Stuffed Cauliflower Parathas Video by Tarla Dalal

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Crisp and tasty parathas that none can refuse, the stuffed cauliflower paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower make this a nutritious dish, which is crispier than normal parathas due to the additional of rice flour. Aromatic herbs like coriander and mint along with green chillies give these parathas a naturally strong aroma that kindles one's appetite.

Recipe Description for Stuffed Cauliflower Paratha, Gobi Pudina Paratha

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 parathas
Show me for parathas

Ingredients

For The Dough
1/2 cup rice flour (chawal ka atta)
3/4 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp oil
salt to taste
milk for kneading

For The Cauliflower Stuffing
1 1/2 cups finely chopped cauliflower
1 tbsp oil
salt to taste
1/4 tsp turmeric powder (haldi)
3 tbsp finely chopped coriander (dhania)
3 tbsp finely chopped mint leaves (phudina)
1 1/2 tsp finely chopped green chillies
freshly ground black pepper (kalimirch) powder to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

For Serving
fresh curd (dahi)

Method

For the dough

Combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk.
Cover with a lid and keep aside for 15 minutes.

For the cauliflower stuffing

Heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 6 equal portions and keep aside.

How to proceed

Divide the dough into 6 equal portions.
Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti.
Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out.
Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 5 to make 5 more parathas.
Serve hot with fresh curds.

See step by step images of Stuffed Cauliflower Paratha, Gobi Pudina Paratha Recipe

RECIPE SOURCE : Kadhai and Tava Cooking Delights