This is a North Indian staple eaten as breakfast/lunch/dinner.It is a filling food with balanced nutrition.These parathas serve as an excellent food during travel.I love to make stuffed parathas as I need not think for an accompaniment with this as it tastes best served with a blob of butter,curd,pickle and so on... that are always in stock at my kitchen shelf/refrigerator.
It is very simple and easy one which takes time to get practiced(initially all flatbreads were time consuming and I used to feel panicked) so with a little practice and patience and you can win over everyone at home.Do try this out and impress everyone at home.Will most more varieties of stuffed parathas in the days to come..So,enjoy Garam garam Gobi Ke Parathe..don't forget to add butter on top while serving.
For the Dough:
Whole wheat flour 2cups
Water to knead the dough
For the Stuffing:
(A small head)
Finely chopped onions 1/2cup
Finely chopped coriander leaves 1tbsp
Red chilli powder 1tsp
Garam masala powder 1/2tsp
Cumin seeds(jeera) 1/2tsp
Salt to taste
Oil/ghee(clarified butter) as required while roasting parathas.
- Take a mixing bowl and addthe flour and salt and mix it dry.
- Make a well in the centre and add 1/2cup of water and gently mix and knead to form a semi stiff dough by adding required additional water if necessary.
- Divide into 12 equal portions.
- Heat a pan preferably a non-stick pan (as it requires less oil)add the oil.
- Toss in the jeera followed by onions,saute for a minute.
- Add the grated cauliflower and sauté on medium flame till the raw flavour fades away(takes about 10 minutes)sautéing in between.
- Add all the rest of powder ingredients including salt and give a stir.
- Saute for another 2-3 minutes.
- Add the fresh chopped coriander ,mix well and switch off the flame.
- Let it cool down.
- Make 12 equal portions.
Making of parathas-
- Take a ball of dough and flatten into a small circle with a rolling pin
- Place the prepared portion of stuffing at the centre.
- Bring together all the sides to the center carefully and seal tightly.
- Roll into a circle(6") again dusting flour on the workspace.
- Heat a griddle and cook the paratha using ghee/oil until golden brown spots appear on both sides.
- Repeat the procedure for the remaining parathas
- Serve hot with curds(yogurt),pickle of your choice or Flax seed chutney powder.
The collage of making the parathas-
- Cauliflowers usually have worms in them and are also exposed to harmful chemical sprays while they are grown.
- Always cut into florets,wash in water then soak in a bowl of water dissolved with a tsp or two of salt and soak for 30 minutes.
- Drain,rinse again in 2-3 changes of water.
- Drain in a colander,and spread on a towel to get rid of the excess moisture.