One such quick fix is stuffed parthas and sandwiches, as the stuffings can be made previous day and refrigerated. This makes the lazy morning lot more easier.The stuffing can even used as a filling for sandwich too.Off to the recipe..............
Gobi,Methi and Matar Paratha
Basic Information
Preparation time 15 minutes
Resting time 1 hour
Cooking time 30 minutes
Makes 6-7
Ingredients
For the stuffing/filling
Ingredient | Quantity |
|---|---|
Green peas/pachai pattani | 1/2 cup(fresh/frozen) |
Fenugreek leaves/methi | 1 cup(tightly packed) |
Cauliflower | 1 (medium size) |
Ginger/inji(grated) | 1/2 tsp |
Green chilly/pachamilagai | 1(finely chopped) |
| Turmeric powder | 1/4 tsp |
| Red chilly powder | 1/2 tsp |
1/8 tsp | |
Coriander powder | 1/2 tsp |
Amchur powder | 1/4 tsp |
Salt | 1/2 tsp |
| Cumin seeds/jeeragam | 1/2 tsp |
| Asafoetida/perungayam | a generous pinch |
| Oil | 2 tsp+2 tbs |
For the Dough
Ingredient | Quantity |
|---|---|
Wheat flour/gothumai maavu | 1 1/2cups |
Salt | 1/2 tsp |
Water | to knead |
| Oil | 1 tbs |
| All purpose flour/maida | for dusting |
Method
- Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.
- Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Mash it well. Grate the cauliflower with the help of a grater.Clean the methi leaves and keep it aside.
- Heat around 2 tsp of oil and crackle the cumin seeds,add the asafoetida.Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute.Then goes in the grated cauliflower and mashed green peas.Cook it for a minute without adding any water.At this stage add in all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes and put off the flame.Let it cool down completely.
- Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it gently to slightly thicker parathas.
- Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or ghee and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas.
- Serve it with pickle and yogurt.
- While kneading the dough sprinkle little water at a time and knead it.
- Make sure all the green peas mash well otherwise it is difficult to roll.
- If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.
Enjoy........................................................
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