Gobhi ka Paratha

Gobhi ke parathe

Gobhi ke parathe (stuffed wheat flour flatbread stuffed with spicy cauliflower) is the best meal for a lazy Sunday brunch!! Though any variety of stuffed parathas will fall in this catagory like – Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)  Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion) and Mooli ka paratha (wheat flour flat bread stuffed with spicy radish) .  Stuffed Gobhi ke Parathe  require a little extra effort, so I prefer to keep them safe for Sunday brunches.

Gobhi ke Parathe is ready!

Generally people are hesitant to prepare stuffed parathas in their kitchen. They find it slightly complicated and always feel that homemade ones are no match for restaurants’ ones. Personally, I never liked stuffed parathe in restaurants. First reason is that the stuffing doesn’t go well with my taste. Next, I always feel that in restaurant they make very thick paratha. You might say that I am too fussy in my food habits, but not really, I can give you a long list of desserts that I can have any time only in restaurants!! But any variety of paratha – I prefer them to prepare in my kitchen.

Take care of a few points and you can prepare the best gobhi ke parathe in your kitchen…

  1. Wheat flour dough should be more loose than chapati/roti’s dough. If dough is hard, then while rolling paratha you will have to apply slightly more pressure and stuffing will come out from the sides.
  2. Stuffing should not have a lot of moisture. Wet stuffing will be troublesome while rolling the dough.
  3. Let stuffing cool down properly – don’t ever fill hot stuffing in paratha.
  4. Don’t overfill the stuffing. While rolling, stuffing will come out from the sides. But don’t fill too less also, otherwise there wouldn’t be any taste. With a few trials you will be an expert in any kind of stuffed parathas.

Ingredients:

Cauliflower 600 grams
Oil 2 tbsp
Ginger ( grated) 1/4 tsp
Green chillies (chopped) 3-4
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/4 tsp
Dry mango powder 3/4 tsp
Garam masala 1+1/4 tsp
Red chilli powder 1 tsp
Salt as per your taste
Oil for preparing paratha
Wheat flour dough
Dry wheat flour

Process:

Cut cauliflower florets, wash them, let the water rinse out completely and then grate them.

cauliflower florets (phoolgobhi)

Grated cauliflower ( kaddukas ki hui gobhi)

Heat 2 tbsp oil in a wok and crackle rai, hing and jeera.  Add grated cauliflower, grated ginger, chopped green chilies followed by all spices, except dry mango powder (amchoor) .  Mix everything well and let it cook until cauliflower becomes soft. Keep on stirring in between and cover the pan. When mixture is ready, add dry mango powder, mix it well and let this masala cool down completely.

Cauliflower mixture is ready ( gobhi masala parathe ke liye tyaar hai)

Prepare wheat flour dough and heat tava. Take a small portion from the dough  (approximately 50-60 grams) and make a round ball, apply some dry flour on it and roll it evenly with the help of rolling pin in a small round shape.

Keep some cauliflower mixture on rolled dough and seal it by pinching from all the sides. Don’t stuff too much masala otherwise while rolling it will come out from the sides.

Gobhi ka masala bharne ke liye tyaar hai

Again apply some dry flour and roll this by applying very light pressure in a round shape, carefully and evenly, from all sides.

Rolled gobhi ka paratha( gobhi ka paratha sekne ke liye tyaar)

Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side too.

Apply oil on gobhi ka paratha

Paratha will puff up beautifully if you have rolled evenly.

Gobhi ka paratha

To make paratha crisp, use slightly more oil and press it from both the sides with spatula. That extra oil will give paratha beautiful colour and nice crisp cover. Serve hot  with curd, chutney, butter or pickle!!

Gobhi ke Parathe is Ready!!

I like it best with butter!!!

Gobhi ke Parathe with butter!!

 

Spicy lachhedar Podina Paratha

Paratha (Indian flat bread roasted with oil) is my all time favorite in all three meals of the day. And if it is spicy lachhedar podina paratha (Layered flatbread with fresh mint leaves) with a mix of wheat flour and gram flour, I can have it daily in breakfast with Kairie ki loungi (raw mango dish) or Raw Mango Chutney with Jaggery. Even though now I have significantly controlled my food cravings and breakfast is always very healthy, I will come jumping with joy if you are inviting me over breakfast to have spicy lachhedar podina paratha!!

