Cabbage & Dal Stuffed Paratha Recipe
A diabetic friendly Indian recipe with whole wheat flour, sunflower oil, water. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
28 steps- 1
To begin with Cabbage & Dal Stuffed Paratha firstly boil the dal by adding 3 cups of water
water(1/2 cup)cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 2
Once it is boiled, drain the water and keep the dal aside
water(1/2 cup) - 3
The dal water can be used to make the dough
water(1/2 cup) - 4
Heat 1 tablespoon oil in a kadhai
- 5
After the oil gets heated, add cumin seeds
cumin seeds (jeera)(1 teaspoon) - 6
When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5)cumin seeds (jeera)(1 teaspoon) - 7
Once it is done, add the chopped garlic and green chilies and stir
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5) - 8
Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5) - 9
Let the cabbage get cooked for about 10-15 minutes
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 10
After the cabbage softens, add the dal and mix well
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 11
Take care not to add any water as the stuffing should be dry
water(1/2 cup) - 12
Add turmeric and red chili powder and stir
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon) - 13
Add salt according to your taste and mix well
salt(1/4 teaspoon)salt - to taste - 14
Switch off the gas and let the mixture get cooled down
- 15
Mould wheat flour to make a firm dough
whole wheat flour(1 cup) - 16
Add salt and oil to wheat flour and mix
whole wheat flour(1 cup)salt(1/4 teaspoon)salt - to taste - 17
Mould it into a soft yet firm dough by adding water little at a time
water(1/2 cup) - 18
Cover the dough with muslin cloth for 30 minutes
- 19
Make small balls from the dough of equal size
- 20
The size should be a little bigger than the table tennis ball
- 21
Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape
whole wheat flour(1 cup) - 22
Place 2 tablespoon of the stuffing on it and close from all sides
- 23
Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati
whole wheat flour(1 cup) - 24
If you see any air bubbles while rolling, simply pat it gently with your fingertips
- 25
Then apply 1 teaspoon ghee on the pan and place the paratha on it
ghee - or oil for smearing - 26
After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn
ghee - or oil for smearing - 27
Fry for another 2-3 minutes and your paratha is ready
- 28
Serve Cabbage & Dal Stuffed Paratha hot with Lauki Raita and Dhaniya Pudina Chutney
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)
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Cabbage & Dal Stuffed Paratha Recipe
A diabetic friendly Indian recipe with whole wheat flour, sunflower oil, water. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin with Cabbage & Dal Stuffed Paratha firstly boil the dal by adding 3 cups of water
water(1/2 cup)cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 2
Once it is boiled, drain the water and keep the dal aside
water(1/2 cup) - 3
The dal water can be used to make the dough
water(1/2 cup) - 4
Heat 1 tablespoon oil in a kadhai
- 5
After the oil gets heated, add cumin seeds
cumin seeds (jeera)(1 teaspoon) - 6
When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5)cumin seeds (jeera)(1 teaspoon) - 7
Once it is done, add the chopped garlic and green chilies and stir
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5) - 8
Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)green chillies - finely chopped(2)onion - finely chopped(1/2)garlic - finely chopped(5) - 9
Let the cabbage get cooked for about 10-15 minutes
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 10
After the cabbage softens, add the dal and mix well
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups) - 11
Take care not to add any water as the stuffing should be dry
water(1/2 cup) - 12
Add turmeric and red chili powder and stir
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon) - 13
Add salt according to your taste and mix well
salt(1/4 teaspoon)salt - to taste - 14
Switch off the gas and let the mixture get cooled down
- 15
Mould wheat flour to make a firm dough
whole wheat flour(1 cup) - 16
Add salt and oil to wheat flour and mix
whole wheat flour(1 cup)salt(1/4 teaspoon)salt - to taste - 17
Mould it into a soft yet firm dough by adding water little at a time
water(1/2 cup) - 18
Cover the dough with muslin cloth for 30 minutes
- 19
Make small balls from the dough of equal size
- 20
The size should be a little bigger than the table tennis ball
- 21
Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape
whole wheat flour(1 cup) - 22
Place 2 tablespoon of the stuffing on it and close from all sides
- 23
Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati
whole wheat flour(1 cup) - 24
If you see any air bubbles while rolling, simply pat it gently with your fingertips
- 25
Then apply 1 teaspoon ghee on the pan and place the paratha on it
ghee - or oil for smearing - 26
After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn
ghee - or oil for smearing - 27
Fry for another 2-3 minutes and your paratha is ready
- 28
Serve Cabbage & Dal Stuffed Paratha hot with Lauki Raita and Dhaniya Pudina Chutney
cabbage (patta gobi/ muttaikose) - finely chopped(2 cups)
Rate this recipe
