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Chana Dal Cabbage Paratha

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Cabbage and Dal Paratha are really nutritious and tasty stuffed parathas!

Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of... Read More..

About Recipe

Gos koora, Muttaikose, Bandha kopi

How to make CHANA DAL CABBAGE PARATHA

(89 ratings)
2 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
CHANA DAL CABBAGE PARATHA
Author : Vahchef
Main Ingredient : Cabbage
Servings : 2 persons
Published date : February 05, 2019


Ingredients used in CHANA DAL CABBAGE PARATHA
• Chana dal(boiled) - 1 0.
• Cumin seeds - 1/2 0.
• Onions - 1/4 0.
• Salt - 0 0.
• Cabbage(grated or finely chopped) - 1 0.
• Turmeric - 1/2 0.
• Red chilli powder - 1 0.
• Butter/ ghee/ oil - 5-6 0.
Method:
  • Boil chana dal and keep aside.
  • In hot oil in a pan add cumin seeds, when it starts spluttering add onions, salt, grated cabbage, turmeric, red chili powder and mix for few minutes.
  • Now add boiled chana dal and mix it.
  • Switch off the flame and transfer this in a plate so that it cools down.
  • Make dumplings with this cabbage mixture and keep it aside.
  • Mix your paratha dough and make small dumplings.
  • See that your stuffing dumpling is bigger than your paratha dumpling.
  • Stuff the cabbage dumpling in the dough dumpling and seal the edges nicely.
  • Roll it bit thick so that the stuffing doesn’t come out.
  • Cook it on a hot pan with butter, ghee or oil.
  • Cook both the sides and take it in a plate.
  • Cut it into slices with pizza cutter or knife before serving.





Cooking with images Kobi, Kosu





Articles


Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of glucosinolate(s). The English Name Cabbage derives from the Normanno-Picard caboche (head), possibly from boche (swelling, bump). Cabbage was created by on-going synthetic choice for reductions and also the only section of the plant which are consumed may be the leafy head; more specifically, the circular bunch of immature leaves, not including the partly unfolded outer leaves.

 

 Cabbage can be used in a number of recipes because of its normally spicy taste. The so-called "cabbage head" is commonly eaten uncooked, cooked, or preserved in the tremendous variety of recipes. It's the key factor in coleslaw. Generally, this veggie is popular in Chinese delicacies particularly included in to the soups or stews. Cabbage soup is most widely used in Central and Eastern Europe, and cabbage is surely a component in particular sorts of borscht.

 

Cabbage can be used in lots of well-known recipes in India as an example the cabbage kofta curry, channa cabbage and also the cabbage foogath. Boiling tenderize the leaves and produces sugars, which results in the feature "cabbage" fragrance. Steamed cabbage becomes stigmatized due to its robust cooking aroma and the fact that it leads to flatulence. Furthermore, boiling cuts down on the cabbage's anti-cancer qualities. It's also be ready and offered with lots of other veggies or boiled meat. Cabbage rolls, a kind of dolma, is definitely an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by putting the entire head of cabbage in the freezer, after which loaded with a combination of chopped meat and/or rice.

 

Cabbage is loaded with vitamin C. Additionally, it consists of quite a lot of glutamine, an amino acid which has anti-inflammatory qualities. Cabbage may also be contained in dieting plans, because it is a low calorie food. There are lots of types of cabbage depending on form and duration of maturity. You will find three main kinds of cabbage: green, red, and Savoy. The leaves of Savoy cabbage tend to be more beautiful and yellowish-green colored. Green and red cabbages possess a much more described flavor and crispy consistency in comparison with Savoy cabbage's much more fragile nature.

 

 Red cabbage consists of added health advantages not present in green cabbage. Durable, plentiful, and low-cost, cabbage is really a longstanding nutritional staple across the world and it is so broadly harvested and stores very well that it's accessible all year around. Nevertheless, it's at its ideal in the late winter and fall months when it's in season.

 

Cabbage is loaded with vitamin K and vitamin C. It's also an excellent way to obtain fiber, manganese, folate, and vitamin B6 potassium and omega-3 fatty acids. Cabbage can also be an excellent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein. The health advantages of cabbage contain therapy for constipation, stomach ulcers, headache, excess fat, skin problems, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease Cabbage is comparatively low-cost however one of many wealthiest with regards to protective vitamins.

 

Channa Cabbage is a slightly spiced recipe made out of cabbage made with few light seasoning and boiled channa.

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Mrs.Vahchef Posted on Fri Dec 12 2014

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Vishaan P Posted on Sat Dec 13 2014

Love all your creative recipes?

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