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Paratha served with Homemade No oil Lemon Pickle

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: Cabbage, Freezer Friendly Recipes, Lunch Box, Paratha, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 40 minutes
Total Time: 1 hour 15 minutes
Author: Renu Agrawal-Dongre


  • Rolling pin and Board


  • 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


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.


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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu