Cabbage and Dal Parathas
by Tarla Dalal
Added to 71 cookbooks
This recipe has been viewed 57370 times
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.
- Combine the flour and salt together in a bowl and add enough water to make soft dough.
- Knead well for 3 to 4 minutes and keep aside.
- Heat the oil in a non-stick pan and fry the fennel seeds in it for a few seconds.
- Add the onions and sauté till they turn golden brown in colour.
- 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.
- Add the moong dal and cook for another 2 minutes.
- Add the salt and mint and mix very well.
- Remove from the flame divide into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions.
- Roll out each portion of the dough into a circle of about 100 mm. (4") diameter using a little flour for rolling.
- Place 1 portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (5") diameter using a little wheat flour for rolling.
- Cook on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot.
Nutrient values per paratha
| 96 cal|| 3.6 gm|| 14.8 gm|| 2.5 gm|| 150.3 mg|| 31.3 mg|| 1.0 gm|
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