I've fallen in love with stuffed parathas.
It has become so easy to have a nutritious breakfast with a stuffed paratha & plain yogurt (sweet yogurt in my case!), if not raita. Or to heat the paratha up real quick for lunch or dinner, serve with seasoned raita, some pickle or chutney, and salad on the side. Or to munch on it while watching TV at home, or to roll it up with a pickle and give in husband’s lunchbox – stuffed parathas have made my life easier.
Here’s Gobhi-Methi Stuffed Paratha recipe from Shobha Indani. Should make about 8-10 parathas, about ½ inch thick.
It has become so easy to have a nutritious breakfast with a stuffed paratha & plain yogurt (sweet yogurt in my case!), if not raita. Or to heat the paratha up real quick for lunch or dinner, serve with seasoned raita, some pickle or chutney, and salad on the side. Or to munch on it while watching TV at home, or to roll it up with a pickle and give in husband’s lunchbox – stuffed parathas have made my life easier.
Here’s Gobhi-Methi Stuffed Paratha recipe from Shobha Indani. Should make about 8-10 parathas, about ½ inch thick.
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| Gobi aur Methi ke Parathe |
What you’ll need for Cauliflower-Fenugreek Leaves Paratha:
For stuffing:
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For tempering:
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1 Tbsp Oil
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½ tsp Mustard Seeds (rai)
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1 cup Cauliflower (phool-gobhi), grated
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½ tsp Cumin Seeds (jeera)
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1 cup Fenugreek Leaves (methi), chopped
2 tsp Green Chili Paste* (hari mirch)
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1 pinch Asafoetida (hing)
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2 tsp Ginger Paste* (adrak)
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1 tsp Red Chili Powder (lal mirch powder)
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For dough:
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½ tsp Turmeric Powder (haldi)
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3 cup whole wheat flour (aata)
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1 tsp Chaat Masala
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2 Tbsp oil
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2 tsp Coriander-Cumin Powder
(dhania-jeera powder)
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½ tsp salt
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¼ cup Chickpea Flour (besan)**
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Ghee/oil for shallow-frying
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1 tsp Dry Mango Powder (amchur)
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Salt to taste (namak)
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| Cauliflower and Fenugreek Leaves Stuffed Indian Flatbread |
Let’s Begin!
1. Knead all ingredients for the dough using required water until smooth but a little firm. Keep aside 15-20 minutes.
2. Heat oil in pan, add tempering. Add cauliflower + green chili paste + ginger paste & stir-fry 1 minute. Now add all the remaining ingredients, mix & cook 1 more minute***. Allow to cool.
3. Divide dough & stuffing in equal portions, and roll the paratha with stuffing inside, sealed well, into any shape your want. Shallow-fry both sides using ghee/oil until golden brown.
4. Sprinkle chaat masala on hot Gobi Methi Paratha, top it with a lob of butter & serve with curd/raita, ketchup, green chutney, or pickle.
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| Paratha with Cauliflower and Fenugreek Leaves Stuffing |
Notes:
* Use chopped green chilies or grated ginger if you don’t have pastes; same thing.
** Put the ingredients for stuffing in the order listed, or at least don’t put chickpea flour earlier otherwise it will soak up all the oil. The chickpea flour helps keep the stuffing together like a dough. It may be omitted.
*** If you cook for long time, the stuffing starts to dry up and does not roll well inside the dough. When the stuffing is malleable, it is easier to roll out the paratha.
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| Gobhi Methi Bharwan Paratha |
