Cauliflower And Methi Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, sunflower oil, water. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 1
To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai
cauliflower (gobi) - grated/finely chopped(2 cups)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
When the oil gets heated, add cumin seeds
cumin seeds (jeera)(1 teaspoon) - 3
Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)green chilli - finely chopped(1)cumin seeds (jeera)(1 teaspoon) - 4
Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)garlic(5)green chilli - finely chopped(1) - 5
Once it is done, add grated cauliflower and let it cook for another 10 minutes
cauliflower (gobi) - grated/finely chopped(2 cups) - 6
Now add the finely chopped methi leaves and stir till the methi leaves are cooked
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)green chilli - finely chopped(1) - 7
Add turmeric and red chili powder and stir
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 8
Finally, add salt according to your taste, mix and switch off the gas
salt(1/4 teaspoon)salt - to taste - 9
Let the stuffing cool down
- 10
While the stuffing cools down, make the dough for the parathas
- 11
Add salt and oil to wheat flour and mix
whole wheat flour(1 cup)salt(1/4 teaspoon)salt - to taste - 12
Mould it into a soft yet firm dough by adding water little at a time
water(1/2 cup) - 13
Cover the dough with muslin cloth for 30 minutes
- 14
Make small balls from the dough of equal size
- 15
The size should be a little bigger than the table tennis ball
- 16
Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape
whole wheat flour(1 cup) - 17
Place 2 tablespoon of the stuffing on it and close from all sides
- 18
Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati
whole wheat flour(1 cup) - 19
If you see any air bubbles while rolling, simply pat it gently with your fingertips
- 20
Then apply 1 teaspoon ghee on the frying pan and place the paratha on it
ghee - for smearing - 21
After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn
ghee - for smearing - 22
Let it cook for 2-3 minutes more
- 23
Serve Cauliflower And Methi Paratha Recipe with Dhaniya Pudina Chutney and Pumpkin Raita
cauliflower (gobi) - grated/finely chopped(2 cups)methi leaves (fenugreek leaves) - finely chopped(1 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Cauliflower And Methi Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, sunflower oil, water. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
23 steps- 1
To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai
cauliflower (gobi) - grated/finely chopped(2 cups)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
When the oil gets heated, add cumin seeds
cumin seeds (jeera)(1 teaspoon) - 3
Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)green chilli - finely chopped(1)cumin seeds (jeera)(1 teaspoon) - 4
Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)garlic(5)green chilli - finely chopped(1) - 5
Once it is done, add grated cauliflower and let it cook for another 10 minutes
cauliflower (gobi) - grated/finely chopped(2 cups) - 6
Now add the finely chopped methi leaves and stir till the methi leaves are cooked
cauliflower (gobi) - grated/finely chopped(2 cups)onion - finely chopped(1/2)methi leaves (fenugreek leaves) - finely chopped(1 cup)green chilli - finely chopped(1) - 7
Add turmeric and red chili powder and stir
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 8
Finally, add salt according to your taste, mix and switch off the gas
salt(1/4 teaspoon)salt - to taste - 9
Let the stuffing cool down
- 10
While the stuffing cools down, make the dough for the parathas
- 11
Add salt and oil to wheat flour and mix
whole wheat flour(1 cup)salt(1/4 teaspoon)salt - to taste - 12
Mould it into a soft yet firm dough by adding water little at a time
water(1/2 cup) - 13
Cover the dough with muslin cloth for 30 minutes
- 14
Make small balls from the dough of equal size
- 15
The size should be a little bigger than the table tennis ball
- 16
Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape
whole wheat flour(1 cup) - 17
Place 2 tablespoon of the stuffing on it and close from all sides
- 18
Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati
whole wheat flour(1 cup) - 19
If you see any air bubbles while rolling, simply pat it gently with your fingertips
- 20
Then apply 1 teaspoon ghee on the frying pan and place the paratha on it
ghee - for smearing - 21
After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn
ghee - for smearing - 22
Let it cook for 2-3 minutes more
- 23
Serve Cauliflower And Methi Paratha Recipe with Dhaniya Pudina Chutney and Pumpkin Raita
cauliflower (gobi) - grated/finely chopped(2 cups)methi leaves (fenugreek leaves) - finely chopped(1 cup)
Rate this recipe
