Cabbage and Dal Parathas | Low Cholesterol Parathas

Cabbage and Dal Parathas is an extraordinary synthesis of grains, beats and vegetables, this adjusted dish might be made more nutritious by trading a large portion of the wheat flour with soya flour or nachni flour.

Cabbage and Dal Parathas

Elements

For The Dough 

• 3/4 container entire wheat flour (gehun ka atta) 
• 1/4 tsp salt 

For The Stuffing

• 3/4 mug finely cleaved cabbage 
• 1/4 mug yellow moong dal (part yellow gram) , drenched and parboiled 
• 1 tsp fennel seeds (saunf) 
• 1/4 mug finely cleaved onions 
• 2 tsp finely slashed green chillies 
• of turmeric powder (haldi) 
• 1 tsp ground ginger (adrak) 
• 2 tsp dried mango powder (amchur) 
• 1/4 glass finely hacked mint leaves (phudina) 
• 1 tsp oil
• 1/8 tsp salt 

Different Ingredients

• entire wheat flour (gehun ka atta) for rolling 
• 1 1/2 tsp oil for cooking 

Technique

For the mixture 

• Join the flour and salt together in a dish and add enough water to make delicate batter. 
• Manipulate well for 3 to 4 minutes and keep aside. 

For the stuffing 

• Heat the oil in a non-stay skillet and broil the fennel seeds in it for a couple of seconds. 
• Include the onions and sauté till they turn brilliant tan in color. 
• Include the green chillies, turmeric powder, ginger, amchur cabbage and 1 tbsp of water and blend well and cook on a medium fire for 1 moment. 
• Include the moong dal and cook for an additional 2 minutes. 
• Include the salt and mint and blend exceptionally well. 
• Uproot from the fire partition into 6 equivalent divides and keep aside. 

To move ahead

• Separate the batter into 6 equivalent bits. 
• Take off each one allotment of the mixture into a loop of about 100 mm. (4") breadth utilizing a little flour for rolling. 
• Place 1 part of the stuffing in the focal point of the ring. 
• Unite all the sides in the focal point and seal firmly. 
• Take off again into a round of 150 mm. (5") distance across utilizing a little wheat flour for rolling. 
• Cook on a non-stay container on both sides utilizing ¼ teaspoon oil until tan spots show up. 
• Rehash with the remaining batter and stuffing to make 5 more parathas. 
• And your Cabbage and Dal Parathas are ready to serve hot.