Cabbage and Dal Parathas

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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.

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Preparation Time:    Cooking Time:     Makes 6 parathas
Show me for parathas


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

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. Serve hot.

Assorted Pickle 
Fresh Curds ( Low Calorie Healthy Cooking ) 
Instant Chilli Pickle 
Low Fat Curds ( How To Make Low Fat Curds) 
Soya Curds 

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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 on 22 Mar 14 12:40 PM

Cabbage and Dal Paratha an easy making paratha. A different paratha but very tasty paratha recipe. I enjoyed it with curd.
 on 22 Oct 10 02:26 PM

my father in law has high bp and i tak e real pains to make something apt for his health. paraths are best options as is healthy and filing. What i like most about teh recipe is that even the amount of salt is measured and is accurate. I dont have to worry about his sodium intake now because i just follow these recipes.