Gobhi(Cauliflower) Paratha

Gobhi(Cauliflower) Paratha Recipe

Gobhi or Cauliflower paratha is a popular breakfast recipe, you can have it as a main course too. Cauliflower paratha can be prepared in two different ways, either with cooked stuffing or with raw stuffing. In this recipe I am using the cooked version . Gobhi is slightly heavy hence ginger or carom seeds or both can be used in the stuffing of paratha. For additional flavor I have used kasoori methi in it you can also use fresh chopped methi leaves too. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Wheat flour(kneaded)- 2 cups
Gobhi-1 medium sized
Ginger(grated)-1 teaspoon
Onion-1
Coriander leaves- 1 tablespoon
Green chillies- 4
Salt – to taste
amchur powder-1 teaspoon
Red chilli powder- ½ teaspoon
Kasoori methi-1 teaspoon
Garam masala powder-1/2 teaspoon
Oil or ghee- 2 teaspoon for stuffing (extra for shallowfrying paratha)

Instructions:

Chop onion and green chillies
Grate or chop gobhi, extract its florets, wash them and finely chop them in vegetable chopper.

Heat 2 teaspoon oil in a pan or kadhai, add chopped onions, roast them till onions are golden in color, mix salt , redchilli powder, grated ginger, green chillies, garam masala powder, amchur powder, kasoori methi and chopped coriander and gobhi to it. Roast on high flame till moisture is dried up.
Remove it from pan and let it cool completely.
Take a ball of dough, roll out small roti, place 2 teaspoon stuffing in it, seal its edges, dust it with wheat flour and roll out paratha with light hands.

Heat gridle shallow fry paratha on both sides on high flame till it is golden in color and cooked properly.
Repeat the same process with the remaining dough and stuffing.

Gobhi paratha are ready to serve with accompaniment( any chutney or curd) of your choice.
You can also try other paratha recipes of my blog.
Notes:
Stuffing is cooked properly if it is roasted.
Making paratha with raw gobhi, don't add salt to it earlier, it should be added at the time when you are stuffing gobhi in paratha and it should be rolled out immediately, else gobhi will leave moisture and rolling out parathas will be difficult, same technique is used in onion parathas.

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Green Moong Dal Paratha

Green Moong Dal Paratha

Moong dal stuffed paratha is a healthy breakfast recipe, enriched with protein and fiber. Its taste enhances if served with the toppings of plain butter, salted butter or even with desi ghee. Rolling out stuffed parathas slighthly difficult for many of us, but once if dough(stiffness) and stuffing is adjusted properly you are able to make stuffed parathas with any ingredients easily. In winter we have wide range of parathas for example: mooli ka paratha,sai thoom ja phulka,gur ka paratha, aloo paratha and gobhi ka paratha prefered in dinner straight from gridle.Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 8hours | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Wheat flour- 2 cups
Whole moong dal- 1 cup
Grated ginger-1 teaspoon
Green chillies-3-4
Red chilli powder- ½ teaspoon
Amchur powder-1 teaspoon
Garam masala powder- ½ teaspoon
salt-to taste
ghee-for shallow frying
water-1/2cup for dal+kneading for dough
dry mint powder-2 teaspoon

Method:

• Soak moong dal over night.
• Wash and place it in pressure cooker with salt, and ½ cup of water.

• Cook it on high flame till 2 whistles, open pressure cooker and check if there is water in bottom place it again on flame and cook for another 2-3 minutes with lid uncovered, alternately you can strain extra water.
• Let it cool completely, add red chillipowder, amchur powder, garam masala powder , mint powder , chopped green chilli and grated ginger.

• Take small ball of wheat flour dough, roll out small sized roti, apply some ghee over it. Place a small portion of moong dal stuffing over it. Secure the edges of roti. Repeat the same process with the remaining dough and stuffing.

• Take one peda( moong dal stuffed ball), dust it with dry wheat flour, gently roll out paratha.

• Heat griddle or tawa, place paratha over it, roast on high flame by applying ghee on both sides.
• Prepare all the parathas with the same process.
• You can apply some butter on top, serve hot with chutney, pickle or curd.

Notes: 

stuffing should be dry enough, otherwise rolling out paratha will be difficult.

Tags: Moong dal paratha recipe , recipe of moong dal paratha , moong dal stuffed paratha , how to make moong dal paratha , how to make whole moong dal paratha , Indian breakfast recipes

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Pudina Paratha

Pudina Paratha
By Sandhya Khattri
Prep Time:10 minutes
Cook time:10 minutes
Serves: 4servings
Pudina paratha or mint paratha is another healthy breakfast recipe. Easy to prepare recipe with fresh mint leaves. You can pack pudina parathas for tiffin too. Mint is said to have so many health benefits hence I try to include this in my day2day cooking in both forms : fresh as well as dry mint in deep fried aloo, raitas and in chutney too. You can also try my another recipe of fresh mint pudiney waley aloo. As far as this recipe is concerned ingredients required and detailed instructions for the recipe are as follows:
Ingredients
fresh mint leaves- ½ bunch
wheat flour-2 cups
pepper powder-1/2 teaspoon
chat masala-1/2 teaspoon
salt-to taste
water-for kneading the dough
oil-for shallow frying parathas

Instructions:

Wash mint leaves thoroughly, grind them coarsely without water.
In a bowl add wheat flour, crushed mint leaves, pepper powder , chat masala and salt, gradually adding water knead soft dough, leave it for 5 minutes.
Divide the dough in equal parts, make ball of each part.
Take one ball roll out slightly thick full sized chapati

With the help of your finger make a circle(hole) in chapati
Starts rolling the edges of circle outwards this will form a shape of pipe
From one part of pipe start rolling it again till pipe ends, this will form a roll(peda).
This way layers will form in paratha
Repeat the process with all the balls.

Now take one part of roll ( first one which you prepared) place it on a rolling board
Heat tawa on high flame
Roll out paratha with light hands so that after cooking layers should be easily visible.
Cook parathas on hot tawa, first on high flame as it turns pinkish adjust the flame to medium to low, apply oil on both sides and cook properly.
Repeat the same process with all the parathas.
Serve hot with curd or pickle of your choice.

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