Cauliflower Paratha / Gobi Paratha | Easy Paratha Recipes

Cauliflower paratha is part of my earlier paratha series. The main advantage of this recipe is that it can make even though who don’t like to eat cauliflower also have it happily.

Check out my other paratha recipes:

1. Spicy Aloo Paratha

2. Carrot Paratha

3. Beetroot Paratha

4. Cabbage Paratha

5. Raw Papaya Paratha

6. Mango Paratha

7. Peas Paratha

8. Baby Corn Paratha

9. Sweet Corn Paratha 

10. Thepla 

11. Palak Paratha

Recipe Cuisine : North Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 6-7 nos.

Ingredients:

Cauliflower (medium size)	1
Onion	2
Tomato Puree	¼ cup
Turmeric Powder	½ tsp
Red Chilli Powder	2 tsp
Garam Masala Powder	½ tsp
Amchur Powder (optional)	½ tsp
Salt	As required
Oil	1 tbsp
Cumin Seeds	2 tsp
For Making Parathas:
Oil / Ghee	As required
Wheat Flour	2 Cups
Water	As required

Procedure:

Procedure for making dough:

I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.

For Filling:

2. Chop the cauliflower into small size florets.

3. Heat 4 cups of water, then add turmeric powder and salt. Mix them well and add the cauliflower florets. Leave it for 5 mins.

4. Drain the water completely and wash them twice with normal water.

5. Grate the cauliflower using the small grater or grind them into a coarse paste using the mixie jar.

6. Remove the skin of the onion and chop it into small pieces.

7. Wash and make puree from 2 tomatoes using mixie jar.

8. Heat 1 tbsp of oil in a thick bottom pan, add cumin seeds and wait forpopping.

9. Add chopped onion and fry till the onion becomes translucent.

10. Add tomato puree and sauté till the raw smell goes off.

11. Add turmeric powder, red chilli powder, garam masala powder, amchur powder and salt.

12. Mix them well and sauté for few seconds.

13. Add Grated cauliflower (from 5) and sauté for 2 mins.

14. Add ¼ cup of water and mix them well.

15. Close the lid of the pan and cook till the cauliflower becomes tender and water absorbs completely.

16. Allow the cauliflower mixture into cool down completely and keep it aside.

For Making Parathas:

17. Make lemon size balls from the cauliflower mixture. But the stuffing ball should be smaller than dough ball.

18. Now divide the dough (from 1) into a lemon size balls.  Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

19. Press them gently, again dust the stuffed balls and roll it carefully.

20. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

       Mouthwatering and tasty paraths are ready to serve. Serve with Mango Mojito or Raitha ot Pickle.

Note:

1. Adjust the spice level according to your taste.

2. Amchur powder is optional. If you don’t have amchur powder, add lemon juice at the end.

3. Adjust the onion level according to your taste.

Read More

Raw Papaya Paratha | Easy Paratha Recipes

In my hometown, there is abundant papaya. But my family does not like to have more of it. I made this papaya paratha and didn’t tell about its ingredients. Everyone liked and devoured it.

Click here to view more paratha recipes like carrot, cabbage, babycorn, mango, peas etc.,

Recipe Cuisine : South Indian | Recipe Category: Paratha

Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 5 nos.

Ingredients:

For Dough:
Wheat Flour	1 cup
Salt	As required
Oil	2 tsp
Water	As required
Oil	For making paratha
For Stuffing:
Grated raw papaya	1 cup
Finely Chopped Onion	¼ cup
Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Turmeric Powder	¼ tsp
Garam Masala Powder	½ tsp
Salt	Required
To Temper the Stuffing:
Oil	1 tsp
Cumin Seeds	1 tsp
To Garnish:
Finely Chopped Coriander Leaves (optional)	1 tbsp

Procedure:

How to make grated papaya?       

a. Cut the papaya into two halves horizontally.

b. Peel the skin of the papaya using the peeler.

c. Then cut it into small pieces.

d. Grate them using the grater and keep it aside.

Making dough:

1. In a bowl, add wheat flour, salt and oil. Mix them well.

2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.

