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cabbage jowar paratha recipe |?Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha |
Tarla Dalal
23 April, 2024
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Table of Content
cabbage jowar paratha is a nutritious and flavorful Indian gluten free paratha made with a combination of jowar (sorghum) flour, finely chopped cabbage, spices, and herbs. This dish is not only delicious but also packed with health benefits.
Jowar flour is a gluten-free grain that is rich in fiber, protein, and essential nutrients, making it a great alternative to wheat flour for those with gluten sensitivities or looking to add variety to their diet. Cabbage is a low-calorie vegetable that is high in vitamins, minerals, and antioxidants, adding a crunchy texture and subtle sweetness to the paratha.
To make cabbage jowar paratha, the jowar flour is mixed with the chopped cabbage, spices like cumin, turmeric, and coriander, and warm water to form a soft dough. The dough is then divided into balls, rolled out into circles, and cooked on a hot griddle until golden brown and cooked through. The parathas are typically served hot with a dollop of ghee or yogurt, and a side of pickle or chutney.
cabbage jowar paratha is a wholesome and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. It is not only easy to make but also a great way to incorporate more vegetables and whole grains into your diet. Whether you are looking for a healthy and delicious meal option or simply want to try something new, cabbage jowar paratha is definitely worth a try!
Prop tips for cabbage jowar paratha.1. In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha. 2. Add 1 cup jowar (white millet) flour. Jowar flour, also known as sorghum flour, is naturally gluten-free. In a gluten-free recipe like this paratha, it acts as a substitute for wheat flour, which provides structure and binding in traditional parathas.
Enjoy cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha | with step by step photos.
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Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 parathas
Ingredients
For Cabbage Jowar Paratha
1/2 cup finely chopped cabbage
1 cup jowar (white millet) flour
2 tsp oil
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
2 tbsp finely chopped coriander (dhania)
oil for greasing and cooking
jowar (white millet) flour for rolling
For Serving
fresh curd (dahi)
Method
- To make cabbage jowar paratha, combine all the ingredients in a deep bowl and knead into semi-soft dough using enough warm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little jowar flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till it turns golden brown in colour from both sides.
- Serve the cabbage jowar paratha immediately with fresh curds.
Cabbage Jowar Paratha ( Gluten Free Recipe) recipe with step by step photos
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like cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free
jowar roti | healthy jowar cabbage paratha | then see our collection of paratha recipes , gluten free parathas our collection of diabetic rotis and parathas and some recipes we love.- paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha |
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like cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free
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what is cabbage jowar paratha made of? Indian patta gobi jowar paratha is made from 1/2 cup finely chopped cabbage, 1 cup jowar (white millet) flour, 2 tsp oil, 1 tsp green chilli paste, 1 tsp garlic (lehsun) paste, 2 tbsp finely chopped coriander (dhania), oil for greasing and cooking and jowar (white millet) flour for rolling. See below image of list of ingredients for cabbage jowar paratha.
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what is cabbage jowar paratha made of? Indian patta gobi jowar paratha is made from 1/2 cup finely chopped cabbage, 1 cup jowar (white millet) flour, 2 tsp oil, 1 tsp green chilli paste, 1 tsp garlic (lehsun) paste, 2 tbsp finely chopped coriander (dhania), oil for greasing and cooking and jowar (white millet) flour for rolling. See below image of list of ingredients for cabbage jowar paratha.
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Jowar is an ancient grain and one of the five top cereal crops in the world. It is extremely drought tolerant, making it an excellent choice for arid and dry areas. You can simply dry roast jowar grains and blend them into a smooth powder to make Jowar flour. Jowar is a little denser than whole wheat, so the taste may take some time to get accustomed to.
1. Rich in Fiber : Jowar Flour is naturally high in Fibre. 100 grams of Jowar give 9.7 grams of Fibre. Try Methi Jowar Muthia. One serving of this muthia makes up for 12% of fiber intake of the day. See: 17 Amazing Health Benefits of Jowar Flour.
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Jowar is an ancient grain and one of the five top cereal crops in the world. It is extremely drought tolerant, making it an excellent choice for arid and dry areas. You can simply dry roast jowar grains and blend them into a smooth powder to make Jowar flour. Jowar is a little denser than whole wheat, so the taste may take some time to get accustomed to.
