Purple cabbage Chapathi


  • Finely grated cabbage – 1 cup
  • Whole wheat flour – 1 cup (heaped) + 1 tblsp (for rolling chapathi)
  • Salt – to taste
  • Water – as req
  • Cold pressed Olive oil – 1 tblsp
  • Roasted cumin powder – 1 tsp
  • Crushed black pepper – ½ tsp


  • In a wide mixing bowl, add the mentioned ingredients except water and oil.
  • Mix well the ingredients, since we are adding raw cabbage it release more water on its own, so adjust the water level accordingly.
  • Knead the dough well at least for about 6-7 mins.
  • Add about 2 tsp of olive oil and knead well.
  • Cover it with a plastic wrap and keep aside.
  • Heat a flat pan for making chapathi
  • Take a lemon size dough and sprinkle some dry wheat flour over the dough and the rolling board as well
  • Start rolling the dough evenly about 5-6 inch diameter
  • Put the rolled out chapathi on a super hot pan and allow it to cook less than a min on each side
  • once you able to see some brown spots and the chapathi puff up, its time to take out the chapathi from the pan
  • if desired, add olive oil/ ghee over the chapathi and enjoy with some spicy subzi
  • The soft, healthy and tasty “PURPLE CABBAGE CHAPATHI” is ready to serve.


  • Since we are adding raw cabbage, keep the dough for next day is not advisable.
  • Always rest the dough minimum of 30 mins before making chapathi.
  • While making chapathi, the pan should be super hot, else the chapathi will become hard and soggy

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