Aloo Cabbage Cheese Paratha.

Aloo Cabbage Cheese Paratha.

Preparation Time 30 Minutes

Cooking Time 30 Minutes

Total Time 1 Hour

Serve 4

Type of Recipe: Roti

Name of Author: Asmi Kadam.


For stuffing:

  • 1 bowl finely shredded Cabbage
  • 1Cup shredded cheese
  • 4 Boiled potatoes
  • 2 Chopped green chilies
  • 6 to 7 chopped garlic cloves
  • 1 teaspoon chopped ginger
  • 1 tablespoon ghee / oil
  • ½ teaspoon cumin
  • 1/3 teaspoon asafoetida
  • 1 Tablespoon ginger garlic & Chili paste
  • 1 Tablespoon Garam Masala Powder
  • 1 Teaspoon Aamchur powder
  • 1 Tablespoon Red Chili Powder
  • 1 Teaspoon Cumin Coriander Powder
  • Chopped coriander
  • Salt

For Dough:

  • 2 bowl wheat flour
  • 1/3 teaspoon carom seeds
  • Salt
  • 1 Teaspoon ghee
  • 1 glass water

½ Cup Ghee to applying on a parahta.


Firstly, we make stuffing for paratha.

Heat a pan on a medium flame, add ghee. Once ghee heated add cumin, asafoetida, chopped garlic, ginger and chilies. Also add ginger garlic and chili paste. Mix well. Now add chopped cabbage into the pan. Add salt and mix well. Allow to cook on a slow flame.

Add red chili powder, cumin coriander powder, garam masala powder, aamchur powder, salt and chopped coriander. Mix well. Switch off the gas.

Once this mixture cool it down add boiled potatoes and mix well. (The potatoes should be mashed very well. Otherwise it cause the stuffing come out of the dough when rolling). Mix well. The stuffing is ready for the paratha.

Now we knead the dough for parahta.

Take one large size mixing bowl, add wheat flour, salt, carom seeds and ghee. Mix well. Now add water in small portion and knead the dough. Don’t knead the soft dough. Keep it for resting at least for 15 minutes.

After 15 minutes will start making parathas.

Now check the dough. Again knead it and make balls for paratha. Now roll the two roties for this paratha. On one roti spread the stuffing, also spread some shredded cheese on it. Now place another roti on the top. Press the edges from all the sides. And roll it the paratha with help of rolling pin. It helps to spread filling evenly.

Avoid using excess flour while rolling the parathas.

Now heat a tava, keep the gas on a medium flame. Place the paratha on tava. Once base is partly cooked, flip the paratha. Cooked the paratha from both the sides apply ghee for making paratha more crisp.

Like this make all the parathas.

Serve this delicious “Aloo Cabbage Cheese Paratha” with curd and tomato ketchup.


Thank you.

Have a wonderful day.

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