We all love to eat hot yummy parathas in the winters. Here is the recipe for a healthy methi cauliflower stuffed paratha.
In the Winter season, we get a lot of different green vegetables. We can use them in the making of dry veggies, lentils, matri, muthias, poori, and paranthas.
Methi and cauliflower stuffed paratha is a very healthy and tasty paratha recipe that best serve at breakfast or brunch or even for a quick lunch. It is also suitable for a packed lunch for kids or office goers. Methi cauliflower paratha is a very filling and satisfying meal that goes well with butter, pickle, chutney, or with curd.
What is Paratha
Paratha is an Indian flatbread that is mainly made with whole wheat flour in Northern India and with all-purpose flour in the Southern part of India. After making the dough, it is divided into small balls that are rolled into rounds and then shallow fry with clarified butter(ghee) or refined oil till perfectly cooked. Parathas can be made plain (without filling) or by adding some stuffing of veggies, lentils, or paneer inside.
What can be stuffed in paratha
Stuffed paratha become healthier than the plain parantha as it contains filling in the form of veggies or lentils. A Lot of different variations in stuffed paratha like aloo stuffed paratha, paneer stuffed paratha, cabbage stuffed paratha, bathua stuffed paratha, methi stuffed paratha, dal stuffed paratha.
Others breakfast recipe you like to try Multigrain Pancake | How To Make Pancake With Buttermilk, Mix Dal Cheela with Veggies | Savoury Pancake, Instant and colourful veg idli made with suji, Besan chilla stuffed with paneer and veggies, Urad dal poori |how to make bedmi poori at home, Japanese milk bread (with whole wheat flour)
Try out this methi cauliflower stuffed paratha recipe and enjoy with your family !
Health benefits of the main ingredients used in making of methi cauliflower stuffed Paratha
Methi Leaves
- Methi is a well-known herb and has lots of health benefits and a great medicinal value. People use their fresh leaves, dried seeds, or root as a food or supplement.
- It contains many essential nutrients like Choline, Vitamin A, Vitamin B, Vitamin D, Biotin, iron.
- Methi is very helpful in reducing the risk of diabetes, blood pressure, cholesterol, and heart problem.
- It is a rich source of soluble and insoluble fiber that gives a feeling of fullness and improves digestion hence weight loss.
- Act as an antioxidant that helps in reducing pain and inflammation in the body.
- Methi seeds are given to new mothers to increase milk production.
- It also creates a problem if taken in large quantities. Dizziness, headache, diarrhea are some issues if consumed in a large quantity.
Cauliflower
- It is considered one of the healthy vegetable as it is a significant source of various vitamins, minerals, and fiber.
- Cauliflower is low in calories gives a feeling of fullness and helps weight loss.
- High in fiber and prevents various problems related to digestive systems like constipation, inflammatory bowel syndrome, or diverticulitis.
- It is rich in choline that keeps checks on the healthy nervous system.
- Cauliflower contains a substance called glucosinolates that prevents cancer.
- It slows down the process of aging also helps in detoxification.
Step by step preparation of healthy methi cauliflower stuffed paratha
Preparing of stuffing
1. Firstly, we clean methi leaves and cauliflower and cut them into pieces. Wash them and dry them a little bit.
Now chop them separately with the help of a chopper and transfer them into a bowl. Mix and keep aside till we make the dough.
Process of making dough
2. In a wide pan, add flour, salt, ajwain, and refined oil. Then add water little by little and make a soft dough. Cover the dough and keep aside for 10-15 minutes. After 15 minutes, knead the dough for 2-3 minutes till it becomes smooth. Divide the dough and make equal size balls out of it. I got 10 balls from this amount of dough.
3. Once the dough is ready, add spices to the methi cauliflower stuffing. Add salt, coriander powder, roasted cumin seed powder, turmeric powder, dry mango powder, garam masala, and finely chopped green chilies(optional). Mix them well. Now put it aside.
