Stuffed Cauliflower Methi Paratha Recipe | Gobhi Methi ke Parathe
We all love to eat hot yummy parathas in the winters. Here is the recipe for a healthy stuffed cauliflower methi paratha recipe which is popularly known as gobhi methi ke parathe in India.
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.
Video
Notes
1. Make a soft dough for making paratha.
2. 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.
3. Cook paratha very lightly from both sides before applying the oil or ghee.
4. Ghee can be used for shallow frying that further enhances the taste of paratha.
5. Parathas taste best when hot, but if cooled place them on the warm griddle for a minute and turn both sides.