Cabbage Parantha Recipe By Chef Sanjeev Kapoor

Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation.

Let’s check out the recipe of cabbage parantha by chef Sanjeev Kapoor:

Ingredients for Cabbage Parantha Recipe

  • Cabbage grated 1 cup
  • Whole wheat flour 1 1/2 cups for dusting
  • Gram flour 1 cup
  • Carom seeds 1/2 teaspoon
  • Green chillies chopped 1-2
  • Asafoetida a pinch
  • Red chilli powder 1/2 teaspoon
  • Salt to taste
  • Fresh coriander leaves chopped 2 tablespoons
  • Milk as required
  • Oil 2 teaspoons
  • Ghee as required


Step 1

Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.

Step 2

Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.

Step 3

Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.

Step 4

Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.

Step 5

Place them on serving plates and serve hot with a pickle of your choice.

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