Minty stuffed parathas, Indiadiets Recipes, Low calorie recipes, Indian dishes

Ingredients

How to ?

For the dough

2 teacups whole wheat flour
1/2 teaspoon salt
2 teaspoon oil

For the mint sauce (for the dough)

3/4 teacup mint leaves
1 teaspoon lemon juice
1/2 level teaspoon cumin seeds
3 green chilies
1 level teaspoon salt

For the Stuffing

2 teacups chopped cabbage
1 teacup boiled green peas
1 chopped potato
1 chopped onion
Juice of 1 lemon
2 pinches garam masala
1 tablespoon chopped coriander
1 tablespoon ground green chili
1/2 level teaspoon sugar
2 teaspoons oil
Salt to taste

For Cooking

2 teaspoons oil or butter

Accompaniment

1-1/2 teacups fresh curds (optional)

For the dough

Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend
Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough
Knead well and divide into 20 portions. Roll out the portions into thin rotis

For the Stuffing

Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands
Crush the green peas
Heat the oil and add the potato and crushed peas. Sprinkle a little water on top, cover and cook until soft
Add the cabbage and onion and cook for 1 minute
Add the lemon juice, garam masala, coriander, green chili, sugar and salt.
Divide into 20 portions

How to proceed

Put one portion of the stuffing on each roti and fold.
Arrange all the stuffed rotis in a greased baking tray
Brush lightly with a little ghee or butter and bake in a hot oven at 200 degree Celsius until pink spots appear

Health Information: A high fibre paratha having complex carbohydrates which are a better kind of energy supply than the simple carbohydrates obtained from pure sugar. An excellent recipe for athletes who need complex carbohydrates and a little fat.