Gobi Methi Paratha

Paratha is unleavened flat bread made generally with dough and ghee.  This is prepared plain or stuffed with an exotic filling and can be eaten with raita or pickle as an accompaniment.  It is a very traditional popular breakfast dish in the north of India eaten with just a dollop of yoghurt too!!  My preference is to use oil instead of  ghee – parathas can be made to suit the individual’s taste in terms of the filling, shape and size!

Ingredients to make 20 parathas

For the Dough

2 Cups of wheat or wholemeal Flour
1 Cup of Warm Water (approximate – add just enough to mix into a soft dough)
1 Tsp Salt
Oil (for shallow frying)

For the filling

3 Cups of cauliflower florets
Small bunch of methi leaves (finely chopped)
1 Small onion (finely chopped)
1 Pod Garlic (Optional – finely chopped)
1 Tsp Red chilli powder
A Pinch of Turmeric Powder
2 Tsp Ajwain (optional)
1 Tsp Salt
2 Tbs Oil


Gobi Cauliflower Methi leaves Paratha Recipe

Gobi Methi Paratha

Preparation of the filling

Microwave the cauliflower florets for 4-5 minutes and keep aside
Heat the 2 tablespoons of oil in the pan, add the chopped onion, methi leaves and garlic
Saute for a few minutes till the onion is glassy and soft
Stir through the cooked cauli florets, add the red chilli powder and mix thoroughly for a few minutes on a medium flame
Cool the filling and keep aside

Preparation of the Dough

Mix the flour, salt and the filling
Add the warm water little by little and knead the mixture to make a firm but soft dough
The 2 teaspoons of the ajwain may be added at this stage
Divide the paratha mix into medium sized balls

Preparation of the Parathas

Roll out the individual balls of the paratha mix into a tear shape, patting the dough with some wheat flour from time to time so that it does not stick to the rolling pin
In a flat pan add a drop of oil and gently slide the Paratha ensuring that it is cooked on a medium flame
When the bottom side of the Paratha is golden brown, turn it with a flat ladle to the other side
Add half a teaspoon of oil around the Paratha
The Paratha is done when the other side turns golden brown as well

Note: My preference is to mix the flour and the filling to make the parathas. The other method of making stuffed parathas is to roll out the dough to 3 cms in diameter, place small sized filling in the centre and fold the dough on all sides. Roll out the paratha with the filling into the desired shape and size to about 6-8 cms in diameter
If the dough is not firm enough, add a little more of the wheat flour to make into a soft but firm dough