Paratha is a whole wheat Indian bread. Stuffed parathas are very common in North Indian homes, especially Punjab, Haryana & Delhi. The most common vegetable stuffing being, boiled potatoes, cauliflower & raddish. Indian cottage cheese/Paneer is also stuffed & popularly known as paneer paratha. The stuffed parathas are generally served with a dollop of butter, yogurt/curd & pickle. Parathas & a glass of juice are generally served for morning breakfast as it is a complete meal by itself.
Gobi paratha at my home is usually served as dinner or goes as a lunch box item. I pack them for my hubby & son. Parathas need a little practice on rolling & stuffing. Once that art is acquired, it is a breeze to make them :)
Makes 6 parathas
Preparation time: 30mins
Cooking time: Approximately 90secs for each paratha.
Whole wheat flour/atta: 1 cup
Warm water: Around 1/2 cup
Salt: To taste
Warm oil: 1 tsp (optional)
For the stuffing:
Shredded cauliflower: 2 cups
Green chilli paste: 1 tsp (Adjust according to the heat needed)
Ajwain/Om kaalu/ Carom seeds: 1/2 tsp
Chaat masala: a big pinch (optional)
Lemon juice: 1 tsp
Salt: According to taste
Wheat flour for rolling the paratha
Butter/Ghee: 1 tsp for each paratha
Additional butter: a blob on each paratha (optional, I don't normally add them & you all know why ;) )
Add wheat flour, salt to a broad vessel. Mix them & make a well in the center. Pour the water, oil & mix the flour thoroughly until a smooth & stiff dough is formed.(Just like the normal roti/chapathi dough) Knead the dough for 2-3 mins. Cover the dough & allow it to rest for 30- 60mins.
Shred the cauliflower. Add the finely chopped green chillies(or green chilli paste), carom seeds, salt, chaat masala & lemon juice. Mix it well & let it sit in the fridge for 30mins. This helps the cauliflower to absorb the flavors. During the resting period, the cauliflower would have oozed some water.
- Make a medium lime sized ball of the dough. 1 cup dough yields around 6 balls (roughly).
- Squeeze out the water from cauliflower mixture. Draining the mixture will not suffice. Fill your palm with the mixture, apply force & squeeze out as much water as possible.
- Roll the dough into a small 2.5 to 3 inch diameter circle. Put a tbsp of stuffing in the center of the rolled dough & close the ends as shown below.
- Repeat the above procedure for all the remaining balls.
- Take the stuffed balls, dip them in the dry wheat flour & roll them gently into 6inch diameter or 1/2 cm thick rotis.
- Meantime, heat the griddle. When griddle is hot, place the rolled paratha. Pour oil/butter to the sides of the paratha & shallow fry on both sides. Ensure to cook the paratha on a medium high flame.
- Repeat the rolling & shallow frying for the remaining stuffed dough.
- Smear the hot parathas with some more butter & serve them hot with pickle & yogurt.
- Try to keep the stuffing as dry as possible, else the stuffing will ooze out while rolling.
- Remember to cook the parathas on a medium high heat, otherwise the parathas turn hard.
- Some people are concerned about the raw stuffing inside. Dont worry, the stuffing inside will be cooked properly. Remember we have shred the cauliflower. Not only that, after rolling, it would have become a thin layer inside.
- For better taste, generously add ghee/butter while shallow frying.