This is a tasty and nutritious Indian flatbread stuffed with a spiced cabbage filling that makes for a healthy breakfast, lunch, or dinner. It has a savoury, crunchy cabbage texture with a rich mix of aromatic spices well-packed in soft whole wheat dough. Full of vegetables in every bite but extremely tasty. The cabbage paratha recipe starts with finely shredding or chopping the cabbage and then cooking this ingredient by adding ginger, green chillies, and spices like cumin, coriander, and garam masala. The cabbage is cooked just enough to soften it, and it is cooled down so that the mixture can be made ready to put into the filling for the parathas. The dough is prepared from whole wheat flour mixed with a pinch of salt and water, then kneaded into smooth elastic dough. Then, the dough is cut into small balls. Each ball is rolled into a small circle, and a portion of the cabbage filling is placed inside the centre. Dough edges are sealed to enclose the filling, and the stuffed dough ball is rolled into a flatbread; then, the cabbage paratha will be cooked on a hot grill (tawa) to turn golden brown with a light smear of ghee or oil on both sides for taste. This is a crispy paratha with soft, spicy cabbage filling inside. Cabbage parathas are very delicious when served with yoghurt or pickle or accompanied with chutney, making them an entire meal.

• 250 gms cabbage
• 2 cups atta
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp cumin seeds
• 1/2 tsp ginger
• Salt
• Ghee
• 1 green chillies
• 2 tbsp cooking oil

• To prepare the perfect cabbage paratha, the cabbage must be shredded very finely. Smaller pieces mix and cook well into the dough.
• Once the cabbage is ready, saut it lightly in oil until it softens and releases its natural sweetness.
• Add a pinch of salt and ground black pepper.
• The cabbage will slightly soften but still retain some textures. You can add additional spices, such as cumin seeds, coriander, or garam masala, to saut the cabbage according to your desire.
• Once the cabbage is saut ed, keep it aside to cool while you make dough for parathas.
• Combine whole wheat flour and a pinch of salt in a large bowl. Gradually add water to the flour and knead the dough into a smooth, soft dough.
• You should add water as needed and let it rest for 20 to 30 minutes for the gluten to relax, making it easy to roll it into thin parathas.
• Assemble the parathas.
• Once the dough has rested and the cabbage has cooled, it is time to have all these made into balls about the size of a golf ball.
• Flatten each ball a little, put a spoonful of the cooled cabbage filling in the middle, and fold over the edges of the dough, sealing it so that nothing comes out when frying. Finally, carefully roll out the dough ball into a relatively thick round disc without letting the filling out. To cook parathas, first, place a tawa or non-stick skillet over a medium-high flame.
• Place the rolled-out paratha on the grill once the tawa gets hot. It would take about a minute for the paratha to cook until tiny bubbles begin to appear on its surface.
• Turn the paratha, flip it, and cook the other side for a minute.
• Now brush with some oil or ghee (clarified butter) at this stage and flip again. Spread the paratha using a spatula and press gently so the paratha cooks even. Let it turn golden brown and crispy on both sides.
• Do this for all the dough balls.
• You can serve this paratha merely on its own, or you can have it with various kinds of accompaniments.
• You may serve it with some plain yoghurt, pickle, or fresh mint chutney.
• Or you may add a dollop of butter to make it richer. Your recipe of cabbage paratha is ready to be devoured.