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cabbage and dal stuffed paratha
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Cabbage and Dal Stuffed Paratha

Looking for a scrumptious and nutritious meal option? Look no further than our delectable Cabbage and Dal Stuffed Paratha! These delightful parathas are not only bursting with flavor but are also packed with essential nutrients. Made with a combination of finely shredded cabbage and a flavorful dal filling, all enveloped in a perfectly cooked and crispy whole wheat dough, these parathas are a delight for your taste buds and a wholesome choice for any time of the day.
Course Breakfast, Snack
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 Parathas
Author Raksha Kamat

Ingredients

For the dough:

  • 1 cup whole wheat atta
  • 2 teaspoon Oil
  • ½ cup water
  • ¼ teaspoon salt

For the filling:

  • 2 cups cabbage finely chopped
  • ½ cup yellow split moong dal
  • 2 green chilies finely chopped
  • ½ medium sized onion finely chopped
  • 5 garlic finely chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Oil or ghee for frying
  • To taste salt

Instructions

Prepare the paratha stuffing:

  • Boil moong dal by adding 3 cups water. After cooling, drain and retain water. It may be used to mold the dough. Dal should not be mushy
    ½ cup yellow split moong dal
  • Heat oil in a pan and add cumin seeds. Allow them to crackle.
    1 teaspoon cumin seeds
  • Add chopped onion and sauté until it turns pinkish.
    ½ medium sized onion
  • Stir in the garlic and green chilies.
    5 garlic, 2 green chilies
  • Add the finely chopped cabbage and cook with the pan covered until it softens, stirring occasionally.
    2 cups cabbage
  • Once the cabbage is cooked, add the boiled moong dal and mix well. Ensure that the stuffing is dry.
  • Sprinkle turmeric powder, red chili powder, and salt. Stir thoroughly and turn off the heat. Allow the mixture to cool down.
    ½ teaspoon turmeric powder, To taste salt, 1 teaspoon red chili powder

Make the paratha dough:

  • In a mixing bowl, combine whole wheat flour, salt, and oil.
    1 cup whole wheat atta, ¼ teaspoon salt, 2 teaspoon Oil
  • Gradually add water while kneading to form a soft yet firm dough. Cover it with a muslin cloth and let it rest for 30 minutes.

Assemble and cook the parathas:

  • Divide the dough into small balls slightly larger than a table tennis ball.
  • Take one dough ball and roll it into a small thick flat round shape using a rolling pin. Dust it with dry whole wheat flour.
  • Place 2 tablespoons of the prepared stuffing in the center of the rolled dough. Bring the edges together and seal them properly.
  • Dust the stuffed ball with flour and gently flatten it into a larger round shape, similar to a chapati.
  • Heat a frying pan or tava and apply a teaspoon of ghee or vegetable oil. Place the stuffed paratha on it and cook for about 5 minutes on medium heat.
  • Flip the paratha, apply another teaspoon of ghee or oil on the other side, and cook for an additional 5 minutes or until both sides turn golden brown and crispy.
    Oil or ghee for frying
  • Repeat the process with the remaining dough balls and stuffing.

Notes

  • You can use leftover dal, replace moong dal with chana dal or toor dal, or try purple cabbage for a twist. This recipe can also be made without onion and garlic.
  • Serve the hot and flavorful Cabbage and Dal Stuffed Parathas with curd, yogurt, pickle, or a side of mint chutney. These parathas also pair well with North Indian curry.