Usually plain paratha or stuffed paratha is prepared with wheat flour. But lachhedar paratha is prepared with maida (white flour) as maida is very elastic making it easier to create multiple layers. But I hardly use maida for my daily meals. It is always wheat flour rotis for lunch and dinner. So I decided to prepare lachhedar paratha also with wheat flour. Along with wheat flour I added gram flour too. Gram flour turned paratha crisp and it enhanced the taste.

There are a few more recipes on different parathas in the blog. You can take a look:

Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Methi ke parathe

Ingredients :

80 gm gram flour (besan)
80 gm wheat flour
1 tsp salt
1 tsp red chilli powder
1/8 tsp asafoetida (hing)
Fresh mint leaves chopped 1 /4 cup(optional)
1 tsp cumin/carom seeds
3/4 cup Water ( reduce or add if required)
Dry wheat flour for dusting
Oil for roasting paratha

Process :

Take wheat flour, gram flour, salt, carom/cumin seeds, red chilli powder and chopped mint leaves in a broad vessel and prepare soft dough with the help of water .

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Take a small portion of dough (50-60 gm) and smear it in dry flour and roll that between your palms in round shape. With the help of rolling pin, roll it evenly from all sides. If required, use dry flour while rolling.

Brush it up with oil.

Spread wheat flour all over it.

Carefully fold it into pleats, press them gently and again spread some dry flour around and roll it.

If you are using white flour, then at this point, we will stretch it vertically, but as wheat flour doesn’t have that elasticity we will straight away roll it in a round shape.

Again apply some dry flour and roll evenly with the help of the rolling pin to get a round shape.

Heat griddle (tava in Hindi) and place the paratha on it. Flip to the other side when tiny bubbles start appearing from one side. Follow the same for other side too.

 

When paratha is roasted nicely from both the sides, take it off from tava and serve hot crisp lachhedar paratha with curd, pickle or any chutney.

If you want to try lachhedar paratha without podina, then just don’t add mint leaves and follow the same process. See those layers – aren’t you dying to try!!

 

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Radish (mooli) is used as a vegetable for lunch or dinner, as salad and during breakfast as mooli ka paratha ( wheat flour flat bread stuffed with spicy radish). Mostly people either like radish or they don’t like it at all. Nobody compromises to have it in any form.
Generally in India people use white radish. At my parent’s house during winter season just before lunch my mother or I used to pick fresh radish from our kitchen garden for salad. You just can’t beat the taste of home grown fresh vegetables!!

Winter season is the best time to enjoy hot food. Generally in North India plain paratha or stuffed paratha is very common for breakfast. But at our house everyone used to be in a hurry to go to the school or college early in the morning so stuffed parathas were always prepared for dinner. Memories of having hot parathas in the kitchen with all family members is very nostalgic memory at my parent’s house.

I have a few more posts on stuffed parathas in the blog….

Aaloo ka Paratha (paratha with spicy potato stuffing)

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Ingredients:

To prepare radish masala:

3 medium size radish, 2 chopped green chillies, grated ginger, 1 tsp oil, salt, red chilli powder, dry mango powder (amchoor), turmeric powder, asafoetida and garam masala.

For paratha:
Wheat flour dough, dry wheat flour and oil.

Process :

Wash, peel and grate radish.

Heat 1 tsp oil in a pan and add grated radish , chopped green chillies, grated ginger and all spices.

Mix it and cook radish till the water completely evaporates.

Prepare wheat flour dough and heat tava. Take a small portion from the dough, approximately 50 gm and make a round ball, apply some dry flour on it and roll it in a small round shape.

Place some radish masala (just about 35 to 40 gm) on it and seal it by pinching from all the sides.

Again apply some dry flour and roll this in a round shape carefully and evenly from all sides. Don’t put too much pressure while rolling.

Carefully Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

If you have rolled paratha evenly, it will puff up beautifully.

