There are many types of parathas in Indian cuisine, which have different tastes and the way of making it is also unique. Out of these, today we have brought for you cauliflower paratha, which we can make any time in the morning, breakfast or dinner. You can also pack cauliflower paratha in your children's lunch box. It is easy to make and takes very little time to make it. So without wasting time, let's know the method of making cauliflower paratha. So first of all, let's know about the ingredients used in it.
Ingredients
For the filling:
2 tbsp oil
2 cups cabbage, grated
½ tsp green chillies, finely chopped
½ tsp turmeric powder
½ tsp Kashmiri red chilli powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
Salt, to taste
2 tsp coriander, finely chopped
For the chapati/paratha dough:
1 cup wheat flour
Salt, to taste
1 tsp oil or ghee
Water as required for kneading
¼ cup wheat flour, for sprinkling
For frying the parathas:
Ghee or oil as required
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| Gobhi Ke Parathe (Cauliflower Stuffed Parathas) |
Instructions
1. First, take wheat flour and add one tbsp oil and half tsp salt to it. Mix them well and make a soft dough with the help of water. Keep the kneaded dough covered for 15-20 minutes.
2. Remove the cabbage leaves and cut them into large pieces and wash them thoroughly. After washing, grate these pieces. Apart from this, you can also make fine powder with the help of a food processor.
3. Place a pan on the gas and heat one tablespoon of oil in it. After the oil is hot, add cumin seeds and fry them. Now add finely chopped green chilies, turmeric powder or coriander powder to it and then add cabbage powder, red chili powder, garam masala, salt and green coriander as per taste and mix. Keep stirring for 2 minutes. Cabbage pitthi is ready to be filled in parathas.
4. Break a ball of dough and roll it out to a diameter of about 4-5 inches. Place a tablespoon of cabbage pieces on it, fold it from all sides and close it. Now flatten this pitthi filled with dough with the help of the palm. Make it a little bigger with the help of your hands. Now with the help of a rolling pin, roll the paratha to a diameter of 6 or 7 inches. Put this rolled paratha on the pan and apply oil on both sides, and bake till it becomes golden brown. Make all the parathas in the same way.
5. Your Cauliflower Parathas are ready. Serve and eat hot Cauliflower Parathas with Aloo Matar ki Sabzi, Dahi Aloo, spicy Tadka Curd, Chutney, Raita, Pickle, and Butter.
Note:
- When rolling the parathas after filling the cabbage mixture, keep one thing in mind: roll them slowly with your hands. Otherwise, the mixture will fall out, and the paratha will also tear.
- Keep the flame medium while baking a paratha and make sure that the parathas do not burn.
- You can serve it in the morning with masala tea for breakfast.
- You can also add any vegetable of your choice to the cabbage mixture.
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