Looking for a delicious and wholesome meal? Try our Cabbage and Dal Stuffed Paratha recipe! These parathas are not only incredibly tasty but also packed with nutrition. Made with finely shredded cabbage and a flavorful dal filling, wrapped in a crispy whole wheat dough, this Cabbage and Dal Stuffed Paratha is perfect for breakfast, lunch, or dinner.
This cabbage and dal stuffed paratha can also be packed in the snack box. Children love this stuffed paratha. If your child does not eat the regular cabbage curry with roti, you can make this type of paratha and serve.
Cabbage, known for its numerous health benefits, adds a delightful crunch and a subtle sweetness to the paratha. The dal filling, made with a blend of lentils, spices, and herbs, provides a rich and protein-packed center that will keep you satisfied and energized throughout the day.
Let us see the ingredients for making cabbage paratha with dal:
- Flour: Use whole wheat flour in this stuffed paratha recipe. I have used Vivatta whole wheat chakki atta, but you can use whole wheat flour from any brand.
For the paratha filling:
- Vegetables: Vegetables like cabbage and onion are used in making this healthy paratha recipe. Use fresh cabbage and red onion in this recipe. If red onion is not available you can use any type of onion. I have used green cabbage in this recipe. You can replace green cabbage with purple cabbage to make this recipe interesting.
- Dal: I have used moong dal or green gram dal in making the stuffing. You may replace moong dal with chana dal ( split chickpeas).
- Spices: Various spices like cumin seeds, turmeric powder, red chili powder, green chilies and garlic are used in adding taste and flavor to this Indian paratha recipe.
For frying the stuffed paratha:
- Any type of vegetable oil or ghee (clarified butter) can be used for frying the paratha on tava.
Here’s how to make this tantalizing Cabbage and Dal Stuffed Paratha:
- Boil moong dal, then sauté cumin seeds, onion, garlic, and green chilies in oil. Add finely chopped cabbage and cook until soft. Mix in the dal and spices. Let it cool.
- Make the dough by mixing whole wheat flour, salt, and oil. Rest the dough for 30 minutes.
- Roll the dough into small balls, flatten them, and place the stuffing inside. Seal the edges and roll it into a round shape.
- Cook the paratha on a hot griddle with ghee or vegetable oil until golden brown on both sides.
- The stuffed paratha with cabbage and moong dal is ready. Serve it with curd or yogurt or pickle.
Variations:
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.
Make this Cabbage and Dal Stuffed Paratha today and savor the goodness of nutritious cabbage, protein-rich dal, and aromatic spices. It’s a delightful combination that will leave you craving for more. Don’t miss out on this mouthwatering and healthy dish!
Here are some paratha recipes to try for breakfast:
- Stuffed radish paratha / mooli paratha
- Mushroom paratha
- Cauliflower and methi stuffed paratha
- Broccoli and aloo lifafa paratha
- Paneer paratha
- Aloo paratha
Cabbage, rich in vitamin C and known for its health benefits, adds a delightful crunch and subtle sweetness to the paratha. The dal filling, made with a blend of lentils, spices, and herbs, provides a protein-packed center to keep you energized throughout the day.
Moong dal also known as green gram dal in English can be replaced by any other dal like toor dal or chana dal. I have used moong dal as it is good for digestion. I have used Vivatta premium whole wheat chakki atta in this stuffed paratha recipe. You may use wheat flour from any brand.
How to serve cabbage dal stuffed paratha?
Our Cabbage and Dal Stuffed Paratha is not only a treat for your taste buds but also a great way to incorporate veggies and legumes into your diet. Whether you’re looking for a quick breakfast, a filling lunch, or a wholesome dinner, these parathas are the perfect choice.
Serve the cabbage and dal stuffed paratha with mint chutney, curd, pickle, or a North Indian curry like chana masala. It’s a versatile dish that can be enjoyed at any time of the day.
Cabbage and Dal Stuffed Paratha
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 mushy½ 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.
Note: This post was published on 3rd March 2016 and is republished.
Interesting and healthy recipe.
Thanks Deepa Suresh