Cauliflower And Methi Paratha

   
          I try to make parathas at least once in two weeks, an ideal weekend lunch or brunch. As the parathas  have some kind of vegetable stuffed with, I usually serve it with some pickle, curd and a salad on the side. I've never tried anything other than aloo parthas or radish parathas, this is my first attempt to make these cauliflower parathas, the thought of grating the cauliflower so finely had put me off, but my new food processor made the job easier. I added methi for the extra flavor, and for a first try they turned out to be too good..


For The Stuffing

• Cauliflower - 1 small grated
• Methi - 3/4 cup chopped very finely
• Onion - 1 medium finely minced
• Garlic - 3 pods grated
• Turmeric Powder - 1/2 teaspoon
• Chilli Powder - 2 teaspoon
• Roasted Cumin Powder - 1 teaspoon
• Amchur Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon

For the Outer Layer

• Whole Wheat Atta - 3 cups
• Turmeric - 1/4 teaspoon
• Curd - 1/4 cup
• Roasted Cumin Powder - 1/2 teaspoon

Grated cauliflower, minced onion and chopped methi

Saute the onion and garlic

Add the methi and the powders

Add the cauliflower

The stuffing

Method 
           Prepare the dough for the outer layer mixing up all the ingredients and enough water. For the stuffing, heat some oil, add the mustard seeds, once the spluttering stops, add the garlic and onion, saute for at least 5 mins, add the chopped methi, chilli powder, turmeric powder, salt, saute for few more mins. Now, add the cauliflower, mix well and cook till dry, then add the cumin and amchur powders and mix well.

Place the stuffing

Fold the dough over the stuffing

Roll the parathas

Cook it on both sides

To Make The Parathas
          Take a big lemon size ball of the dough, roll it slightly, keep a big marble size filling, close the dough over and make a ball one more time, then using some flour, roll it out carefully into parathas. Put them on a hot tawa, adding some oil cook them on both sides for a couple of mins, till you see brown spots. Serve them hot with some pickle and curd.

Sending this to Vardhini who is guest hosting Healing Foods - Cauliflower Event for Siri.

Note 
This is how I rolled out the parathas, after making the ball with the stuffing, roll it first halfway on the side which we closed the dough over the filling, then flip it over, apply some flour and roll it on the other side, this way I got to make thin parathas without much mess.