Minty Stuffed Parathas ( Low Calorie Healthy Cooking )

by Tarla Dalal

Accompaniments

Coconut Chutney (Desi Khana)
Green Chutney (Desi Khana)

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Minty stuffed parathas is amazing what a little innovation can result in! check out this unique variation of the common phudina paratha. I’ve stuffed it with loads of veggies to create a truly gourmet indian dish. I’ve not added any fat or oil while cooking it on the tava, to cut down on the unnecessary calories. It goes well with low-fat curds or green chutney.

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Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 8 parathas
Show me for parathas

Ingredients

To Blended Into A Mint Sauce (for The Chapati)
1/2 cup mint leaves (phudina)
1 tsp lemon juice
1/2 tsp cumin seeds (jeera)
3 green chillies
salt to taste
1/4 cup water

For The Chapati
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1/2 cup chopped cabbage
salt to taste
2 tsp oil
1/4 cup boiled and chopped potatoes
1/2 cup boiled green peas , lightly crushed
1/4 cup chopped onions
1 tbsp lemon juice
2 pinches garam masala
1 tbsp chopped coriander (dhania)
1 tsp green chilli paste
1/2 tsp sugar

Other Ingredients
2 tsp oil for cooking

Method
For the chapati

Combine the wheat flour, salt and prepared mint sauce together in a bowl and knead into a soft dough adding water if required. Keep aside for 10 minutes.
Knead well using oil till smooth and divide it into 8 equal portions. Keep aside.
Roll out each portion into a circle of 150 mm. (6”) in diameter, using a little flour for rolling.
Cook lightly on a hot tava (griddle) on both sides. Keep aside.

For the stuffing

Sprinkle salt over the cabbage and keep aside for 10 minutes.
Squeeze out the water from the cabbage using your hands. Keep aside.
Heat the oil in a deep non-stick pan, add the potatoes and green peas, mix well and cook on a medium flame for 2 minutes.
Add the onions and cabbage, mix well and cook on a medium flame for 2 minutes.
Add the lemon juice, garam masala, coriander, green chilli paste, sugar and salt, mix well and cook for another minute.
Divide the stuffing into 8 equal portions and keep aside.

How to proceed

Place a chapati on a clean, dry surface, place a portion of the stuffing on one side and fold to make a semi-circle.
Repeat with the remaining chapatis and stuffing to make 7 more stuffed parathas.
Cook each paratha on a non-stick tava (griddle) using ¼ tsp of oil till brown spots appear on both the sides. Serve hot.

Nutrient values Per Paratha :