GOBI-SPRING ONION PARATHAS, how to make cauliflower-spring onion stuffed parathas

Please check my Gobi-methi parathas, wherein I have sauteed cauliflower and made.
But herein, I have used everything raw. There is definitely a marked change in the taste between the raw and cooked filling.
This is an exceptionally nutritious paratha.....
Cauliflower is a vegetable, that is naturally high in fiber and B-vitamins.
Since it is high in fiber and water content is high, it prevents constipation.
Lowers the risk of coronary heart disease, stroke and hyper tension.
Contains antioxidants that help prevent cancer.
Helps with sound sleep, learning and memory.
Abundant supply of Vitamin K, which is a good blood coagulant.
Supports healthy weight loss.
Keeps hormones in check.
Supports eye health, boosts the immune system,
Such a great vegetable is combined with Spring onions, which are excellent source of Vitamin K.C and A, they also improve bone density, aid in respiratory function, reduce risk of cancer, lower blood sugar levels, prevent stomach complications, and protect against various infections.

Ingredients

For the dough

Whole wheat flour - 3 cups

Oil - 2 tbsps

Salt to taste

For the filling

Cauliflower - 1, grated

Spring onion - 1 bunch, washed well and finely chopped

Fresh red chilli - 1, finely chopped

Green chilli - 1, finely chopped

Turmeric powder - 1/2 tsp

Chilli powder - 3/4 tsp

Coriander powder - 1 tsp

Cumin/jeera powder - 1 tsp

Amchur powder - 1 tsp

Garam masalaa powder - 1 tsp

Kasoori methi, well crushed - 2 tsps

Wheat flour - 2 tbsps

Enough oil and ghee mixed, to make the parathas

Salt added, to taste, while making parathas

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner

Prep time: 15 mts; Cooking time: 30 mts

Yields 20 parathas

Whole wheat flour measured and taken, salt added and oil added too

Kneaded into a soft dough, allowed to rest for couple of hours

Cauliflower grated

Finely chopped spring onions, red and green chillies, chopped, chilli, coriander, cumin, amchur, kasoori methi, well crushed, turmeric and garam masala powders added

all mixed well

2 tbsps wheat flour added to the filling, to take in the moisture of cauliflower

mixed well

A small amount of filling, enough for 2-3 parathas taken in a small bowl, and salt to taste added. Because, if  we add salt to the whole filling, it will start secreting water

2 small chapathis made

sufficient amount of filling spread on one piece of roti

Covered with another piece, and the corners pressed well, and gently patted

then rolled into a well shaped paratha, edges may be trimmed with a pizza cutter

Dry roasted on both sides on a non stick tava

flipped to the other side

1/2 tsp oil + ghee smeared and roasted to a golden colour.

This is my grand daughter special!!! she wanted some grated cheese to be topped!!!

Serve these extremely flavorful, delicious parathas with Walnut-red pepper chutney (recipe to follow)

This post first appeared in www.malpatskitchen.com

*Spring onions can be replaced by some sautéed mint leaves too

Categories: Rotis & Stuffed Parathas