vegetarian indian recipe | indian vegetarian recipes | indian food recipe
Cauliflower (Gobhi) stuffed parathas, tasty and it’s my favourite.
Cooking Time: 15 min
Preparation Time:20 min
Total Time:35 min
|Whole wheat flour||3 cups + for dusting|
|Water||1 ½ cup|
|Cauliflower (Grated)||Big Size|
|Salt||1 teaspoon (to taste)|
|Green chilly (chopped)||2-3 nos.|
|Coriander Powder||1 teaspoon|
|Red Chilli Powder||1 teaspoon|
|Amchoor Powder||1 ½ teaspoon|
|Garam Masala||1 teaspoon|
|Coriander leaves (finely chopped)||1 tablespoon|
|Ginger (chopped)||1 small|
- Wash and grate cauliflower, and mix salt in it and keep for 5-10 minutes.
- Now take one cloth (handkerchief) and put this grated cauliflower into this and squeeze and remove the excess water. (Use this water for making a dough)
- Take flour and add enough water (first use the squeezed out one) to make a stiff dough and keep aside for 10 minutes.
- Now mix green chilli, asafoetida, coriander powder, red chilli powder, amchoor powder, garam masala, coriander leaves together with grated cauliflower.
- Divide the stuffing into 6 equal parts and keep aside.
- Roll out one portion of the dough into a 3 inches diameter circle.
- Spread a little ghee (just one drop) and place a portion of the stuffing and fold the edges of the dough over the stuffing and seal it.
- Roll Out in the shape of paratha using little dry flour. (It’s your choice whether you want thin or thick parathas).
- For thin parathas, little take care is required, as filling should not come out.
- Cook on tava over a medium flame using little ghee/refined/butter till brown spots on both sides.
- Repeat for the remaining dough and stuffing.
- Serve hot with curd or chutney or butter.
Note: For beginners, who don’t know how to cook parathas,
- After rolling parathas, put it on tava on medium flame and after1 minute (it’s the time when one side starts changing the colour), turn the paratha.
- Now again check, if its cooked a little bit, put oil on paratha and cook from both the sides.