Cauliflower methi stuffed paratha is an Indian flat bread in which a stuffing made of cooked cauliflower and fenugreek leaves(methi) is stuffed inside the paratha and cooked to perfection. This is usually served in Indian homes and makes a perfect Indian breakfast recipe.
Making a dry subzi and filling it inside a paratha makes a healthiest breakfast. Not just breakfast we can also have cauliflower methi paratha for dinner with curd/yogurt, raita, pickle or chutney.
Also check other paratha recipes:
- Paneer paratha
- Aloo paratha recipe
- Stuffed radish paratha
- Cabbage and dal stuffed paratha
- Broccoli aloo lifafa paratha
- Mushroom paratha
Children normally do not like to eat methi subzi. So, make a delicious stir fry and stuff it inside a paratha and serve it to the kids. They will surely love it. Make hot parathas, wrap them in an aluminium foil and pack it into their school snack or lunch box. You too can carry it to your office. Make the snack time healthier by serving cauliflower and methi parathas for snacks.
Ingredients to make stuffed paratha with cauliflower and methi:
- Flour: Whole wheat flour is used in making this gobi methi stuffed paratha.
For the stuffing:
- Vegetables: Cauliflower, onion and fenugreek leaves(methi) are used to make the stuffing inside the cauliflower methi paratha.
- Spices: Red chili powder, turmeric powder and cumin seeds are the spice powders used in making this Indian paratha.
- Garlic: Few garlic pods are added to add flavour to the stuffed paratha.
- Green chili: A finely chopped green chili is added to this paratha recipe. This is an optional ingredient.
- Oil: Vegetable oil is used in this recipe while making dough and while making a stir fry with cauliflower and methi.
- Ghee: Ghee is added to fry the stuffed parathas.
How to prepare cauliflower methi stuffed paratha?
For making the stuffing:
- Heat a kadai or pan and add oil. When the oil gets heated, add cumin seeds and let them crackle.
- Add finely chopped onion and sauté till onion turns pinkish.
- Now add finely chopped garlic and green chilies and stir till raw smell of garlic goes away.
- Add grated cauliflower and stir. Let this get cooked for 10 minutes.
- Now add the finely chopped methi(fenugreek) leaves and stir till the leaves get cooked.
- Add turmeric and red chili powder and stir.
- Finally add salt to taste, mix and switch off the gas.
- Let this cauliflower methi stuffing cool down.
For making dough:
- In a mixing bowl, add whole wheat flour, salt and oil and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
- Make small equal sized balls from the dough. The size should be a little bigger than the table tennis ball.
- Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
- Place 2 tablespoon of the stuffing on it and close from all sides.
- Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a roti.
- If you see any air bubbles while rolling, simply pat it gently with your fingertips.
- Apply 1 teaspoon ghee on the frying pan and place the paratha on it.
- After 5 minutes, apply 1 teaspoon ghee on the upper side and turn. Fry for 5 minutes on low flame.
Health benefits of cauliflower and methi are plenty. Apart from being rich in vitamin C, cauliflower also contains loads of minerals, fibre and phytonutrients which protects us from several diseases like cancer, diabetes, etc. Methi/fenugreek leaves are rich in antioxidants and hence it aids digestion, lowers cholesterol, controls blood sugar and helps you lose weight.
Also check cauliflower stir fry
So now you know how healthy this recipe is. I am sure you all will try this gobi methi paratha recipe and ensure that your family eats healthy food.
Cauliflower Methi Stuffed Paratha
Ingredients
For the dough:
- 1 cup whole wheat flour
- 2 teaspoon Oil
- ½ cup water
- ¼ teaspoon salt
For the stuffing:
- 2 cups cauliflower grated
- ½ medium sized onion finely chopped
- 1 cup methi/fenugreek leaves finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 5 garlic
- 1 green chili finely chopped
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- To taste salt
- Ghee for frying the parathas as needed
Instructions
For making the stuffing:
- Heat a kadai or pan and add oil. When the oil gets heated, add cumin seeds and let them crackle.
- Add finely chopped onion and sauté till onion turns pinkish.
- Now add finely chopped garlic and green chilies and stir till raw smell of garlic goes away.
- Add grated cauliflower and stir. Let this get cooked for 10 minutes.
- Now add the finely chopped methi(fenugreek) leaves and stir till the leaves get cooked.
- Add turmeric and red chili powder and stir.
- Finally add salt to taste, mix and switch off the gas.
- Let this cauliflower methi stuffing cool down.
For making dough:
- In a mixing bowl, add whole wheat flour, salt and oil and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
- Make small equal sized balls from the dough. The size should be a little bigger than the table tennis ball.
- Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
- Place 2 tablespoon of the stuffing on it and close from all sides.
- Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a roti.
- If you see any air bubbles while rolling, simply pat it gently with your fingertips.
- Apply 1 teaspoon ghee on the frying pan and place the paratha on it.
- After 5 minutes, apply 1 teaspoon ghee on the upper side and turn. Fry for 5 minutes on low flame.
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Note: This recipe was published on 16th Mar 2016 and is republished.
Beautiful pics. Thanks for sharing this recipe..
welcome