Cauliflower and Methi Paratha Recipe
Cauliflower and Methi Paratha is a delightful Indian breakfast dish that combines the earthy flavor of cauliflower and the slightly bitter taste of fenugreek (methi) leaves. This recipe is not only nutritious but also a delicious addition to your morning routine. With the right mix of spices and ingredients, this paratha is sure to be a crowd-pleaser. It’s perfect when served with a refreshing Dhaniya Pudina Chutney or a side of Pumpkin Raita.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sunflower Oil | 2 teaspoons |
| Water | 1/2 cup |
| Salt | 1/4 teaspoon |
| Cauliflower (gobi) – grated/finely chopped | 2 cups |
| Onion – finely chopped | 1/2 medium-sized 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 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Salt (to taste) | As required |
| Ghee (for smearing) | As needed |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
4 servings
Cuisine:
Indian
Course:
Indian Breakfast
Diet:
Vegetarian
Instructions:
-
Prepare the Filling:
- Heat 1 tablespoon of sunflower oil in a kadhai (wok). Once the oil heats up, add 1 teaspoon of cumin seeds and let them crackle.
- Add the finely chopped onion and sauté until it turns soft and pinkish in color.
- Add 5 cloves of finely chopped garlic and 1 finely chopped green chili. Stir the mixture for a minute until the raw smell of garlic fades away.
- Next, add the grated cauliflower to the kadhai and cook it for about 10 minutes, allowing it to soften and reduce in volume.
- Once the cauliflower is cooked, add 1 cup of finely chopped methi (fenugreek) leaves. Stir the mixture until the methi leaves wilt and cook through.
- Sprinkle in 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder. Mix well, and cook the mixture for another 2-3 minutes.
- Add salt to taste, then turn off the heat. Allow the mixture to cool completely before using it as a filling for the parathas.
-
Prepare the Dough:
- In a mixing bowl, add 1 cup of whole wheat flour, 1/4 teaspoon of salt, and 2 teaspoons of sunflower oil.
- Gradually add water (about 1/2 cup) little by little, kneading the mixture until it forms a soft but firm dough.
- Cover the dough with a muslin cloth and let it rest for 30 minutes. This resting time helps the dough become more pliable.
-
Assemble the Parathas:
- Once the dough has rested, divide it into small, equal-sized balls. Each dough ball should be slightly larger than a table tennis ball.
- Dust your rolling surface with a little dry whole wheat flour. Take one dough ball and roll it into a thick, round disc, about 4-5 inches in diameter.
- Place about 2 tablespoons of the prepared cauliflower and methi filling in the center of the rolled dough disc. Carefully fold the edges over the filling, pinching them together to seal it.
- Roll the stuffed dough ball gently, dusting it with more flour to prevent sticking, until it forms a larger round shape, similar to a chapati. Be gentle when rolling to avoid any tearing.
-
Cook the Parathas:
- Heat a tawa (griddle) or non-stick pan over medium heat. Once the pan is hot, place the rolled paratha onto the pan.
- Let it cook for 2-3 minutes on one side until you see golden brown spots. Flip the paratha over and smear 1 teaspoon of ghee on the cooked side.
- After 2-3 minutes, flip the paratha again, and smear 1 teaspoon of ghee on the other side. Let it cook for another 2-3 minutes, pressing gently with a spatula to ensure even cooking.
- Once both sides are crispy and golden, remove the paratha from the pan and place it on a serving plate.
-
Serving:
- Serve the Cauliflower and Methi Parathas hot, smeared with ghee for extra flavor.
- Pair these parathas with a refreshing Dhaniya Pudina (Coriander Mint) Chutney and a creamy Pumpkin Raita for a complete and satisfying meal.
Tips:
- You can adjust the quantity of green chilies and red chili powder based on your spice tolerance.
- If the dough feels too sticky while rolling, sprinkle some dry wheat flour over it to make it easier to handle.
- For a healthier version, you can use olive oil or coconut oil instead of sunflower oil.
This Cauliflower and Methi Paratha is a perfect dish to start your day, offering a unique combination of flavors with the subtle bitterness of methi leaves and the mild sweetness of cauliflower. Paired with tangy chutney or cooling raita, it’s a wholesome and satisfying Indian breakfast that will keep you energized throughout the day!
