Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Paratha/Flatbread

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Cauliflower Paratha or Gobi Paratha

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Cauliflower Paratha or Gobi Paratha

Serves: makes 8 parathas

Ingredients:

For the stuffing:

  • 1½ cup grated cauliflower
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger grated
  • 1 tablespoon garam masala
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon fresh grated coconut

  • 2 teaspoon lemon juice

    For the cover:

  • 2 cups whole wheat flour

  • Salt to taste
  • Water to kneas the dough

  • 1 teaspoon oil

  • Oil or butter to brush

Method:

  1. Add whole wheat flour and salt in a bowl. Make medium to stiff consistency dough by adding little water at a time. Add 1 teaspoon oil all over the dough. Keep it aside and covered for 30 minutes.
  2. Heat oil in a pan. Add cumin seeds and let them crackle. Add grated cauliflower. Stir quickly and add ginger, garam masala, and turmeric powder. Mix well. Cook for a minute.
  3. Add grated coconut, salt and lemon juice. Give a final stir. Turn off the flame. Do not overcook the cauliflower mixture. Cool down the mixture completely.
  4. Heat tava/griddle. Take 2 small balls from the dough. Roll them into a small disk. Add 1½-2 tablespoon of cauliflower mixture on one dough circle. Place another dough circle on top of the mixture. Press the edges with your fingertips and seal them properly. Sprinkle some flour on the stuffed paratha and start rolling again.
  5. Roll into a bigger circle or the desired size circle. Be gentle while rolling as the stuffing may come out. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
  6. Serve hot with ketchup or yogurt.
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Cabbage Paratha

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Cabbage Paratha

Serves: 4 persons (around 16 parathas)

Ingredients:

  • 2 cups grated cabbage
  • 1 tablespoon pickle masala (I used mango pickle masala)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon carrom seeds
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1½-2 cups whole wheat flour
  • Water to knead the dough (if necessary)
  • 2 tablespoon oil+ oil to brush the parathas

Method:

  1. Add grated cabbage in a bowl. Add pickle masala, red chilli powder, turmeric powder, carom seeds, and salt. Mix well with your hands.
  2. Add whole wheat flour and 1 tablespoon oil. Mix everything and make smooth dough. apply 1 tablespoon oil all over the dough.
  3. Heat tava/griddle. Make equal size of balls out of the dough. The number of parathas depends on how big you make the dough ball. Get extra flour in a plate for dusting.
  4. Take one ball and flatten between your palms. Dip into the flour and start rolling in a circular shape.
  5. As you done rolling, place it on hot tava/griddle. Cook it from both the side by flipping to the other side. Brush some oil to the both sides.
  6. Serve hot with green chutney or ketchup.

Note:

You may also like stuffed cabbage paratha