Cabbage Paratha is a delicious and nutritious Indian flatbread made with finely shredded cabbage and a blend of basic spices.
Cabbage paratha, or patta gobi paratha, are ideal for breakfast but can be served any time of the day.
These cabbage parathas can be made 2 ways. Rolled dough stuffed with cooked spiced cabbage stuffing, or by just mixing raw cabbage in the flour directly.
My version is cabbage paratha without stuffing recipe. Rather than preparing the filling separately, I incorporate flour, vegetables, and spices directly into the dough.
Perfect when enjoyed with a dollop of plain yogurt or hot cup of tea , cabbage paratha promise to be a wholesome meal.
A whole big cabbage goes a long way in our kitchen! First, we cook a hearty cabbage curry , rich with spices and warmth.
Then, some gets shredded for a quick and crunchy Gujarati sambharo or in cabbage parathas. Nothing goes to waste, just good food all around!
Ingredients for Patta Gobhi Ka Paratha
- Cabbage – we will need green cabbage or white cabbage for this recipe.
- Carrots (optional)
- Onion
- Whole wheat flour (any chapatti atta)
- Gram flour or Soya flour (optional)
- Salt
- Green chilies and ginger
- Carom seeds (ajwain)
- Spice powders – turmeric powder, red chili powder –
- oil
- Coriander leaves
Optional
- Cumin powder, coriander powder, garam masala powder
- Cumin seeds
- Sesame seeds
Hayley’s Tips & Tricks
- If you wish, stir fry cabbage in a one teaspoon oil to get rid of the raw smell of the cabbage.
- Do not leave the dough for long, as raw cabbage and onion may release moisture in the dough and it will be difficult to roll the parathas.
Serving suggestions
We love hot cabbage parathas with cooling raita , tangy pickle, or a side of fresh chutney .
Storage
Store leftover paratha in an airtight container. Reheat on a tawa or for a few seconds in the microwave.
The paratha can also be stored frozen uncooked and then cooked directly from frozen on a hot griddle.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cabbage Paratha
Equipment
- 1 box grater or Food processor
- 1 Rolling Pin
- 1 Griddle Tawa – flat pan
- 1 Spatula
Ingredients
- ½ cup cabbage shredded
- ½ cup carrots shredded
- ¼ cup onion finely chopped
- 2 cup whole wheat flour chapatti atta plus some for rolling
- ¼ cup gram flour soya flour
- 1 tablespoon green chillies and ginger paste or minced
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder optional
- ½ teaspoon carom seeds ajwain
- ½ teaspoon cumin seeds optional
- 1 tablespoon sesame seeds optional
- 3 tablespoon oil plus extra for cooking.
- 1 tablespoon salt
- 3 tablespoon coriander finely chopped
Instructions
Prepare the dough
- In a large bowl or wide plate add cabbage, carrots, onion, spices, salt and 3 tablespoon oil.
- Mix everything then add gram flour and whole wheat flour.
- just add sufficient water little by little to the flour and knead into medium stiff dough.
- Cover the dough usinf clean kitchen napkin and leave it for not more than 5 minutes.
Rolling tha paratha
- After resting, knead the dough again for a minute.
- Divide the dough into equal-sized portions and roll them into small balls.
- Lightly dust a rolling board with dry flour.Take one dough ball and roll it into a round (about 6-7 inches in diameter).
- Roll gently, as the cabbage is mixed into the dough and can tear easily.
Cooking the paratha
- Heat the tawa (Griddle) on medium heat.
- Place the rolled-out paratha on the hot tawa.
- Cook for 30-40 seconds until small bubbles appear on the surface.
- Flip the paratha and spread some ghee or oil on top. Press gently with a spatula.
- Flip again, apply ghee on the other side, and cook until golden brown spots appear.
- Flip once or twice more until both sides are evenly cooked and slightly crispy.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2011.
Cabbage Paratha
Equipment
- 1 box grater or Food processor
- 1 Rolling Pin
- 1 Griddle Tawa - flat pan
- 1 Spatula
Ingredients
- ½ cup cabbage shredded
- ½ cup carrots shredded
- ¼ cup onion finely chopped
- 2 cup whole wheat flour chapatti atta plus some for rolling
- ¼ cup gram flour soya flour
- 1 tablespoon green chillies and ginger paste or minced
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder optional
- ½ teaspoon carom seeds ajwain
- ½ teaspoon cumin seeds optional
- 1 tablespoon sesame seeds optional
- 3 tablespoon oil plus extra for cooking.
- 1 tablespoon salt
- 3 tablespoon coriander finely chopped
Instructions
Prepare the dough
- In a large bowl or wide plate add cabbage, carrots, onion, spices, salt and 3 tablespoon oil.
- Mix everything then add gram flour and whole wheat flour.
- just add sufficient water little by little to the flour and knead into medium stiff dough.
- Cover the dough usinf clean kitchen napkin and leave it for not more than 5 minutes.
Rolling tha paratha
- After resting, knead the dough again for a minute.
- Divide the dough into equal-sized portions and roll them into small balls.
- Lightly dust a rolling board with dry flour.Take one dough ball and roll it into a round (about 6-7 inches in diameter).
