Cabbage and Dal Parathas
A great combination of cereals, pulses and vegetables, this balanced dish can be made more nutritious by replacing half the wheat flour with soya flour or nachni flour.
Servings Prep Time
6 15minutes
Cook Time
25minutes
Servings Prep Time
6 15minutes
Cook Time
25minutes
Ingredients
For The Dough
For The Stuffing
Other Ingredients
Instructions
For the dough
  1. Combine the flour and salt together in a bowl and add enough water to make soft dough.
  2. Knead well for 3 to 4 minutes and keep aside.
For the stuffing
  1. Heat the oil in a non-stick pan and fry the fennel seeds in it for a few seconds.
  2. Add the onions and sauté till they turn golden brown in colour.
  3. Add the green chillies, turmeric powder, ginger, amchur cabbage and 1 tbsp of water and mix well and cook on a medium flame for 1 minute.
  4. Add the moong dal and cook for another 2 minutes.
  5. Add the salt and mint and mix very well.
  6. Remove from the flame divide into 6 equal portions and keep aside.
How to proceed
  1. Divide the dough into 6 equal portions.
  2. Roll out each portion of the dough into a circle of about 100 mm. (4″) diameter using a little flour for rolling.
  3. Place 1 portion of the stuffing in the centre of the circle.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll out again into a circle of 150 mm. (5″) diameter using a little wheat flour for rolling.
  6. Cook on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear.
  7. Repeat with the remaining dough and stuffing to make 5 more parathas.
  8. Serve hot.