1. Rich in Fiber : Jowar Flour is naturally high in Fibre. 100 grams of Jowar give 9.7 grams of Fibre. Try Methi Jowar Muthia. One serving of this muthia makes up for 12% of fiber intake of the day. See: 17 Amazing Health Benefits of Jowar Flour.
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In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha.
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Add 1 cup jowar (white millet) flour. Jowar flour, also known as sorghum flour, is naturally gluten-free. In a gluten-free recipe like this paratha, it acts as a substitute for wheat flour, which provides structure and binding in traditional parathas.
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Add 2 tsp oil. Gluten-free flours like jowar flour tend to absorb more moisture than wheat flour. Oil helps to add moisture and create a slightly more pliable dough. This makes it easier to roll out and shape the parathas without them becoming crumbly or tearing.
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Add 1 tsp green chilli paste. Gluten-free flours, like jowar flour used in this recipe, can sometimes be perceived as bland compared to wheat flour. A touch of green chilli paste adds a subtle heat and complexity to the flavor profile, making the paratha more interesting.
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Add 1 tsp garlic (lehsun) paste. Garlic is a well-known flavor enhancer. Adding garlic paste to the dough infuses it with a distinctive savory and slightly pungent taste. This complements the other flavors in the paratha, such as the cabbage, spices, and potentially yogurt or lemon juice (depending on the recipe variation).
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Add 2 tbsp finely chopped coriander (dhania). Coriander leaves add a fresh, citrusy, and slightly earthy aroma to the paratha. This complements the savory flavors of the jowar flour (sorghum flour) and the cabbage filling.
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Add salt to taste. We added 1/2 tsp salt.
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Add enough warm water to make a semi-soft dough. We added 1/4 cup water plus 2 tbsp water. Jowar flour, also known as sorghum flour, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in jowar flour. This allows it to absorb moisture and form a workable dough. Without warm water, the dough might be crumbly and difficult to roll out.
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Knead into a semi-soft dough.
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In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha.
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Divide the dough into 6 equal portions.
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Roll out each portion into a circle of 125 mm (5”) diameter, using a little jowar flour for rolling.
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Heat a non-stick tava (griddle) and cook each paratha.
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Using a little oil.
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Till it turns golden brown in colour from both sides.
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Serve immediately with fresh curds.
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Divide the dough into 6 equal portions.
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In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha.
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Add 1 cup jowar (white millet) flour. Jowar flour, also known as sorghum flour, is naturally gluten-free. In a gluten-free recipe like this paratha, it acts as a substitute for wheat flour, which provides structure and binding in traditional parathas.
-flour--2-203216.webp)
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Add 2 tsp coconut oil or oil. Gluten-free flours like jowar flour tend to absorb more moisture than wheat flour. Oil helps to add moisture and create a slightly more pliable dough. This makes it easier to roll out and shape the parathas without them becoming crumbly or tearing.
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In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha.
Nutrient values (Abbrv)per plate
| Energy | 98 cal |
| Protein | 2 g |
| Carbohydrates | 12.5 g |
| Fiber | 2 g |
| Fat | 4.5 g |
| Cholesterol | 0 mg |
| Sodium | 3.2 mg |
Click here to view Calories for Cabbage Jowar Paratha ( Gluten Free Recipe)
The Nutrient info is complete
Stay healthy
Sept. 13, 2016, 8:38 a.m.
Not good receipe, very dry to taste and rolling was difficult. Not worth a try.
pinki
April 29, 2016, 3:03 p.m.
good. thanks for this wonderful recipe of jowar. tried it. tastes decent.
Sulekha
March 5, 2016, 9:59 a.m.
I tried this receipe it was not bad. My suggestion is to mix the jowar flour in hot water and then, mix the ingredients into it.In this way rolling is easier.
Dr Aparna phadke : just wonderful in all ways
June 5, 2015, 9:14 a.m.
shweta raikar
Sept. 24, 2012, 11:44 a.m.
this is a very tasty recipe. i added little red chilli pd and hing to it. must try. Thank u
Tarla Dalal
Sept. 24, 2012, 11:44 a.m.
Hi Shweta, We are very happy to know you loved the recipe. Do try more and more recipes and let u know how you enjoyed them. Happy Cooking !!
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