Cabbage and Dal Parathas by Tarla Dalal

Tarla.Dalal's picture

Dec. 19, 2013

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.

Ingredients

For dough
Whole wheat flour 1 Cup (16 tbs) (gehun ka atta)
Salt To Taste
Oil 1/2 Teaspoon
Water 1 Cup (16 tbs) (more or or less depending upon the consistency of the dough)
For stuffing
Cabbage 3/4 Cup (12 tbs) , finely chopped
Yellow moong dal 2 Tablespoon , soaked and par
Oil 2 Tablespoon
Fennel seeds 1 Teaspoon
Onion 1/4 Cup (4 tbs)
Green chilies 1 Teaspoon , finely chopped
Mint leaves 5 Tablespoon
Turmeric powder 1/4 Teaspoon (haldi)
Dried mango powder 1/2 Tablespoon (anchur)
Other ingredients
Whole wheat flour 5 Tablespoon (For dusting)
Oil 5 Teaspoon (for cooking the parathas)

Directions

GETTING READY

FOR THE DOUGH

1. In a bowl, combine together flour, oil, and salt, and knead using water to form soft dough. Cover and keep it aside for ten minutes.

FOR THE STUFFING

2. In a broad non-stick pan, add oil and when hot, add fennel seeds and onions, Saute for a few seconds, before adding green chilies and cabbage. Mix properly and sauté for a minute. Then add moong dal, mint leaves, turmeric powder, dried mango powder, and salt and mix properly. Cook for a couple of minutes, while stirring occasionally. Turn off the heat.

3. Divide the stuffing into five equal parts and keep it aside.

MAKING

4. Now take the prepared dough and divide it into five equal parts.

5. On your rolling board roll one portion of the dough using little wheat flour and place one portion of stuffing on half portion, and fold over it the other half portion of the dough to form a semi circle.

6. Take a non stick griddle and grease it with little oil and place the paratha over it. Cook till it turns golden brown in color from both sides.

7. Repeat the same procedure with the remaining stuffing and dough to prepare 4 more parathas.

SERVING

8. Serve the parathas hot with pickle and curd.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 237Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 91 mg3.79%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet