stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha |
by Tarla Dalal
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stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with 44 amazing images.
stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha is a meal by itself. Learn how to make healthy cauliflower whole wheat methi paratha.
To make stuffed gobi methi paratha, for the stuffing heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds. Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes. Remove from the flame and divide the stuffing into 6 equal portions. Keep aside.
Then place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 1 to 3 to make 5 more parathas. Serve immediately.
A vegetable paratha is so convenient to eat when you’re in a hurry to get the day started. Try these mildly spiced easy stuffed Indian paratha for a filling and nourishing morning meal. Accompany it with some curds for a protein rich fare.
These healthy cauliflower whole wheat methi paratha are enriched with fibre and vitamin C which are a ladder to maintain a healthy gut and reduce inflammation in the body respectively. Methi, further adds appreciable amounts of iron, thus helping to maintain hemoglobin levels.
Tips for stuffed gobi methi paratha. 1. Serve gobi methi paratha with curds to make a healthy Indian breakfast. 2. Use a spatula and press down to cook the stuffed gobi methi paratha evenly. 3. To grate cauliflower, wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem.
Enjoy stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with step by step photos.
For the stuffing- Heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds.
- Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes.
- Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
- Remove from the flame and divide the stuffing into 6 equal portions. Keep aside.
How to proceed- To make stuffed gobi methi paratha, place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle.
- Grease a non-stick tava (griddle) using 1/4 tsp of oil.
- Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides.
- Repeat steps 1 to 3 to make 5 more parathas.
- Serve the stuffed gobi methi paratha immediately.
How to pack- Cool slightly, wrap in an aluminum foil and pack in a tiffin box.
Stuffed Gobi Methi Paratha recipe with step by step photos
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like stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. You can see our collection of different types of parathas. Below are some of my favorite stuffed breakfast paratha recipes that you can relish also for lunch :
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- mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with amazing 23 images.
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what is stuffed gobi methi paratha made off? healthy gobi whole wheat methi paratha is made from 6 half cooked whole wheat chapattis, oil for cooking and stuffing off 2 cups grated cauliflower, 1 cup finely chopped fenugreek (methi) leaves. 2 tsp oil, 1 1/2 tbsp finely chopped green chillies, 1/4 tsp turmeric powder (haldi) and salt to taste. See below photo of list of ingredients for gobi methi paratha.
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- Low Carb : Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. One cup of cauliflower has only 2.9 grams of carb. Lettuce and Cauliflower Soup is a perfect delicacy for a healthy life style.
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Weight Loss : One cup of Cauliflower contains only 22 calories and is an excellent vegetable for your health. Eat it often without guilt. It will add bulk to your diet and will make you feel fuller when tried in the form of Quick Cauliflower Stir-fry. You will feel satiated for a longer period and refrain from eating extra calories making it a essential vegetable in your weight loss.
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See 10 benefits of phool gobi.
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- Methi leaves are low in calorie | One cup of methi leaves gives only 13 calories making it a good choice for those controlling their calorie intake. It will not only add bulk to your diet but also will make you feel fuller. You will feel satiated for a longer period and refrain from eating extra calories.
- Strong Antioxidant | Being enriched with antioxidants like Beta Carotene and Vitamin C, it helps to build body’s immune system to fight against common illnesses. 1 cup Methi gives 36.4% of RDA (Recommended Daily Allowance) for Vitamin C and 13.65% of RDA for Vitamin A. Care should be taken while cooking as Vitamin C is easily destroyed with heat. Avoid overcooking of Vitamin C rich vegetables.
- See 9 benefits of methi leaves.
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- Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones.
- Diabetic Friendly: Being rich in Magnesium, whole wheat flour contributes to many health benefits and will improve insulin response by lowering insulin resistance. Excellent for controlling blood sugar levels through the presence of Zinc also.
- See detailed 11 benefits of whole wheat flour.
