Cabbage and Dal Parathas Videos by Tarla Dalal

Cabbage and Dal Parathas Videos by Tarla Dalal

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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.

  

Recipe Description for Cabbage and Dal Paratha

Preparation Time: 
Cooking Time: 
Makes 5 parathas
Show me for parathas


Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
1/2 tsp oil

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

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

For Serving
fresh curd
pickle

Method

For the dough

  1. Combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water.
  2. Cover with a lid and keep aside for 10 minutes.

For the stuffing

  1. Heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute.
  2. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute.
  3. 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.
  4. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

  1. Divide the dough into 5 equal portions.
  2. Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling.
  3. Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi-circle.
  4. Heat a non-stick tava (griddle) and grease it using a little oil.
  5. Cook the paratha, using a little oil till it turns golden brown in colour from both the sides.
  6. Repeat with the remaining dough and stuffing to make 4 more parathas.
  7. Serve immediately with curds and a pickle of your choice.

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