Parathas are a very common North Indian Staple during breakfast.However they can be relished any time of the day.Its a common sight in children’s or in an adults lunch boxes. It is a flat bread which is available in several varieties.From plain parathas to stuffed parathas and the stuffing can vary from vegetarian to non vegetarian.Accompaniments like pickles,chutneys,butter and eggs make it a complete meal to savor.In vegetarian stuffed versions of parathas the choice is immense and when it is winters, parathas with seasonal vegetable stuffings are very popular.Gobhi(cauliflower) paratha is one of those which is very popular, tasty and healthy too.The stuffing usually prepared is raw,but the one that I am sharing below is slightly different in a way that it takes care of the problems associated with using raw stuffing and also enhances the taste.Before jumping to the recipe let me elaborate on the problem.We all have experienced that while stuffing raw cauliflower stuffing,even if we add salt just before making parathas,by the time we reach the last one lot of moisture gets released making difficult to stuff and roll the parathas. Squeezing the vegetable to get rid of excess moisture leads to the loss of certain nutrients which I do not recommend.So now without much wait how to get away from this problem lets now quickly jump to the recipe.
For the stuffing
- 2 cups cauliflower florets
- 1 medium size onion(chopped)
- 2-3 green chilies(finely chopped)
- 1 tsp finely chopped ginger
- 1/2 cup fresh coriander chopped
- 1/2 tsp garam masala powder(optional)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds(jeera)
- Salt to taste
- 2- tbsp oil/ghee
For the Parathas
- 2 cups of whole wheat flour
- Water to knead the dough
- Clarified butter (ghee) to fry the parathas
Preparing the Stuffing
- Wash the cauliflower florets and pat dry with a kitchen towel to remove excess moisture.
- Mince the florets in a chopper or can also grate .
- Heat oil in a pan.
- Once the oil is hot add cumin seeds and let them crackle.
- Add chopped onions and saute for 1-2 minutes.
- Add in the chopped ginger and chilies and give a quick stir.
- Add turmeric powder,mix it quickly and toss in the grated/minced cauliflower.
- Mix well and continuously stir for 5-6 minutes on medium to high heat.This step is only to remove excess moisture from the cauliflower in order to prevent the stuffing from becoming wet and not to cook the filling.
- Switch off the flame and let the mixture cool down.
- Once the mixture has cooled down,add salt,garam masala and fresh coriander.Mix well and the stuffing is ready.
Making the Parathas
- Knead the dough to medium soft consistency and rest it for 15 minutes .
- Pinch a small portion of the dough and roll it into a 4″ diameter disc ensuring that the edges remain thin and the center remains thick.
- Put the filling into the center of the disc and gather the edges of the disc together to seal the filling.
- Dip the stuffed ball in some dry flour and flatten it by pressing it with the palm.Then lightly roll the paratha with the rolling pin ensuring that the stuffing does not comes out.
- Shallow fry the paratha on the hot tawa/girdle applying ghee or oil till crispy and golden.
- Serve hot along with butter ,egg or with your favorite pickle or chutney.
Tips and Tweaks:
- Add salt only when the stuffing has cooled down and not while cooking as it will result in the release of more moisture which will take time to dry up and we do not want the stuffing to be fully cooked.Usually raw cauliflower stuffing is stuffed in the parathas but I have observed that as time passes and one reaches to make the last paratha ,lot of moisture oozes out which makes difficult to roll the paratha.
- The above method of preparing the stuffing acts as a flavor enhancer and also checks the excess moisture while not making the stuffing fully cooked.
- If someone finds difficult to roll the stuffed paratha,they can do it by pressing and expanding with their palms.
Enjoy!!!……………………………………………..and Happy Cooking!………………………………………...