Serve hot  mooli ka paratha with curd, chutney, butter or pickle!!

 

 

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Weekend comes with a demand or hidden wish for special breakfast or brunch. For this Saturday, I had thought of doing pyaaz ke parathe. Manish and Apoorva both want only aaloo ke parathe! If I would have asked their choice, I could never prepare any other variety for paratha. So, I did the preparation and served them both onion paratha. Both wanted next one aaloo ka paratha. I knew very well that I am going to get this feedback only , so I had kept aaloo masala ready.

But I thoroughly enjoyed two onion paratha with plain curd,  mint chutney and butter!!

I have posted  recipe for aaloo ke parathe Aaloo ka Paratha (paratha with spicy potato stuffing)and coriander chutney Coriander Chutneyalso in the blog…. mint chutney also has same procedure as coriander chutney, just replace coriander leaves to mint leaves .

Ingredients :

Onion (medium-sized) 4

Green chillies 3-4

Ginger         tiny piece

Oil              1tsp

Salt, red chilli powder,  garam masala powder,  dry mango powder, one pinch asafoetida. (add all spices as per your taste)

Wheat flour dough

Dry wheat flour

Oil for roasting paratha

Process :

Chop onions and green chillies finely and grate ginger.

Heat oil in a pan and add chopped onions, green chillies and grated ginger. Roast them till they become light brown.

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Add salt, red chilli powder, garam masala powder, dry mango powder and hing (asafoetida) and switch off gas. Let it cool down completely .

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Prepare wheat flour dough and heat tava. Take a small portion from the dough and make a round ball, apply some dry flour on it and roll it in a small round shape.

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Keep some onion masala on it and seal it by pinching from all the sides.

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Again apply some dry flour and roll this in a round shape carefully and evenly from all sides.

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Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

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If you have rolled paratha evenly it will puff up beautifully.

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Serve hot  onion paratha with curd, chutney, butter or pickle!!

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Methi ke parathe

Methi ke garam garam karare parathe aur ek cup adrak vaali kadak chai!!!! That’s all I want on a chilly winter morning, my favorite breakfast!
I always like crispy methi ke parathe. Methi leaves give parathas beautiful green colour and make them crispy.

 

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In Jaipur we used to get clean methi leaves without stems, so no need to go through the cleaning process. It was a boon for a person like me who loves to cook green veggies but always feels lazy to clean them.

But still, the moment I see fresh green bunches of coriander, mint, spinach or methi leaves on the vegetable shop, I couldn’t resist buying them. Even once Manish (poor guy, not able to differentiate all different green leafy veggies) couldn’t resist appreciating those fresh green bunches and wished if we werr a cow, we would have finished it all!!! Lol 😂😂😁😁

Come, let’s prepare healthy methi ke parathe…..

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Ingredients :

Methi leaves
Wheat flour
Salt (according to your taste)
Red chilli powder (according to your taste)
Hing (asafoetida) a pinch
Oil
Water

Process :

Wash methi leaves under running water nicely and keep them in a strainer till all water drains out.

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Now chop leaves very fine.

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In a broad vessel take wheat flour and add chopped methi leaves, salt, chilli powder and hing.

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With the help of water prepare dough.

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Brush your ready dough slightly with oil to avoid it drying.

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Now take a small portion of dough, roll it between your palms, apply some dry flour and roll it in a small round circle.

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Apply few drops of oil on it.

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Fold it, and again apply few drops of oil, do last fold and  give it a shape of triangle. Again apply dry wheat flour on both the sides, roll it with rolling pin slowly and evenly on clean and dry kitchen counter, keeping triangle shape.

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If rolling in triangle shape is difficult for you, then after applying oil on small circle, pinch the edges together closely and neatly and bind them.

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Now press this mould slightly and roll in dry flour from both the sides.

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Roll this slowly and evenly with rolling pin in round shape. Don’t roll it too thin, otherwise it will stick on kitchen counter.

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Heat tawa on medium heat and carefully with the help of your palm place paratha on tawa.

