Ingredients
For the stuffing:
1/2 cup washed and grated gobi / cauiflower
1/4 cup finely chopped methi / fenugreek leaves
1 small finely chopped onion
2 finely chopped green chillies or u can use red chilli powder
3 tsp oil
1 tsp jeera/ cumin seeds
1 tsp garam masala
3 tblsp finely chopped coriander leaves
Salt to taste
For the roti:
1 cup wheat flour
Salt to taste
2 tsp oil
Water as required to knead the dough
Procedure
Take flour, salt in a bowl, add oil mix well
Add water gradually and knead it into a smooth dough
Cover with a damp cloth and keep aside for 15 mins
To make the stuffing, heat oil in a pan, add jeera, when it starts crackling add onions and green chillies, and saute till onions are transparent
Add chopped methi and saute for 5 mins
Now add grated gobi and cook for 5 mins or until it becomes tender
Add garam masala powder, chopped coriander leaves, and mix well
Turn off the flame and add salt to taste and mix properly and your stuffing is ready
To make the paratha, divide the dough into portions and make balls
Roll into a thick roti, keep around 2-3 tblsp of stuffing in the center of the roti and seal it with the dough properly
Dust it with the flour and roll into paratha
Heat tava and cook the paratha adding ghee or oil on both sides until it becomes crisp and brown.
Serve hot parathas with curds, pickles, or lahsooni chutney or dal.
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