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To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate or deep glass bowl. In this plate the flour won’t spread and fall off and also will be easy to knead the dough. Ingredients required for roti is 3/4 cup whole wheat flour (gehun ka atta), 1 tbsp oil and a pinch of salt to make 6 rotis.
take images from https://tarladalal.com/roti--how-to-make-soft-roti-or-phulka-or-chapati-38565r
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Then add 1 tablespoon of oil. Oil helps to bind the flour and also keeps the rotis soft.
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Then add a pinch of salt, but it’s optional. Salt is to add flavour and taste to the roti, as many people don’t like their rotis bland.
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Then add water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour.
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Keep adding water as required and knead the dough. As you keep kneading the dough you will understand how much more water to add.
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Knead and gather the dough from the sides of the parat to form a mass. Add water so that the dough is soft but not sticking to your fingers at all.
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Check the dough for softness and add some water and oil as needed. Punch the dough with your knuckles and keep on kneading for around 2 minutes or until the dough is soft and pliable. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll.
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Keep the kneaded dough aside covered with a soft cloth or bowl for 15 to 20 minutes. If you wish you can make the rotis immediately, but I suggest keep the dough aside for some time as it gives a nice texture and the rotis will be softer and more fluffy.
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The roti dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough should be spacious and should be covered tightly to prevent it from drying.
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How to make the rotis
- To make roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the Chapati to be dry. After 20 minutes, divide the dough into 6 equal portions. Take a portion of the dough and roll between your palms and flatten it.
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Using a little whole wheat flour for rolling, start rolling out the dough till it is a thin circle of 150 mm. (6”) diameter. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard.
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Heat a non-stick tava (griddle) on a high flame and when hot, lower the flame and place the roti gently over it. The best way to check if the tava is ready is to drizzle a few drops of water on the tawa.If it sizzles, you are ready to make your roti.
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Cook it till small blisters appear on the surface. This should happen in about 15 seconds.
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Flip over and cook the other side the same way. Your half cooked roti is ready to be used to make parathas.
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Keep aside in a plate.
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Heat 2 tsp oil in a non-stick pan.
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Add 1 tbsp finely chopped green chillies. If you want the paratha spicier then add 1 1/2 tbsp finely chopped green chillies.
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Add 1/4 tsp turmeric powder (haldi).
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Sauté on a medium flame for a few seconds.
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Add 2 cups grated cauliflower.
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Sauté on a medium flame for another 2 to 3 minutes.
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Add 1 cup finely chopped fenugreek (methi) leaves.
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Add salt to taste. We added 1/2 tsp salt.
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Sauté on a medium flame for 1 to 2 minutes.
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Remove from the flame and divide the stuffing into 6 equal portions. Keep aside.
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To make stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati.
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Fold it over to make a semi-circle.
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Heat a non-stick tava (griddle) and grease it with oil.
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Place paratha on tava.
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Cook stuffed paratha for 20 seconds on medium heat.
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Then grease the top of the stuffed paratha.
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Flip over and cook the other side of the paratha the same way.
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Use a spatula and press down to cook the stuffed paratha evenly.
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Keep flipping and cooking the paratha till golden brown. Your roti is ready.
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Cut each stuffed gobi methi paratha | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | in half.
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Serve stuffed gobi methi paratha | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | immediately.
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Serve gobi methi paratha with curds to make a healthy Indian breakfast.
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Use a spatula and press down to cook the stuffed gobi methi paratha evenly.
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How to grate cauliflower? Wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem.
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Stuffed Gobi Methi Paratha - a healthy one dish meal.
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Witj 4 g of fibre per paratha, this dish qualifies as a fibre rich fare which can benefit diabetics and heart patients to manage blood sugar abd blood cholesterol levels in the body.
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This much fibre also helps to add satiety and prevent binge eating, which is especially beneficial for all those are aiming weight loss.
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Cauliflower and fenugreek also have abundance of antioxidants which can help in reducing inflammation in the body, thus protecting all the organs of the body including the heart.
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One paratha at dinner with a healthy clear soup is a perfect nutritious meal.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 120 cal |
| Protein | 3.5 g |
| Carbohydrates | 17 g |
| Fiber | 4 g |
| Fat | 4.6 g |
| Cholesterol | 0 mg |
| Sodium | 278.6 mg |
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