How to stuff paratha
4. Take a dough ball and roll into a 4-5 inch round, then add 2 tablespoons stuffing at the center and close the end together to make round patties like shape.
Process of cooking paratha
5. Repeat the process with all the dough balls. Now heat an iron griddle and start rolling stuffed dough balls into 6-7 big rounds. Once the griddle becomes hot, transfer the paratha to it. Wait for a minute and then flip it, cook the other for 1 minute and again flip it. Then apply some oil to the paratha on both sides and cook till it becomes crisp from both sides.
6.paratha is ready, serve immediately and enjoy with pickle, chutney, curd or Coriander- Mint Chutney Made With Curd or Quick Raita Made With Bottle Gourd .
Serving Suggestion
Methi and cauliflower stuffed paratha is a very healthy and tasty paratha recipe that best serve at breakfast or brunch or even for a quick lunch. It is also suitable for a packed lunch for kids or office goers. Methi cauliflower paratha is a very filling and satisfying meal that goes well with butter, pickle, chutney, or with curd.
Other recipes you would like to try
- Does It Really Matter What We Eat
- Multigrain Pancake with Buttermilk
- Mix Dal Cheela With Veggies
- Raw Banana Veg Patties
- Bharwa Karela
- Coriander- Mint Chutney Made With Curd
- Quick Raita Made With Bottle Gourd
Tips and Tricks
- Make a soft dough for making paratha.
- Add salt and spices to the stuffing when you are ready to make paratha otherwise, methi and cauliflower start leaving water and make the stuffing soggy.
- Cook paratha very lightly from both sides before applying the oil or ghee.
- Ghee can be used for shallow frying that further enhances the taste of paratha.
- Parathas taste best when hot, but if cooled place them on the warm griddle for a minute and turn both sides.
Recipe card for methi cauliflower stuffed paratha
Methi cauliflower stuffed paratha |healthy paratha recipe
Ingredients
For Making Dough
- 300 Gm Whole wheat flour (plus little for dusting)
- ¾ tsp Salt
- ½ tsp Ajwain
- 1 tbsp Oil
- 3 tbsp Oil ( For shallow frying)
- Water required to knead the dough
For Stuffing
- 200 gm Cauliflower finely chopped
- 75 gm Fresh methi leaves finely chopped
- 2 Green Chilli finely chopped
- ¾ tsp Salt
- ½ tsp Turmeric powder (haldi)
- 1 Tsp Coriander powder (dhania powder)
- 1 tsp Roasted Cumin powder (jeera powder)
- ½ tsp Dry mango powder (amchoor)
- ¼ tsp Garam Masala
Instructions
Preparation of stuffing
- Firstly, we clean methi leaves and cauliflower and cut them into pieces. Wash them and dry them a little bit.
- Now chop them separately with the help of a chopper and transfer them into a bowl. Mix and keep aside till we make the dough.
Process of making dough
- In a wide pan, add flour, salt, ajwain, and refined oil. Then add water little by little and make a soft dough.
- Cover the dough and keep aside for 10-15 minutes. After 15 minutes, knead the dough for 2-3 minutes till it becomes smooth. Divide the dough and make equal size balls out of it. I got 10 balls from this amount of dough.
- Once the dough is ready, add spices to the methi cauliflower stuffing.
- Add salt, coriander powder, roasted cumin seed powder, turmeric powder, dry mango powder, garam masala, and finely chopped green chilies(optional). Mix them well. Now put it aside.
How to stuff paratha
- Take a dough ball and roll into a 4-5 inch round, then add 2 teaspoons stuffing at the center and close the end together to make round patties like shape.
Process of cooking paratha
- Repeat the process with all the dough balls. Now heat an iron griddle and start rolling stuffed dough balls into 6-7 big rounds. Once the griddle becomes hot, transfer the paratha to it. Wait for a minute and then flip it, cook the other for 1 minute and again flip it. Then apply some oil to the paratha on both sides and cook till it becomes crisp from both sides.
- Paratha is ready, serve immediately and enjoy with pickle, chutney, or curd.
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Notes
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