Cabbage Paratha | Easy Lunch Box Recipe

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Cabbage Paratha is an easy paratha recipe which can be enjoyed for breakfast, lunch or dinner. They are even a great way to sneak in the cabbage in the wheat dough. Cabbage Paratha is also one of the best foods to pack in your in your kids or office Lunch Box .

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You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

What is Cabbage

Most of you are aware of what is Cabbage. Cabbage is a leafy green,red (purple) or white  plant grown as an annual vegetable crop for its densely leaved heads.Cabbage is considered as one of the world’s healthiest foods. It is Anti inflammatory, improves vision, prevents cancer, improves brain health and aids in weight loss. It is low in calories and packed with essential nutrients and hence a healthy dietary option. 

Storing Cabbage

Cabbage is easily available in all the grocery stores. In India we can ask the amount which we need, but here we get a big full size. I do not like the pre-cut ones, and hence always buy the full cabbage. If you get a big full size cabbage like I do, it is best to consume it within a couple of days as its vitamin contents tend to reduce. You can store the partial head of cabbage as is or if you want cover it tightly with plastic wrap and refrigerate.

Recipes with Cabbage

I tend to make different recipes with cabbage. Like Vegetable Paneer Kofta, Vegetable and Mix Flour(Rava,Rice,Oats) Pancake, Vegetable and Mix Flour(Bengal Gram & Rice) Pakoda and Pancake, Cabbage and Mung Sprout Soup,  Veg Fried Rice, Whole Wheat Palak Samosa with Chinese Filling, Veg Manchurian etc.

Why Cabbage Paratha?

I often make this Cabbage paratha’s. They are so good with simple homemade achaar or even with yogurt. Other reasons for making this are, First it adds variety to your daily food, instead of the usual paratha/chapati. Second is obvious, that it is the best way to sneak in the veggies. Third they stay fresh and soft for long. Hence an Ideal Candidate for kids and your office Lunch Box.

Process of making Cabbage Paratha

Cabbage Paratha’s can be made in 2 ways. Either grate cabbage and mix it directly in whole wheat flour along with spices or make a stuffing and stuff it. I follow the first method of grating and mixing. It becomes easier.

Freezing Paratha’s

This paratha’s also freeze well, so one can make a batch ahead of time and store it in the freezer. Whenever I have extra dough and I know I cannot make any more the next 2-3 days, I make a batch and freeze it. They stay good for 2-3 months or more and is the best when you cannot cook. Check out on how to store paratha’s in freezer by clicking here.

I have tried to list down the ingredients in measure, but take it loosely. It is as per one’s taste and such recipes really do not have any specific measurements.

Here goes the recipe for Cabbage Paratha:

Ingredients

• 1 Cup Cabbage grated
• 2 Cups of Whole Wheat flour
• 2 Tablespoon Oil
• Salt to taste
• 1 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder (or as per taste)
• 1/4 cup grated Fresh Coriander
• 1-2 finely chopped Green chillies (as per taste and optional)
• 1/4 inch ginger grated 
• 1 garlic clove grated (Optional if you do not eat)
• Oil for Shallow frying
• 1 Cup dry whole wheat flour for making paratha’s

Preparation 

Making of Dough

1. In a Big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Fresh Coriander, Green chillies, ginger and garlic.
2. Mix it well, so that the masala is well incorporated into the dough.
3. Now add 1 tablespoon of oil, grated Cabbage and mix .
4. Knead the dough without water. Try squeezing the cabbage while making the dough. This helps in releasing the water.
5. Let the dough rest for at least 30 minutes.
6. This will release water from the Cabbage which will help in making the dough.
7. After 30 minutes , knead the dough well for 3-4 minutes.
8. Add water only if required.
9. One can wait another 30 minutes
10. Now add the remaining 1 tablespoon of oil and mix in the dough.
11. Let the dough rest for 10 mins.
12. One can knead the dough in food processor as well.

Making of Parathas

1. Take a lemon size ball of dough and roll it around 1 inch diameter.
2. Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and form a ball.
3. Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).
4. 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.
5. Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
6. Flip it after a 30-40 seconds.
7. Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.
8. Step 6 and 7 is crucial. The timely cooking helps to puff the paratha’s as well make them nice and soft.
9. Apply oil and cook on both sides on high until the paratha is cooked on both sides.
10. Yummy paratha’s are ready, serve it in breakfast with hot cup of tea or in lunch or dinner with some achar or dahi.
11. Roll it give it to your super active kid as a wrap.
12. 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.

Tips to make soft and fluffy Cabbage paratha’s.

• For Cabbage paratha, do not make a soft dough, make a medium stiff dough
•  It should be well kneaded.
• The first cooking on the first side should be hardly for a 30-40 secs.
• Cooking on the second side should be for a min or two until the brown spots appear
• Initial cooking needs to be on slow and later on high.
• Do not turn frequently, this makes them hard.
• Do not apply too much pressure while shallow frying them.

Notes:

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• Skip the green chillies or red chillies if your kid do not eat spicy food
• Skip the garlic if you do not eat it.

Cabbage Paratha | Easy Lunch Box Recipe

Cabbage Paratha is an easy paratha recipe which can be enjoyed for any of the meals and are one of the best food to pack in your kids or office Lunch Box.

5 from 2 votes

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Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Keyword: Freezer Friendly Recipes, Lunch Box, Paratha, Vegan, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 40 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Pan
• Rolling pin and Board

Ingredients

• 1 Cup Cabbage grated
• 2 cup of Whole Wheat flour
• 2 Tablespoon Oil
• Salt
• 1 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder (or as per taste)
• 1/4 cup grated Fresh Coriander
• 1-2 finely chopped Green chillies (as per taste and optional)
• 1/4 inch ginger grated
• 1 garlic clove grated (Optional if you do not eat)
• Oil for Shallow frying
• 1 Cup dry whole wheat flour for making paratha’s

Instructions

Making of Dough

• In a Big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Fresh Coriander, Green chillies, ginger and garlic.
• Mix it well, so that the masala is well incorporated into the dough.
• Now add 1 tablespoon of oil, grated Cabbage and mix .
• Knead the dough without water. Try squeezing the cabbage while making the dough. This helps in releasing the water.
• Let the dough rest for at least 30 minutes.
• This will release water from the Cabbage which will help in making the dough.
• After 30 minutes , knead the dough well for 3-4 minutes.
• Add water only if required.
• One can wait another 30 minutes
• Now add the remaining 1 tablespoon of oil and mix in the dough.
• Let the dough rest for 10 mins.
• One can knead the dough in food processor as well.

Making of Parathas

• 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 30-40 seconds.
• Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.
• Step 6 and 7 is crucial. The timely cooking helps to puff the paratha’s as well make them nice and soft.
• Apply oil and cook on both sides on high until the paratha is 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.
• Roll it give it to your super active kid as a wrap.
• 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.

Notes

Tips to make soft and fluffy Cabbage paratha’s.

• For Cabbage paratha, do not make a soft dough, make a medium stiff dough It should be well kneaded.
• The first cooking on the first side should be hardly for a 30-40 secs.
• Cooking on the second side should be for a min or two until the brown spots appear Initial cooking needs to be on slow and later on high.
• Do not turn frequently, this makes them hard.
• Do not apply too much pressure while shallow frying them.
• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• Skip the green chillies or red chillies if your kid do not eat spicy food
• Skip the garlic if you do not eat it.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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