Cabbage and Dal Parathas

Cabbage and Dal Parathas: A great combination of cereals, pulses and vegetables, this balanced dish can be made more nutritious by replacing half the wheat flour with soya flour or nachni flour.

Preparation Time: 15 mins   
Cooking Time: 25 mins   
Total Time: 40 mins    
Makes 6 parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 tsp salt

For The Stuffing
3/4 cup finely chopped cabbage
1/4 cup yellow moong dal (split yellow gram) , soaked and parboiled
1 tsp fennel seeds (saunf)
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
of turmeric powder (haldi)
1 tsp grated ginger (adrak)
2 tsp dried mango powder (amchur)
1/4 cup finely chopped mint leaves (phudina)
1 tsp oil
1/8 tsp salt

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

Method To Make Cabbage and Dal Parathas

For the dough

1. Combine the flour and salt together in a bowl and add enough water to make soft dough.
2. Knead well for 3 to 4 minutes and keep aside.

For the stuffing

1. Heat the oil in a non-stick pan and fry the fennel seeds in it for a few seconds.
2. Add the onions and sauté till they turn golden brown in colour.
3. Add the green chillies, turmeric powder, ginger, amchur cabbage and 1 tbsp of water and mix well and cook on a medium flame for 1 minute.
4. Add the moong dal and cook for another 2 minutes.
5. Add the salt and mint and mix very well.
6. Remove from the flame divide into 6 equal portions and keep aside.

How to proceed

1. Divide the dough into 6 equal portions.
2. Roll out each portion of the dough into a circle of about 100 mm. (4″) diameter using a little flour for rolling.
3. Place 1 portion of the stuffing in the centre of the circle.
4. Bring together all the sides in the centre and seal tightly.
5. Roll out again into a circle of 150 mm. (5″) diameter using a little wheat flour for rolling.
6. Cook on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear.
7. Repeat with the remaining dough and stuffing to make 5 more parathas.
8. Cabbage and Dal Parathas are ready. Serve hot.

Nutrition Value