Minty Green Peas and Cabbage Paratha

by Tarla Dalal

Minty Stuffed Parathas, mint is known to relive acidity. Have fresh mint juice early in the morning or try these Parathas to keep stomach acids at bay.

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Staying fit is mainly about understanding your body and eating foods that suit it. Consuming the right ingredients can be quite exciting if you add them to tasty foods.

Mint, for example, is a great acidity reliever. Fresh mint juice had early in the morning can do wonders, but you can also consume it at other times in other forms, such as these tasty Minty Green Peas and Cabbage Parathas that keep stomach acids at bay.

We have reduced the spice level of this preparation to suit those suffering from acidity.

Also do try other stomach-friendly recipes like Pumpkin Paratha and Suva Buckwheat Roti .

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Minty Green Peas and Cabbage Paratha recipe - How to make Minty Green Peas and Cabbage Paratha

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins Makes 5 parathas
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Ingredients

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

For The Roti
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

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

Other Ingredients
1 1/4 tsp oil for cooking

For Serving
fresh curd

Method
For the roti

Combine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 10 minutes.
Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 5 equal portions and keep aside.

How to proceed

Roll out a portion of the dough into a 150 mm. (6?) diameter circle, using a little whole wheat flour for rolling.
Place a portion of the stuffing on one halve of the rolled roti and fold it to make a semi-circle.
Seal the edges by pressing lightly using your fingertips.
Repeat steps 1 to 3 to make 4 more parathas.
Cook each paratha on a hot non-stick tava (griddle), using ¼ tsp of oil, till golden brown spots appear on both the sides.
Serve hot with fresh curds.