GOBHI METHI PARATHA (Cauliflower and fenugreek leaves stuffed flat bread) , how to make cauliflower-methi paratha (with a short video)

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

Ingredients

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 www.malpatskitchen.com

Notes

* 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.

Categories: Rotis & Stuffed Parathas