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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 Cabbage and Dal Paratha Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
1/2 tsp oil

For The Cabbage and Dal Paratha 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 With Cabbage and Dal Paratha
 fresh curd (dahi)
pickle

Method

For the cabbage and dal paratha 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 cabbage and dal paratha 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 to make cabbage and dal paratha
  1. To make the {span class="bold1"}cabbage and dal paratha{/span}, knead the dough and divide it into 5 equal portions.
  2. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling.
  3. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear.
  4. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
  5. Heat a non-stick tava (griddle) and grease it with little oil.
  6. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides.
  7. Repeat with the remaining dough and stuffing to make 4 more parathas.
  8. Serve the {span class="bold1"}cabbage and dal paratha{/span} immediately.
See step by step images of Cabbage and Dal Paratha recipe

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