Cauliflower /Gobi Paratha

Cauliflower/Gobi paratha is a simple and delicious stuffed paratha which is easy to make and a good option for lunch box or dinner.No need of any special side dish,raitha or pickle tastes good.Cauliflower is my family's favorite veggie and often make some dishes with cauliflower.One such dish is gobi paratha which I make it every week either for lunch box or dinner.The recipe is as follows......

Ingredients

For the dough

Ingredient	Quantity
Wheat flour	11/2cups
All purpose flour	1/2cup
Salt	to taste
Water	approximately 1cup(to knead)
Oil	1+2tbs(to cook parathas)

For the stuffing

Ingredient	Quantity
Cauliflower	1no.
Green chilly	2nos.
Ginger(grated)	1tsp
Red chilly powder	1tsp
Coriander powder	11/2tsp
Garam masala powder	1/2tsp
Turmeric powder	1/2tsp
Cumin seeds	1tsp
Coriander leaves	as needed
Salt	to taste
Oil	2tsp

Method

                         Mix in the flours together,add in salt and a tbs of oil and make a soft dough with water.Let it soak for 15 minutes.
Mean while prepare the stuffing,wash and cut the cauliflower into florets,grate it with a grater or food processor.Add in a salt and mix it well and keep aside for 10 minutes,then squeeze the cauliflower to take out excess moisture.
Heat a pan with oil in a medium flame and crackle the cumin seeds,add the green chillies and ginger.Now add the grated cauliflower and saute it for a minute.Then add all the powders.

Cook it till the raw smell goes away,add the chopped coriander leaves and turn off the flame.Let it cool down completely.Now divide the stuffing(approximately 2tbs) and the dough to equal portions.

Take one portion of dough and roll it to a small round,keep one portion of stuffing.Pull the sides to the center and seal it.

Flat it gently and rolled on a floured surface to a circle of desired thickness.

Heat the griddle,put the paratha on the griddle and cook both the sides.Drizzle 1/2 tsp of oil.

Paratha is ready.Serve it with pickle of your choice and raitha.

Enjoy...............

• If the stuffing is bit watery and not dry,add two table spoons of rice flakes(poha/aval)to it.It absorbs the extra moisture.
• Finely chopped onions can also be used along with the cauliflower. 
• Chaat masala can also be used for extra flavor.

Sending this one to healing foods-Cauliflower event at Siri of Cooking with Siri hosting by Vardhini of Zesty Palette.
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Gobi,Methi and Matar Paratha /Cauliflower,Fenugreek leaves and Green Peas Stuffed Paratha

We are entering the final week of Blogging Marathon#49 and this week is going be Brunch recipes.Mostly in week ends getting up late and ends up in eating brunch for most of us.Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
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                

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   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
Garam masala powder	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........................................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.

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