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Cabbage paratha with jowar and besan.

Cabbage parathas made with mixed flour is a delicious morning breakfast or easy dinner option. these jowar besan parathas are an easy gluten-free way to use the sorghum flour too.
Prep Time 15 minutes
Cook Time 20 minutes
rest time for the cabbage mix 10 minutes
Course Breakfast, Main Course
Cuisine Autumn, diabetic friendly, gluten free, Summer
Servings 6 parathas


  • 1 measuring cups and spoons
  • 1 mixing bowls and spoons.
  • 1 grater


For the flour mix

  • 3/4 cup sorghum flour jowar atta
  • 1/4 cup chickpea flour besan

The cabbage mix

  • 1 cup Cabbage shredded
  • salt to taste
  • 1/4 tsp red chilli powder
  • 1/4 tsp roasted cumin powder

Flour for rolling

  • 1/2 cup sorghum flour

for cooking the paratha

  • 2-3 tbsp oil or ghee.


  • Add the flours to the mixing bowl and mix them well. Set it aside till needed.
  • Add the grated cabbage, salt, turmeric, red chilli powder and roasted cumin powder to another mixing bowl.
    cabbage mix
  • Mix well and set this aside for 10 minutes, so the cabbage leavesa a bit of water.
  • After 20 minutes add the flour and mix it with the cabbage mix.
  • If the water from the cabbage is enough to combine them into a dough, knead well.
  • If the mix is feeling dry, sprinkle a bit of water at a time and knead into a smooth dough.
  • Make lemon sized balls of this dough
    cabage paratha dough
  • Roll out this dough as thin as you can using more flour to dust.
    cabbage paratha
  • Cook this on a flat pan one side on medium heat.
    cooking the cabbage paratha.
  • Flip over and brush oil on the side and cook the other side till a small brown blister appear.
  • Remove the cooked paratha and stack to serve.
  • The parathas served with chutney, yogurt and achar taste amazing.
    cabbage paratha / banthgobi paratha/ jowar besan paratha
Keyword Indian breads, Indian vegetarian dinner, Lunch recipes
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