Stuffed Paratha is something which I make mostly for breakfast and my kids tiffin box. They find it very convenient to take paratha as it is least messy and they can have it on the move. Teamed with pickle and yogurt it’s yummy too.
I wanted to make Cauliflower paratha today. Added some peas too to enhance its protein content.
Sharing with you all, a step by step method to make a yummy cauliflower and peas paratha. My kids favourite. Hope you all like it too:)
Ingredients
For the dough
Whole wheat flour- 2 cups+ 1/4 th cup for dusting and rolling
Oil- 1 tsp
Salt to taste
Water- as much required for kneading the dough.
Melted ghee- 3- 4 tbsps
For the stuffing
Cauliflower – 1 and 1/2 cup
Green peas- 1/2 cup
Grated ginger- 1 tsp
Green chillies- 2
Coriander leaves chopped- 1/4th cup
Turmeric powder- 1/4 th tsp
Amchur powder- 1/4 th tsp
Jeera powder- 1 tsp
Garam masala powder- 1/4th tsp
Oil- 1 tsp
Salt to taste
Method
In a large bowl, add wheat flour, salt and oil and mix well well with your fingers. Add required water and knead it to a soft, pliable dough. Let it rest for 10 mins.
Blanch the cauliflower. Boil the green peas.
( the process of adding the vegetable to boiling water for few mins is called blanching. Blanching cauliflower is done to remove tiny worms which may be present in them .)
Put both the vegetables in the chopper and chop very finely.
Chop the green chillies finely.
Heat oil in a pan. Add grated ginger and green chillies. Sauté for few seconds and then add the finely chopped vegetables. Stir for a min and then add turmeric powder, salt to taste, jeera powder, amchur powder and garam masala. Sauté for few mins till the vegetables become dry. Cool before using.
Heat a tawa. Paratha’s are generally made on very hot tawa( almost smoking).
Divide the dough and stuffing into 6 portions.
Take one portion and make a smooth ball.
Dust with flour and roll into a small disc.( let the centre be little thick)
Place the filling in the centre.
Gather all the ends, bring it to the center and cover the filling. Flatten it gently with your hands.
Dust with flour again and roll gently to a disc. If the filling appears on top, it’s perfectly ok:)
Place the paratha on the hot tawa. Cook on both sides till mild brown spots appear.
Now apply ghee on both sides and cook again. While cooking, keep pressing the paratha. This will make the paratha crisp.
Remove the paratha once it turns golden brown.
Serve the hot paratha with pickle or yogurt or both:)
