Roasted Masala Cabbage & Aloo Roti
This roasted masala cabbage with soft aloo roti is an easy, healthy vegan recipe made with cabbage, warming spices, and homemade flatbread. A simple, budget-friendly Indian-inspired meal that’s perfect for quick weeknight dinners.
Servings 3
Ingredients
Roasted Masala Cabbage
- 3 cups green cabbage sliced
- 1 small onion sliced
- ½ cup shredded carrot
- 2 cloves garlic minced
- 2 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- ⅓ tsp turmeric powder
- 1 tsp paprika or chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- Fresh cilantro optional
Aloo Roti
- 1 medium potato boiled & mashed (about 1 cup)
- 1 cup all-purpose or whole wheat flour
- ¼ tsp salt
- ½ tsp cumin powder or seeds optional
- 1 tbsp vegan butter or oil
- Water as needed
- Dry flour for rolling
Instructions
Roasted Masala Cabbage
- Preheat oven to 400°F (200°C)
- In a large bowl, toss cabbage, onion, carrot, and garlic with oil and all spices.
- Spread on a baking tray (don’t overcrowd).
- Roast for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crispy.
- Remove from the oven and garnish with cilantro.
Aloo Roti
- In a bowl, mix mashed potatoes, flour, salt, butter or oil, and cumin.
- Add a little water if needed and knead into a soft dough.
- Rest for 10 minutes.
- Divide into 4 -6 balls
- Roll gently into small circles (use extra flour to prevent sticking).
- Heat a pan over medium-high heat.
- Cook each side for approximately 1 to 2 minutes.
- Press lightly until puffed and golden spots appear
Optional: Brush with a little oil or vegan butter for softness