As i said earlier stuffed parathas are my favourite. They does not require any curries to pair with. Simple to prepare food for travel. I prefer dry food for travel and this stuffed parathas absolutely fulfills my requirement. Even my kids likes the less spicy stuffed parathas.

       In case if you have some leftover parathas to store for next day also easy as they are dry so easy to transfer them in to a container. Stuffing can be made a day before and refrigerated and parathas can be made in minutes for busy days. I prepare the stuffing a day before and store it for holidays. It saves my time and i can able to concentrate other than cooking on Holidays.

Cauliflower Paratha

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: North Indian
Makes: 7-8 parathas

INGREDIENTS:
For Gobi stuffing:
Cauliflower/ Gobi- 1/2 big head (2 ½ cups)
Oil- 2 teaspoons
Jeera- 1/2 teaspoon
Onion, chopped-1 big
Ginger garlic paste- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon

For Parathas:
Atta/ Wheat Flour- 1½ cups
Salt- to taste
Oil- 2 teaspoons


 PROCEDURE:
  • To make cauliflower stuffing, grate the cauliflower using a carrot grater or separate the small florets from the cauliflower head and grind them coarsely by pulsing them inside a blender.You can chop them very finely too.
  • Heat oil in a pan and fry jeera. Add the chopped onion and cook for fifteen seconds. 
  • Add the ginger garlic paste and cook till the raw smell leaves. Add the ground or finely chopped cauliflower and salt.
  • Cook the cauliflower till soft the pan closed with a lid for about five minutes on low flame with out adding a any water. Add the masala powders turmeric powder, red chilli powder and garam masala and mix well and cook till the raw masala smell leaves for fifteen seconds. 
  • Add the chopped coriander leaves and switch off the gas.
  • Allow the mixture to cool. Once it cools down make them in to small lemon sized balls.
  • To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.
  • Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
  • Rest this dough covered for further 5 to 10 minutes to soften the dough. 
  • Divide the dough into 7-8 lemon sized balls.
  • On a floured surface spread the ball into a small disc.
  • Keep the cauliflower stuffing inside and gather the edges and press well to seal well.
  • Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.
  • Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.
  • Note: You can boil the cauliflower in water to half cook them and follow the same procedure if you feel that it might have some caterpillar inside.

Paratha Recipes

Cauliflower paratha