Cauliflower And Methi Paratha Recipe
Cauliflower And Methi Paratha is a perfect breakfast for your family as it is healthy and tasty at the same time. Not only breakfast, you can have this delicious paratha for your dinner too. It's a very good way to include some green vegetable like methi in your children diet. This recipe is also perfect to pack in your and your family’s lunch box.
If you like this recipe, you can also try other paratha recipes like
Did you know- Apart from being rich in vitamin C, Cauliflower also contains loads of minerals, fiber and phytonutrients which protect us from several diseases like cancer, diabetes, etc. Methi/fenugreek leaves are rich in antioxidants and hence it aids digestion, lowers cholesterol, controls blood sugar and helps you to lose weight.
For the dough
- 1 cup Whole Wheat Flour
- 2 teaspoon Sunflower Oil
- 1/2 cup Water
- 1/4 teaspoon Salt For the stuffing
- 2 cups Cauliflower (gobi) , grated/finely chopped
- 1/2 Onion , finely chopped
- 1 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 5 Garlic
- 1 Green Chilli , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Sunflower Oil
- Salt , to taste
- Ghee , for smearing
How to make Cauliflower And Methi Paratha Recipe
To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai. When the oil gets heated, add cumin seeds.
Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft.
Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away.
Once it is done, add grated cauliflower and let it cook for another 10 minutes.
Now add the finely chopped methi leaves and stir till the methi leaves are cooked.
Add turmeric and red chili powder and stir.
Finally, add salt according to your taste, mix and switch off the gas. Let the stuffing cool down.
While the stuffing cools down, make the dough for the parathas. Add salt and oil to wheat flour and mix.
Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes.
Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.
Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
Place 2 tablespoon of the stuffing on it and close from all sides. Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.
If you see any air bubbles while rolling, simply pat it gently with your fingertips.
Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.
After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn. Let it cook for 2-3 minutes more.