Monday, July 17, 2017

Posted by Mala at 12:30:00 AM No comments
Cauliflower........which fights cancer, boosts heart health, is anti-inflammatory, rich in minerals and vitamins, low in calories, boosts brain health, supports detoxification, aids in good digestion, anti oxidants and phyto nutrients galore has been combined with the fresh Methi leaves which are rich in calcium, phosphorus and a good source of iron and Vitamin C, in this stuffed paratha, made of whole wheat flour.
Just imagine, how healthy these parathas are, how satiating they will be...
Here is the link for Dhal makhani
Please check my Glossary for any unknown terms


For the Dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Oil - 2 tsps
Ghee - 1 tsp
Ajwain/carom seeds - 1/2 tsp
Oil and ghee, to cook the parathas, as needed.

For the stuffing
Cooking oil - 2 tsps
Jeera / cumin seeds - 1 1/2 tsps
Green chillies - 2-3, chopped fine
Cauliflowers - 2, grated fine
Methi/fenugreek leaves - 1 bunch, washed and chopped
Chilli powder - 1 tsp
Cumin / jeera powder - 11/2 tsps
Coriander powder - 11/2  tsps
Channa masala powder - 1 tsp
Salt to taste

Recipe Cuisine: North Indian; Category: Breakfast, Lunch, Dinner;
Prep time: 20 mts; Cooking time: 30 mts

Yields 15 parathas

Gobhi methi parathas

All the ingredients for the dough in a bowl, and all kneaded to a soft, pliable dough, and allowed to rest for 2-3 hours

Heat oil in a pan, season jeera and green chillies, and now, add the grated cauliflower and all the spice powders mentioned above

Mix well, now add the fresh, chopped methi leaves and salt to taste. Addition of water will cause some water secretion, keep in low flames, and saute well till all the water is absorbed. Needless to say, by now, cauliflower and fenugreek leaves would have cooked well and taken in all the flavors.

Keep the filling in a bowl and allow it to cool down fully

Roll a roti, keep the filling liberally, spreading it all over. 

Make another roti, close the one with filling with the other roti, gently pat, dust with wheat flour, and flatten. 

Flatten gently and roll into a slightly thick paratha, and trim the edges with a pizza cutter.

Dry roast the roti on a well heated up  nonstick tava or pan, dry roast both sides, then drizzle a drop of oil or ghee , whatever you like, and cook till golden color, light brown spots appear on both sides. Flames always on the lowest, you will be amazed to see how the roti puffs up as if it is a phulka, giving us the assurance that it is getting cooked well.

Serve the hot, delicious parathas with dhal makhani

This post first appeared in
* For a new flavor, I added channa masala. You can add garam masala or any such masala.
* You can add cilantro/coriander leaves also. I did not. Just wanted the aroma and taste of methi to dominate.


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