (Optional)


  • In a Big bowl, add the whole wheat flour and all the masala’s and give it quick mix.
  • Then add 1 tablespoon of oil, grated Cabbage and mix and knead the dough without water. Keep it aside for at least 30 minutes. This will release water from the Cabbage which will help in making the dough.
  • Knead the dough well for 3-4 minutes. If required one can wait another 30 minutes, if it has not released sufficient water for the dough to bind. Knead the dough with the remaining 1 tablespoon of oil.
  • Instructions for kneading dough in food processor:


  1. Grate the Cabbage first.
  2. Add the flour, masala’s and 1 tablespoon of oil and give it a good mix.
  3. Then wait for 5-10 minutes and again mix it. Waiting is required so that the Cabbage will release water and no extra water is needed.
  4.  Then again wait for 5-10 mins, and mix it again. Continue doing this until it forms a semi stiff dough.
  5. Lastly I added the remaining oil to combine everything.
  • Take a lemon size ball of dough and roll it around 1 inch diameter.
  • Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and form a ball.
  • Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after a 40-50 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Continue cooking on both sides until the paratha is nicely cooked on both sides.
  • Yummy paratha’s are ready, serve it in breakfast with hot cup of tea or in lunch or dinner with some achar or dahi. Simply roll it give it to your super active kid, who can enjoy it while playing or doing some activity.
  • This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here.



Tip: To make nice and fluffy chappati’s or paratha’s.


1.       For Cabbage paratha, do not make a soft dough, make a medium stiff dough.


2.       It should be well kneaded.


3.       The first cooking on the first side should be hardly for a 40-50 secs.


4.       Cooking on the second side should be for a min or two until the brown spots appear.


5.       Then cook the chapati’s or paratha’s.


6.       Do not turn frequently


7.       Do not apply too much pressure.  


Check out different types of Paratha’s and Puri’s by clicking here


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