Cabbage and Dal Parathas
Recipe type: Breakfast
A great combination of cereals, pulses and vegetables, this balanced meal can be made more nutritious by replacing half the wheat flour with soya flour or nachni flour.
- For The Dough
- 1 cup whole wheat flour (gehun ka atta)
- salt to taste
- ½ tsp oil
- For The Stuffing
- ¾ cup finely chopped cabbage
- 2 tbsp yellow moong dal (split yellow gram) , soaked and par-boiled
- 2 tbsp oil
- 1 tsp fennel seeds (saunf)
- ¼ cup finely chopped onions
- 1 tsp finely chopped green chillies
- 5 tbsp finely chopped mint leaves (phudina) leaves
- ¼ tsp turmeric powder (haldi)
- ½ tbsp dried mango powder (amchur)
- salt to taste
- Other Ingredients
- whole wheat flour (gehun ka atta) for rolling
- oil for cooking
- For Serving
- fresh curd
- For the dough
- Combine the flour, oil and salt in a bowl and knead into a soft dough using enough water.
- Cover and keep aside for 10 minutes.
- For the stuffing
- Heat the oil in a broad non-stick pan , add the fennel seeds and onions and sauté on a medium flame for a few seconds.
- Add the green chillies and cabbage, mix well and sauté on a medium flame for 1 minute.
- Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 5 equal portions and keep aside.
- How to proceed
- Divide the dough into 5 equal portions.
- Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour.
- Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi- circle.
- Grease a non-stick tava (griddle) using a little oil and cook the paratha till it turns golden brown in colour from both the sides.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve immediately with curds and pickle of your choice.