Making stuffed parathas for breakfast has become a daily routine at my home. I can make a stuffing of my choice, stuff it inside a paratha and ensure that my family eats healthy food. Eating jam and chapatti for breakfast is not always good due to the high sugar content in jams. The kid does not like to eat subzis with chapatis. So making a dry subzi and filling it inside a paratha makes a healthiest breakfast. Not just breakfast we can also have this for dinners with curds, raita or chutney. Kid loves to eat it as it is. You too can try this paratha and ensure that your family eats healthy food.
Today’s recipe is Cauliflower and methi paratha. Children normally does not like to eat methi subzi. So make a delicious stir fry and stuff it inside a paratha and serve it to the children. They will surely love it. Make hot parathas, wrap them in an aluminum foil and pack it into their school snack or lunch box. You too can carry it to your office.
Make the snack time healthier by serving cauliflower and methi parathas for snacks. Health benefits of cauliflower and methi are plenty. Apart from being rich in vitamin C, cauliflower also contains loads of minerals, fiber and phytonutrients which protects us from several diseases like cancer, diabetes, etc. Methi/fenugreek leaves are rich in antioxidants and hence it aids digestion, lowers cholesterol, controls blood sugar and helps you lose weight.
So now you know how healthy this recipe is. So I am sure you all will try this recipe and ensure that your family eats healthy food.
Ingredients: Prep. Time: 60 Minutes, Serves: 6
For the dough:
1 cup Whole Wheat flour
2 teaspoon Oil
½ cup water
¼ teaspoon salt
For the stuffing:
2 cups grated cauliflower
½ medium sized onion, finely chopped
1 cup methi/fenugreek leaves, finely chopped
½ teaspoon turmeric powder
½ teaspoon red chili powder
5 garlic
1 green chili, finely chopped
1 teaspoon cumin seeds
1 tablespoon oil
Salt to taste
Ghee for frying the parathas, as needed
2) After cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.
3) Now add finely chopped garlic and green chilies and stir till raw smell of garlic goes away.
4) Add grated cauliflower and stir. Let this get cooked for 10 minutes.
5) Now add the finely chopped methi leaves and stir till methi leaves get cooked.
6) Add turmeric and red chili powder and stir.
Finally add salt to taste, mix and switch off the gas.
7) Let the stuffing cool down.
8) While the stuffing cools down, make the dough ready.
Mix wheat flour to make firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
9) Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.
10) Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
11) Place 2 tablespoon of the stuffing on it and close from all sides.
12) Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.
13) If you see any air bubbles while rolling, simply pat it gently with your fingertips.
14) Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.
15) After 5 Min's, apply 1 tsp ghee on the upper side and turn. Fry for 5 Min's.
16) The paratha is done. Serve it with curds or any dish.
Follow my blog with Bloglovin For more recipes with cauliflower, click here.
Click here for other paratha recipes and here for other breakfast options.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | PinterestFor the dough:
1 cup Whole Wheat flour
2 teaspoon Oil
½ cup water
¼ teaspoon salt
For the stuffing:
2 cups grated cauliflower
½ medium sized onion, finely chopped
1 cup methi/fenugreek leaves, finely chopped
½ teaspoon turmeric powder
½ teaspoon red chili powder
5 garlic
1 green chili, finely chopped
1 teaspoon cumin seeds
1 tablespoon oil
Salt to taste
Ghee for frying the parathas, as needed
Procedure:
1) To make the stuffing, heat a kadai and add oil. When the oil gets heated, add cumin seeds.2) After cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.
3) Now add finely chopped garlic and green chilies and stir till raw smell of garlic goes away.
4) Add grated cauliflower and stir. Let this get cooked for 10 minutes.
5) Now add the finely chopped methi leaves and stir till methi leaves get cooked.
6) Add turmeric and red chili powder and stir.
Finally add salt to taste, mix and switch off the gas.
7) Let the stuffing cool down.
8) While the stuffing cools down, make the dough ready.
Mix wheat flour to make firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
9) Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.
10) Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
11) Place 2 tablespoon of the stuffing on it and close from all sides.
12) Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.
13) If you see any air bubbles while rolling, simply pat it gently with your fingertips.
14) Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.
15) After 5 Min's, apply 1 tsp ghee on the upper side and turn. Fry for 5 Min's.
16) The paratha is done. Serve it with curds or any dish.
Follow my blog with Bloglovin For more recipes with cauliflower, click here.
Click here for other paratha recipes and here for other breakfast options.