Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

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Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Green chilli – 2-3 or to taste, finely chopped

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry


1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Double Layered Aloo Paneer Cheese Paratha

Double layered aloo, paneer cheese paratha. A delicious layered paratha with potato, cottage cheese and cheese stuffing. Enjoy the different taste in one paratha.

Paratha or this Indian flatbread can be served in breakfast, lunch or dinner. But usually we make it for breakfast. A delicious and filling dish to start the day. Also sharing the method of only aloo paratha with this double layered paratha. If you feel your potato mixture for stuffing little soggy and difficult to roll, add 1-2 tablespoon roasted chickpea flour or sattu in the potato mixture. Keep aside for 10 minutes and you will get perfectly dry potato mixture.

You need atta or whole wheat flour, boiled potatoes, paneer or cottage cheese, cilantro or coriander leaves, green chilli with cheese and spices to make this paratha

You may like some more paratha recipes on this blog.

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food.

Mixed veg stuffed paratha or pan fried flat bread with oats and whole wheat flour.

Peanut stuffed paratha. If you like the flavour of south Indian dishes then you will love South Indian flavour in this north Indian paratha. 

Usually we make aloo paratha, paneer paratha or cheese paratha separately. Or with aloo cheese mixture. But in this recipe you will get all the taste in one paratha. I made it with whole wheat flour or atta but you can use all purpose flour or maida for the dough. Or use half atta and half maida. Choice is your. Maida paratha is definitely more tasty but not healthy at all so better to use atta. To make the stuffing more spicy add more chopped green chilli and red chilli powder or if you are making for kids reduce or skip green chilli. Cheese is also optional. If you don’t like cheese, you can omit it. Always add little salt while boiling the potatoes. Similarly you can use green peas, cauliflower or any stuffings. If you don’t like paneer then you can use any stuffing of your choice instead of paneer.


For dough

Whole wheat flour or atta – 1 cup

Salt – 1/2 teaspoon

Oil – 1&1/2 teaspoon

Water – 1/2 cup

For potato stuffing

Potato – 3, boiled

Cilantro or coriander leaves – 3 tablespoon

Green chilli – 2-3, finely chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Cheese as require

For paneer stuffing

Paneer or cottage cheese – 1/2 cup tightly packed

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala – 1/2 teaspoon

Cilantro or coriander leaves – 1/2 teaspoon

Green chilli – 1-2, finely chopped

Oil or ghee for frying paratha


1. In a large bowl mix atta, salt and 1 teaspoon oil. Mix everything well. Now add water gradually and knead the dough. Don’t add entire water in one go. Knead the dough to make soft dough like roti or paratha. Dough shouldn’t be too soft, make a pliable dough. Smear the dough with 1/2 teaspoon oil. Cover and keep aside for 15-20 minutes.

2. Peel and grate the boiled potatoes. You can use potato masher to mash the potatoes. There shouldn’t be any lump. Add salt, chopped cilantro or coriander leaves, green chilli, cumin powder and chaat masala powder. Mix well. If you don’t have chaat masala use anardana powder or dry mango powder/amchur. You can also add little garam masala powder and red chilli powder if you like.

3. In another bowl grate or mash the paneer. I have used homemade paneer. To get the method of making paneer click here. Add salt, cumin powder, chaat masala powder, chopped green chilli and coriander leaves. Mix well.

4. Now knead the dough again. Make small puri like balls. We need three small balls for each paratha.

5. Take one ball and roll with rolling pin into a thin roti. Roll the ball evenly. Sides should be also thin. Roll thin roti as much as you can. Make two roti and place on a plate.

6. Take third ball and make a thin roti again. Spread a thick layer of patato mixture over it leaving the sides. Spread grated cheese over the potatoes. I have Amul diced cheese. A blend of mozzarella and cheddar cheese. So I used it with little cheese slice pieces. You can use any grated cheese.

7. Place a thin roti over it. Press gently with your fingers. Seal the edges by pressing with your finger tips. Spread paneer mixture over it leaving the sides. Cover it with another thin roti. Seal the edges again.

8. Press gently and sprinkle some flour on top and turn upside down. Sprinkle some flour again. Roll it very gently. Don’t press much.

9. Heat a tawa/skillet or pan. Place the paratha on it. Keep the flame low medium to cook the paratha evenly. Flip the paratha upside down and cook the other side till light brown. Press the paratha gently with a spatula.

10. Spread oil or ghee on both sides. And fry the paratha on low medium heat till golden brown. Flip the paratha carefully to avoid breaking like this.

11. You can cut the paratha in four pieces before serving with pizza cutter or knife. I have made three large size paratha with this stuffing. For remaining dough boiled two more potatoes and made simple aloo paratha.

12. For perfectly delicious aloo paratha always take the dough ball smaller than potato mixture. Dip the ball in flour and roll into 5 inch diameter. Make the potato stuffing as above. Place potato mixture in the middle. You can add some grated cheese with potato mixture. Kids will love the cheesy taste.

13. Gather the edges and pinch to seal it properly. After sealing well gently press with your palm. Dip the stuffed ball in flour and roll the paratha evenly. Roll into thin or thick paratha as you like. I like my aloo paratha thin. Don’t press much roll gently.

14. Now fry the paratha on medium high heat. Press the paratha with a spatula. Fry from both sides with oil or ghee.

15. Or you can roll two thin roti. Spread the stuffing on one roti and cover it with another roti. Seal the edges by pressing with your fingers tips. Sprinkle some dry flour and roll the paratha evenly. Fry the paratha as above method.

16. Serve hot paratha with curd or raita, pickle and butter.


1. You can add finely chopped onion in the stuffing.

2. You can make the paratha dough with maida or refined flour or use half refined flour/maida and half whole wheat flour/atta if you want.

3. You can use amchur, garam masala, anardana, red chilli powder or any spices of your choice.

4. Use green chilli according to your taste.

5. Green peas, cauliflower or any stuffing can be used instead of paneer.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

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