Garma Garam Parathas are best in winters. Stuffed with veggies, these whole wheat parathas are my family's favorite. In fact, I just realized that I make stuffed parathas very often. They are easy to make to take hot lunches to work, easy to heat, and easy to eat too. Shu loves them, and I love making these for him!!
Cauliflower has a peculiar taste...some people love it where as some do not. We love it!! Rustic Aloo Gobi with tandoori roti is also our favorite. Type 'Gobi' under 'Look up a recipe' search box on the right of this screen, and check out various recipes I have made using cauliflower: tikka, manchurian, tandoori, sabzi, and now paratha.
These parathas are very easy to make. Although I used a manual food processor to mince veggies, you can use a mixer grinder on pulse setting to mince it or finally chop or grate them.
Ingredients: (makes around 8-10 parathas)
1 medium to large cauliflower
1 large onion
1 inch ginger
1-2 green chilies
Handful of cilantro
Juice of fresh lemon
1+1/2 tsp. salt
1 tsp. red chili powder
1 tbsp. garam masala
3 cup whole wheat flour
1+1/2 tsp. salt
2 tbsp. oil
Water to make soft dough (around 1+3/4 cup, depending of type of flour you use)
Ghee or oil for frying paratha
Accompaniments:
Plain yogurt, sliced onions, lemon pickle
To make the dough:
Mix whole wheat flour with salt and oil. Add water to make a soft dough. Knead the dough for 3-4 minutes. Cover and leave it aside for least 15-20 minutes.
To make the stuffing:
- Remove cauliflower florets. and wash them well under water. Soak in salt water if needed to get rid of hidden guests :)
- In a food processor add cauliflower florets, roughly chopped onion, ginger, green chilies and cilantro, and finely mince and mix all together. This should yield around 3-4 cups of minced veggies.
- Remove in a bowl, add salt, chili powder, garam masala and juice of fresh lemon. Mix well and let it rest for some time ( around 10 minutes). This process lets out moisture, which can be squeezed out later while rolling paratha.
To make parathas:
- Divide the dough into 8-10 parts and roughly divide the stuffing too.
- Keep dry flour, oil or ghee by the side while making and frying parathas.
- Heat the griddle.
- Take 1 part of the dough. Dip into dry flour and roll into 4 inch disc.
- Take 1 part of stuffing in your palms and squeeze out the moisture.
- Place the stuffing in the center of the rolled dough. Bring the dough sides together and press them to fuse the dough.
- Gently press it. Use little dry flour and gently roll to form 6 inch diameter paratha.
- Place on hot griddle at medium heat. Wait for 2 minutes and flip the paratha. Add ghee or oil on top of the paratha, Flip and add ghee or oil on the other side. Flip and fry paratha till it is golden brown and done.
- Serve with chilled yogurt, sliced onions, and pickle of your choice.
- Enjoy!!
Here is step-by-step pictorial recipe:
Remove cauliflower florets. and wash them well under water. Soak in salt water if needed to get rid of hidden guests :)
In a food processor add cauliflower florets, roughly chopped onion, ginger, green chilies and cilantro, and finely mince and mix all together. This should yield around 3-4 cups of minced veggies.
This is a Wonder Chef manual food processor. I also have my 13 years old Cuisinart food processor that i love it. It just make mincing veggies easy on a busy weekday. It is easy to clean too... i just rinse it and put it in the dishwasher.
Remove in a bowl, add salt, chili powder, garam masala and juice of fresh lemon. Mix well and let it rest for some time ( around 10 minutes). This process lets out moisture, which can be squeezed out later while rolling paratha.
Mix whole wheat flour with salt and oil. Add water to make a soft dough. Knead the dough for 3-4 minutes. Cover and leave it aside for least 15-20 minutes.
Take 1 part of the dough. Dip into dry flour and roll into 4 inch disc.
Take 1 part of stuffing in your palms and squeeze out the moisture.
Yes, I wash and wipe my hands dry every time after this step. I have OCD for clean utensils which means I cannot touch the rooling pin or spatula with wet or with stuffing bits on my hand. :)
Place the stuffing in the center of the rolled dough. Bring the dough sides together and press them to fuse the dough.
Gently press it. Use little dry flour and gently roll to form 6 inch diameter paratha.
Place on hot griddle at medium heat. Wait for 2 minutes and flip the paratha. Add ghee or oil on top of the paratha, Flip and add ghee or oil on the other side. Flip and fry paratha till it is golden brown and done.
Serve with chilled yogurt, sliced onions, and pickle of your choice.
Enjoy!!
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