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Once it gets slightly roasted from one side (tiny bubbles on top are the signs that it’s time to flip) flip it with the help of flat laddle (once you are used to, then flipping can be done with fingers).

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Apply oil on roasted side and follow the same procedure for other side too.

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Keep on pressing paratha from all sides with the help of a laddle until it is nicely browned and crisp.

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Serve it in breakfast (or anytime, for that matter!) with curd, pickle, butter or chutney.

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Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Have youever tried Aaloo ka paratha ( wheat flour stuffed bread with spicy potatoes stuffing)  for breakfast?

Stuffed Paratha or plain paratha is a very popular breakfast in North India. During my school days, I used to take two parathas daily in my lunch box,  sometimes with veggies and sometimes with different kinds of pickles. After finishing lunch also, we used to keep on licking mango pickle piece.😋😋😋😋 My mother used to prepare different varieties of homemade pickles, specifically for our lunch box. And when mango pickle jar was about to get empty, she used to prepare paratha with the remaining oil of pickle. It used to give such a nice tangy and spicy taste to paratha that one could just roll paratha and keep on taking bites with hot tea!!!!!

In UP there was a tradition to prepare plain parathas compulsorily for dinner with dry veggies and curd. Slowly, because of health consciousness, people have shifted to rotis.

Punjabi moms and grannys pour their heart and love in parathas serving you in breakfast with dollaps of butter….

At my parent’s house in Jaipur during winter, once in a week, we used to have dinner with Aaloo ka Paratha,  Gobhi ka paratha or Methi ka paratha with green Coriander Chutney. My mother used to prepare garam garam parathe and we all, along with my sisters, brother and father used to eat in kitchen only. It used to be very cozy, warm and intimate dinner while exchanging sharing our day’s activities. After dinner having a small piece of jaggery was must during winter season…
Good old days of childhood!!!!!!!!

After marriage I was introduced with the idea of having any kind of paratha,  either plain or stuffed only in breakfast. Here Sunday special used to be aaloo ka paratha! So I also followed the same tradition of having stuffed parathas in breakfast only.

Apoorva and Manish both like aaloo ka paratha a lot, so I end up preparing that once a week…

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Ingredients :

Boiled potatoes
Kneaded wheat flour dough
Dry wheat flour
Oil/ghee

Spices:

Salt, dry mango powder(amchoor), garam masala, asafoetida(hing), red chilli powder, finely chopped green chillies and if you want, can add finely chopped green coriander leaves also, but make sure that after washing coriander leaves, water completely dries out, otherwise aaloo masala will be soggy and it will be very difficult to roll paratha.
I am not giving any fixed quantity for spices as every individual has different taste buds. Some prefer very spicy and others might prefer moderate or balanced.

Process :

Peel and mash boiled potatoes. Mash them nicely otherwise big chunks will be a problem while rolling paratha. Add above mentioned spices as per your taste.

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Heat tawa on gas stove. Keep the flame on medium.

Now take a small portion of dough, probably size of a tennis ball, roll it between your palms, roll it into dry flour and roll it on clean kitchen counter with rolling pin in a small round shape.

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Place a small amount of ready aaloo masala in it.

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Hold the edges together by pinching – close neatly and press the mould softly.

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Again roll this in dry flour so that while rolling, dough should not be sticking on the kitchen counter.

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Now roll it with rolling pin in round shape slowly and carefully so that masala stays inside the paratha.

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Flip again carefully and touch both sides to the dry flour.

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Roll it again, but be careful that it does not become very thin.

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Now heat tawa on gas stove. We don’t want very hot tawa – it should be medium hot (make sure that tawa is completely neat and clean).

Carefully place rolled paratha on tawa with the help of your palm.

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Once it gets roasted little bit from one side (tiny bubbles are the sign to flip), flip it to the other side with the help of flat laddle.

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Apply oil/ghee on slightly roasted side and again flip.

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Apply oil/ghee to this side too.

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Keep on flipping  paratha and keep pressing it lightly with the laddle until it is brown and crisp from both sides.

Serve with butter, Coriander ChutneyStuffed chillies , plain curd, raita or pickle.

Delicious lip smacking breakfast is ready!!!

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