Cabbage And Dal Paratha Recipe (Indian Dal Stuffed Paratha)

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• salt (namak) to taste
• 1/2 tsp oil
• 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 onion
• 1 tsp finely chopped green chillies
• 5 tbsp finely chopped mint leaves (phudina)
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tbsp dried mango powder (amchur)
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for greasing and cooking
• fresh dahi (curd)
• pickled jalapeno

Steps

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.
3. Heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute.
4. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute.
5. 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.
6. Divide the stuffing into 5 equal portions and keep aside.
7. To make the cabbage and dal paratha, knead the dough and divide it into 5 equal portions.
8. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling.
9. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear.
10. 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.
11. Heat a non-stick tava (griddle) and grease it with little oil.
12. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides.
13. Repeat with the remaining dough and stuffing to make 4 more parathas.
14. Serve the cabbage and dal paratha immediately.