Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup finely chopped cauliflower (gobhi)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- 1 teaspoon amchur powder
- 1 teaspoon ajwain
- 1 teaspoon salt
- 2 tablespoons oil
- Water as required
Special equipment needed:
- Rolling pin
- Frying pan
Step-by-step instructions:
1. In a large bowl, mix together the whole wheat flour, cumin seeds, coriander powder, garam masala, red chilli powder, amchur powder, ajwain and salt.
2. Add the oil and mix well.
3. Add water as required and knead into a soft dough.
4. Cover the dough and set aside for 15 minutes.
5. Divide the dough into 8 equal parts.
6. Take one part of the dough and roll it into a circle of about 5 inches in diameter.
7. Place the rolled dough on a flat surface.
8. Place the chopped cauliflower in the center of the dough.
9. Gather the edges of the dough and seal the stuffing inside.
10. Roll the stuffed dough into a circle of about 6 inches in diameter.
11. Heat a frying pan over medium heat.
12. Place the paratha on the pan and cook for 1-2 minutes.
13. Flip the paratha and cook for another 1-2 minutes.
14. Apply some oil on both sides of the paratha and cook until golden brown.
15. Serve hot with yogurt or pickle.
Time:
Preparation Time: 15 minutes
Cooking time: 10 minutes
Temperature: Medium
Serving Size: 8 parathas
Nutritional Information:
Calories: 200
Fat: 6g
Carbohydrates: 30g
Protein: 6g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Cumin seeds can be substituted with carom seeds.
- Coriander powder can be substituted with cumin powder.
- Garam masala can be substituted with curry powder.
- Red chilli powder can be substituted with paprika.
- Amchur powder can be substituted with lemon juice.
- Ajwain can be substituted with fennel seeds.
Variations:
- The stuffing can be varied by adding other vegetables such as potatoes, carrots, peas, etc.
- The parathas can be served with chutney or raita.
Tips and tricks:
- The dough should be soft and pliable.
- The parathas should be cooked on medium heat to ensure even cooking.
Storage instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The parathas can be reheated in a pan or in the microwave.
Presentation ideas:
The parathas can be served on a plate with yogurt or pickle.
Garnishes:
The parathas can be garnished with chopped cilantro or mint leaves.
Pairings:
The parathas can be served with yogurt, pickle, chutney or raita.
Suggested side dishes:
The parathas can be served with a side of dal, curry or salad.
Troubleshooting advice:
- If the parathas are not cooking evenly, reduce the heat.
- If the parathas are sticking to the pan, apply some more oil.
Food safety advice:
- The parathas should be cooked thoroughly before serving.
- The parathas should be stored in an airtight container in the refrigerator.
Food history:
Stuffed parathas have been a part of Indian cuisine for centuries. The stuffing for the parathas can vary from vegetables to paneer or even meat.
Flavor profiles:
The parathas have a savory and spicy flavor due to the spices used in the stuffing.
Serving suggestions:
The parathas can be served as a snack or as a meal with yogurt, pickle, chutney or raita.
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Region: Indian