- Roll gently, as the cabbage is mixed into the dough and can tear easily.
Cooking the paratha
- Heat the tawa (Griddle) on medium heat.
- Place the rolled-out paratha on the hot tawa.
- Cook for 30-40 seconds until small bubbles appear on the surface.
- Flip the paratha and spread some ghee or oil on top. Press gently with a spatula.
- Flip again, apply ghee on the other side, and cook until golden brown spots appear.
- Flip once or twice more until both sides are evenly cooked and slightly crispy.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tofu Makhani, also known as Butter Tofu, is a delicious plant-based alternative to the popular Paneer Makhani .
This vegan tofu makhani recipe is a plant-based take on one of the most popular Indian dishes found in Indian restaurants.
It delivers all the flavours of traditional butter paneer but is completely dairy-free and perfect for a vegan diet.
I adapt my homemade makhani sauce for this recipe. Traditionally, makhani sauce is a rich and creamy butter masala gravy. However, this vegan version replaces dairy cream with cashews and coconut cream to achieve the same luscious texture.
Other Indian tofu recipes you’ll love are my Tofu Bhurji , Chilli Tofu and Tofu Manchurian.
Ingredients notes
Be sure to check out the full recipe in the recipe card below
- Extra firm tofu – pressed to remove excess water, then cut into tofu cubes
- Onion, garlic, green chillies, ginger – crushed
- Tomato purée or fresh tomatoes
- Whole spices (cinnamon stick, cardamom, clove, black pepper, cumin seeds). Whole spices are best but you can simply use garam masala when adding the other spice powders.
- Spice powders: ground turmeric, kashmiri chili powder, ground cumin coriander powder
- Fenugreek leaves – aka kasoori methi to give restaurant flavours to the dish
- Olive oil – or vegan butter
- Lemon juice
- Sugar
- Coconut milk or coconut cream or cashew cream
Hayley’s Tips & Tricks
- Use a tofu press or place heavy objects over tofu wrapped in paper towels to remove excess water.
- Marinating the tofu in spices adds extra flavour but can be skipped if you’re in a hurry.
- Adjust spice levels to suit your taste.
- Prepare the sauce in advance and freeze in batches for quick meal prep.
Serving Suggestions
- Serve with vegan naan for a complete meal. If not strictly dairy-free, try this sweet peshwari naan or garlic coriander naan .
- Pair with basmati rice or jeera rice for a restaurant worthy meal.
- Add a side of kachumber or Indian onion salad .
- Garnish with fresh cilantro and plant-based yogurt for added freshness.
Storage & Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to a month. Thaw overnight in the fridge before reheating.
- Reheat on low heat in a pan, adding a tablespoon water if needed to adjust consistency.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tofu Makhani (Tofu Butter Masala)
Equipment
- pan
- Blender
- Spatula
Ingredients
Tofu
- 1 pack firm tofu approx 400 grams
- 2 tablespoon oil
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ tablespoon lemon juice
- salt
Vegan Makhani Sauce
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium onion red or white
- 1 tablespoon green chillies
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 2 small tomatoes fresh chopped
- ¼ cup tomato puree pasatta
- 2 tablespoon cashew nuts raw – optional
- 1 tablespoon salt
- 1 teaspoon whole spices cardamom, cloves, cinnamon bark, black peppercorn
- 1 tablespoon dry fenugreek leaves kasoori methi
- 2 tablespoon plant based butter
- 1 teapoon kashmiri red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon coriander powder and cumin powder
- 3 tablespoon cashew cream or coconut cream
- 1 tablespoon sugar maple syrup
- ½ teaspoon lemon juice
Garnish
- 3 tablespoon coriander chopped
- 1 tablespoon cream
Instructions
Prepare the Tofu
- Press the tofu.
- Cut extra firm tofu into cubes, press out excess water, and marinate with oil, red chilli powder,lemon juice, turmeric and a pinch of salt.
Cook the Marinated Tofu
- Heat oil in a large pan over medium heat. Sauté tofu cubes until golden brown. Remove and set aside.
Make Vegan Makhani Sauce
- Heat oil in a pan over medium-low heat. Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns, and a cinnamon stick, allowing them to sizzle until fragrant.
- Stir in onions, ginger-garlic paste, and green chilies, followed by fresh tomatoes, tomato puree, and optional cashew nuts.
- Mix well and cook the onions and tomatoes for a few minutes. Add kasoori methi and salt.
- Pour in 1/2 cup of water, bring to a boil, then cover and let it simmer for 20 minutes. Turn off the heat and let the mixture cool to room temperature.
- Blend using an immersion blender or a jug blender until smooth.
- Return the puree to the pan over low heat. Sprinkle in coriander powder, cumin powder, red chili powder, and sugar.
- Stir and let the sauce simmer gently for 4-5 minutes.
- Finally, mix in vegan butter and cashew cream or coconut milk.
Finish the dish
- Add seared tofu, stir well and cook for a few more minutes.
- Turn off the heat, add crushed fenugreek leaves, and lemon juice.
- Garnish it with fresh chopped coriander and drizzle cashew cream.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