Making Stuffing:

3. Heat the oil in a pan, add cumin seeds and wait for splutter.

4. Then add the chopped onion and sauté till they become translucent.

5. Now add the finely chopped tomatoes and sauté till they become mushy.

6. Add grated raw papaya (from d) and sauté till the raw smell of the papaya goes off.

7. Then add red chilli powder, coriander powder, turmeric powder and salt. Sprinkle little water; Sauté till the papaya becomes tender.

8. Add finely add garam masala powder and chopped coriander leaves (if used). Mix them well and cook for 2 mins. Allow it to cool down completely.

Making Parathas:

9. Now divide the dough (from 2) into a lemon size balls.

10. Now dust the dough ball and roll it into a small circle. Keep 2 tbsp or required amount of stuffing in its center. Then bring the edges to the center.

11. Again dust the stuffed balls and roll it carefully.

 12. Heat the tawa and transfer the papaya paratha, sprinkle the oil and cook both sides till the black spots starts.

       Really healthy and tasty raw papaya paratha ready to serve. Serve it with raitha.

Note:

1.  Sprinkle required water till the papaya becomes tender.

Read More

Mango Sweet Paratha

     My kid likes Chapathi dishes very well. So I have been experiments with different type of chapathis/paratha recipes. Recently we bough lot of naturally ripened mangoes from Uzhavar Santhai (farmers market) in my native place. I wanted to try a different recipes with these mangoes.  

     Mango Sweet Paratha was one of those recipes which became very big hit not only with my family but my neighbors also.

     Don’t  miss trying this recipe because kids really will love this.

Click here for more Paratha Recipes.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 7 (appx.)

Ingredients:

Ripe Mango	2
Wheat Flour	As Required
Sugar	1 tbsp
Salt	A pinch
Oil	For make parathas

Procedure:

1. Remove the skin of the ripe mangoes. Scoop out the pulp from mangoes.

2. Grind them into a fine paste using the mixie jar.

3. Then add the sugar and salt. Again grind it into a fine paste.

4. Transfer the paste into a bowl.

5. Now add the wheat flour little by little and knead it into soft and pliable dough. No need to add water to knead the dough.

6. Leave it for 10 mins. Make lemon size balls from the dough. Roll the balls into thin circles using the rolling pin. Use wheat flour for dusting.

7. Heat the tawa and transfer the paratha (rolled circles), sprinkle the oil and cook both sides till the black spots starts.

                                      Tasty and aromatic paratha is ready.

Read More

Peas Paratha

      The greenness of the Peas Paratha makes it very tempting to have a bite. Peas Paratha is one of the best Paratha variety I have made.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 8-10 Parathas

Ingredients:

For Stuffing:
Fresh Peas	1 cup
Green Chilli	1-2
Ginger	1 inch
Coriander Leaves	Handful
Salt	To taste
Amchur Powder	1 tsp
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
For Dough:
Wheat Flour	1 ½ cup
Water	As required
Oil	1 tbsp
Salt	As required
For Paratha:
Oil	For making parathas

Procedure:

Procedure for making dough:

I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.

For Stuffing:

1. Pressure cook the peas with ¼ cup of water for 1 whistle in a high flame.

2. After pressure has gone, strain the water from the peas and allow it to cool down completely.

3. Grind the green chilli and ginger into a paste using the dry mixie. Take  it out from the jar and keep it aside.

4. Now add the peas (from 2) and grind them into a coarse paste using the same jar.

5. Then add coriander leaves and salt. Again grind them into a coarse paste.

6. Heat the oil in a pan, add cumin seeds and wait for popping. Add the ground green chilli paste ( from 3) and fry for a minute.

7. Then add the peas paste ( from 5) and amchur powder. Mix them well and sauté until the mixture becomes thick.

8. Allow it to cool down completely and make lemon size balls from the mixture. But the stuffing ball should be smaller than dough ball.

9. Now divide the dough (from I) into a lemon size balls.  Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

10. Press them gently, again dust the stuffed balls and roll it carefully.

11. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

Click here for more Paratha Recipes.

Read More