Stuffed Matar Gobi Paratha (Green Pea & Cauliflower Flatbread)

Stuffed Matar & Gobi Paratha (Green Pea & Cauliflower Flatbread)

Paratha, a beloved North Indian flatbread, is known for its versatility, with various fillings that range from simple to indulgent. The Stuffed Matar & Gobi Paratha is a hearty, nutritious, and flavorful dish combining the goodness of green peas (matar) and cauliflower (gobi) wrapped inside a soft, whole wheat dough. Perfect for breakfast or lunch, this paratha is often served with pickles, yogurt, or raita for a delightful meal. The delicate balance of spices and the richness of the filling make this dish a comfort food loved by many.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: North Indian

Course: Breakfast

Diet: Vegetarian

Instructions

Step 1: Prepare the Paratha Dough

1. Begin by making the dough for the parathas. In a large mixing bowl, combine the whole wheat flour, a pinch of salt, and 2 teaspoons of oil. Gradually add water and knead the mixture into a smooth, soft dough. If the dough feels too sticky, sprinkle a little more flour, and if it’s too dry, add a bit more water. Once the dough is ready, cover it with a damp kitchen towel and set it aside to rest for 15 minutes.

Step 2: Prepare the Stuffing

2. In the meantime, prepare the filling for the parathas. Start by grinding the green peas into a coarse paste using a food processor or mixer. If the mixture becomes too thick, you can add a little water to make it easier to blend.

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3. Grate the cauliflower using a grater, making sure to remove any excess moisture by pressing the grated cauliflower between your hands or using a clean kitchen towel. This step is crucial to prevent the filling from becoming too wet, which would make it difficult to roll the parathas later.

4. Heat a little sunflower oil in a heavy-bottomed pan. Once the oil is hot, add the cumin seeds and let them splutter, releasing their aromatic flavors.

5. Add the finely chopped garlic cloves to the pan and sauté them for a few seconds until they turn golden and release their fragrance.

6. Now, add the mashed peas and grated cauliflower to the pan. Stir in the red chilli powder and salt, mixing everything thoroughly. Cook the mixture on low heat for about 10 to 15 minutes, stirring occasionally to ensure the stuffing cooks evenly without burning. The goal is for the mixture to become dry, not mushy. If the mixture is too wet, it will be difficult to roll the parathas, so keep cooking until most of the moisture evaporates.

7. Once the stuffing is cooked and dry, remove it from the heat and let it cool slightly.

Step 3: Roll and Stuff the Parathas

8. Once the dough has rested, divide it into equal-sized portions, each about the size of a lemon. Roll each portion into a smooth ball.

9. Using a rolling pin, roll one dough ball into a small circle, approximately the size of a puri (small flatbread). Place 1 tablespoon of the cooled matar-gobi filling in the center of the rolled dough.

10. Carefully fold the edges of the dough over the filling to seal it completely, ensuring no stuffing escapes during cooking. Gently press it down to flatten it.

11. Now, with gentle pressure, roll the stuffed dough ball into a larger circle, about 6-7 inches in diameter. Be careful while rolling to prevent the stuffing from spilling out.

Step 4: Cook the Parathas

12. Heat a tava or flat skillet over medium heat. Once hot, place the rolled paratha on the skillet.

13. Drizzle a little sunflower oil around the edges of the paratha and cook it for 2-3 minutes on each side until golden brown spots appear. Press gently with a spatula while cooking to ensure even cooking.

14. Flip the paratha and drizzle more oil on the other side. Cook until both sides are golden and crispy.

Step 5: Serve

15. Once the paratha is cooked, remove it from the skillet and serve it hot.

Serve your Stuffed Matar & Gobi Paratha with a side of green chilli pickle or tadka raita for a satisfying breakfast or lunch. This dish pairs beautifully with a cup of chai for a true North Indian breakfast experience.

Tips for Perfect Stuffed Matar & Gobi Paratha:

• Ensure that the stuffing is not too wet; dry it out thoroughly during cooking to make rolling easier.
• If you’re short on time, you can prepare the stuffing ahead of time and refrigerate it.
• For a richer taste, you can add a pinch of garam masala or amchur (dry mango powder) to the stuffing.
• Serve with some fresh curd (yogurt) for a creamy contrast to the spices.

Enjoy the warm, comforting flavors of this delicious stuffed paratha that brings together the sweetness of green peas and the mild earthiness of cauliflower. It’s a wholesome, filling meal that’s sure to please everyone at the table.