Usually the veggies that are not most sought after, can be made more appealing by turning them into paranthas. It becomes a healthy breakfast, snack or lunch box option. If served with some other vegetable, can also be a part of lunch or dinner menu. We usually like to consume cabbage in the form of parantha, thepla, thalipeeth or a fritter and not as a vegetable. Sometimes we add cabbage to frankie too.These paranthas are served with curd, pickle, chunda or even with some gravy vegetable.

Level Easy


2 cups Whole wheat flour

1 cup Finely grated or minced cabbage ( quantity can be increased or reduced as per individual tastes)

1/2-1 tbsp Ginger green chilly paste

1 tsp Chaat masala

Salt as per taste

1 tsp Garam masala

1 tsp Turmeric powder

1/2 tbsp Coriander/Dhaniya powder

1/2 tbsp cumin seeds powder

1/2 cup Chopped coriander leaves ( optional)

1 tbsp Lemon juice/ curd

2 tsp sesame seeds ( optional)



  1. Take finely grated or minced cabbage. Add salt and leave it aside for 15 mnts. 
  2. The juice will be released from the cabbage. Add all the other ingredients.
  3. Knead well with very little water. Knead it into a hard dough as during resting also some water may get released.
  4. Coat it with oil and allow it to rest for half an hour.
  5. Heat a skillet. Make round balls of the kneaded dough.
  6. Take each bowl and roll it into thin flat discs. Place in the heated skillet. 
  7. Let it cook well from both sides till brown spots appear.
  8. Grease both sides with oil or ghee.
  9. Serve hot with curd/picke or veggie