Cauliflower and Methi Paratha Recipe
Description:
Cauliflower and Methi Paratha is a delightful and nutritious dish, perfect for breakfast or dinner. This savory Indian flatbread combines the goodness of cauliflower (gobi) with the health benefits of methi (fenugreek) leaves, making it a wholesome addition to your meals. Not only is it a flavorful way to introduce green vegetables like methi into your children’s diet, but it also makes a great lunchbox option for your family. The addition of spices and ghee gives this paratha an irresistible aroma and taste that is sure to please everyone at the table. Whether you serve it with a side of tangy chutney or yogurt, this paratha will undoubtedly become a family favorite!
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Oil | 2 teaspoons |
| Water | 1/2 cup |
| Salt | 1/4 teaspoon |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), grated or finely chopped | 2 cups |
| Onion, finely chopped | 1/2 onion |
| Methi Leaves (Fenugreek Leaves), finely chopped | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Garlic, finely chopped | 5 cloves |
| Green Chilli, finely chopped | 1 green chili |
| Cumin seeds (Jeera) | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Ghee | For smearing |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions
-
Prepare the Stuffing:
- Heat 1 tablespoon of oil in a kadhai or deep pan over medium heat.
- Once the oil is hot, add the cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns pinkish and soft.
- Add the finely chopped garlic and green chilies to the pan. Stir and cook until the raw smell of garlic dissipates.
- Now, add the grated cauliflower and cook it for about 10 minutes, stirring occasionally to ensure it cooks evenly.
- Add the finely chopped methi leaves (fenugreek) and cook for a few more minutes until the leaves wilt down.
- Stir in the turmeric powder and red chili powder, mixing well.
- Add salt to taste and stir everything together. Once the mixture is cooked, turn off the heat and set the stuffing aside to cool.
-
Prepare the Dough:
- In a mixing bowl, add the whole wheat flour, salt, and oil. Mix well.
- Gradually add water little by little, kneading the flour into a smooth dough. The dough should be soft but firm enough to roll without sticking.
- Cover the dough with a muslin cloth and allow it to rest for about 30 minutes.
-
Shape the Parathas:
- After the dough has rested, divide it into small balls. The size of the balls should be slightly larger than a table tennis ball.
- Roll each ball into a flat round shape using dry wheat flour to prevent sticking. Aim for a thick disc that’s not too thin.
- Take 2 tablespoons of the prepared stuffing and place it in the center of the rolled dough. Carefully fold the edges of the dough over the filling, pinching them together to seal the stuffing inside.
- Gently dust the stuffed dough ball with dry flour and roll it into a larger round shape, similar to rolling out chapati dough. If any air bubbles appear while rolling, gently press them out with your fingers.
-
Cook the Parathas:
- Heat a tawa or non-stick pan on medium heat.
- Once the pan is hot, place the rolled paratha on the pan. Cook for 2-3 minutes until golden brown spots appear on the underside.
- Flip the paratha over and apply 1 teaspoon of ghee on the top side. Cook for another 2-3 minutes until it’s crispy and golden brown on both sides.
- Smear some ghee on both sides for extra flavor and crispiness.
-
Serve:
- Serve your delicious Cauliflower and Methi Paratha hot with Dhaniya Pudina Chutney and Pumpkin Raita for a delightful meal.
Tips for Perfect Cauliflower and Methi Paratha:
- Dough Consistency: Ensure your dough is smooth and pliable, not too hard or too soft. Adding water gradually while kneading will help you get the right consistency.
- Stuffing: The cauliflower should be grated or finely chopped to ensure it cooks properly and blends well with the methi leaves.
- Rolling: Be gentle while rolling out the stuffed paratha to prevent the filling from spilling out. Use dry flour to make rolling easier.
- Ghee for Flavor: Smearing ghee on the paratha gives it a rich flavor and crispy texture, enhancing the overall taste.
- Optional Add-ins: You can add a pinch of garam masala or ajwain (carom seeds) to the stuffing for an additional depth of flavor.
Allergen Information:
This recipe contains gluten from the whole wheat flour. It is also dairy-free if you skip the ghee or replace it with oil. For those with garlic or onion sensitivities, you can adjust or eliminate these ingredients according to your dietary preferences. The paratha is vegetarian and suitable for most plant-based diets.
Dietary Preferences:
- Vegetarian: This recipe is perfect for vegetarians looking for a hearty and nutritious meal.
- Vegan-Friendly: Can be easily adapted to a vegan diet by substituting ghee with oil and skipping any dairy-based accompaniments.
- Gluten-Free: To make this paratha gluten-free, you can replace the whole wheat flour with gluten-free flour blends, although the texture may vary.
- Low-Calorie: The paratha is moderate in calories, and it can be made healthier by reducing the amount of ghee and using less oil during preparation.
Conclusion:
Cauliflower and Methi Paratha is a wholesome and versatile dish that caters to both the taste buds and nutritional needs. Its combination of cauliflower and methi makes it a perfect way to sneak in some healthy greens into your meals. This recipe is simple to make and can be enjoyed at any time of the day—be it breakfast, lunch, or dinner. By following the step-by-step instructions, you can easily make these flavorful parathas and serve them with your favorite chutney or yogurt for a complete, satisfying meal. Whether you’re looking for a nutritious breakfast or a quick dinner option, Cauliflower and Methi Paratha is a must-try!
