Connect with us

Food Blogs

Cabbage and Dal Parathas Recipe

2 years ago

on

Print Recipe
 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.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
For The Dough
For The Stuffing
Other Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
For The Dough
For The Stuffing
Other Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

Related Topics: