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Cabbage and Dal Parathas



Cabbage and Dal Parathas
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
 
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.
Ingredients
  • 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
  • pickle
Instructions
  1. For the dough
  2. Combine the flour, oil and salt in a bowl and knead into a soft dough using enough water.
  3. Cover and keep aside for 10 minutes.
  4. For the stuffing
  5. 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.
  6. Add the green chillies and cabbage, mix well and sauté on a medium flame for 1 minute.
  7. 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.
  8. Divide the stuffing into 5 equal portions and keep aside.
  9. How to proceed
  10. Divide the dough into 5 equal portions.
  11. Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour.
  12. Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi- circle.
  13. 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.
  14. Repeat with the remaining dough and stuffing to make 4 more parathas.
  15. Serve immediately with curds and pickle of your choice.



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