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Cabbage Thepla ,Cabbage Paratha

Cabbage Thepla- a delicious healthy flatbread made with grated cabbage ,spices and flour.

Prep Time10 mins
Cook Time15 mins
Course: Breakfast, lunch recipe, Tiffin recipes
Cuisine: Gujarati Cuisine, North Indian Cuisine
Keyword: cabbage thepla, cabbage,, kids recipe, paratha, thepla
Author: Anjana Chaturvedi


  • Tawa, Pan, Rolling Pin


  • 4 cup Cabbage / Patta Gobhi grated
  • 1/2 cup Gram flour / Besan optional
  • 2.5 cup Whole Wheat Flour / Atta
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1 tbsp Green Chillies / Hari Mirch finely chopped
  • 1/3 tsp Carom Seeds / Ajwain
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Sugar / Chini optional
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 2 tsp Red Chilli powder / Laal mirch powder
  • to taste Salt / Namak
  • 1/2 tsp Asafoetida / Hing powder
  • 2 tbsp cooking oil
  • 3 tbsp Yogurt / Dahi
  • 5 tbsp ghee or oil For roasting the paratha


  • Grate the cabbage with a vegetable grater or use a vegetable chopper.
  • Add 1/2 tsp salt in the cabbage ,cover and keep aside for 1/2 hour so it will release its extra moisture.
  • Now gently squeeze out the cabbage and collect the water in a bowl.(Will use this water to make the dough)
  • In a big deep bowl add the cabbage ,flour and all the ingredients . mix every thing well.
  • Now add some squeezed water in the flour mix and make a medium stiff dough.
  • Cover the dough and rest for 5 minutes.
  • Make equal sized balls from the dough and keep aside.
  • Dust with dry flour and Roll the dough balls to make medium size parathas. The thickness of thepla'S depend on your choice though traditionally thepla's is rolled thinly.
  • Place the rolled thepla/ paratha on a medium hot griddle and dry roast from both the sides first.
  • Then apply some oil or ghee on both sides and roast till golden brown spots appears on the surface .
  • Remove when done and serve hot with tea, pickle ,chutney or any tangy curry of your choice.