Jowar/ Sorghum-Radish Paratha | Gluten Free Mooli Paratha

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chapathi

Jowar-Radish Paratha

Radish masala stuffed Gluten free ,Jowar ( Sorghum)Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4  parathas
Ingredients:

1. Jowar /Sorghum flour- 3/4 Cup(+ extra for dusting)
2. Water - 1 Cup
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

To prepare the dough,bring 1 cup water to a boil along with 1/2 tsp oil and salt to taste.Reduce flame to low and add the jowar flour to the boiling water.Mix well for about a minute or until it turns really thick.

Switch off the stove,cover and keep aside for about 2 minutes.Transfer the dough to another bowl and leave for 5 to 7 minutes or until cool enough to handle.Knead well to form a soft dough.

Divide the dough into 8 equal parts.Roll a portion of the dough into a circle  on a floured surface,keep aside.(Dust the working surface and rolling pin with jowar flour to avoid sticking)

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.).

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.Heat a nonstick /iron tawa ,place the paratha and let it cook for few seconds.

Coat the paratha with a thin layer of water.Wait until the water evaporates and flip the paratha and let it cook.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• Make sure you knead the dough while it is still hot. 
  

Jowar-Radish Paratha

Radish masala stuffed Gluten free ,Jowar ( Sorghum)Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4  parathas
Ingredients:

1. Jowar /Sorghum flour- 3/4 Cup(+ extra for dusting)
2. Water - 1 Cup
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

To prepare the dough,bring 1 cup water to a boil along with 1/2 tsp oil and salt to taste.Reduce flame to low and add the jowar flour to the boiling water.Mix well for about a minute or until it turns really thick.

Switch off the stove,cover and keep aside for about 2 minutes.Transfer the dough to another bowl and leave for 5 to 7 minutes or until cool enough to handle.Knead well to form a soft dough.

Divide the dough into 8 equal parts.Roll a portion of the dough into a circle  on a floured surface,keep aside.(Dust the working surface and rolling pin with jowar flour to avoid sticking)

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.).

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.Heat a nonstick /iron tawa ,place the paratha and let it cook for few seconds.

Coat the paratha with a thin layer of water.Wait until the water evaporates and flip the paratha and let it cook.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• Make sure you knead the dough while it is still hot. 
  

Jowar-Radish Paratha

Radish masala stuffed Gluten free ,Jowar ( Sorghum)Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4  parathas
Ingredients:

1. Jowar /Sorghum flour- 3/4 Cup(+ extra for dusting)
2. Water - 1 Cup
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

To prepare the dough,bring 1 cup water to a boil along with 1/2 tsp oil and salt to taste.Reduce flame to low and add the jowar flour to the boiling water.Mix well for about a minute or until it turns really thick.

Switch off the stove,cover and keep aside for about 2 minutes.Transfer the dough to another bowl and leave for 5 to 7 minutes or until cool enough to handle.Knead well to form a soft dough.

Divide the dough into 8 equal parts.Roll a portion of the dough into a circle  on a floured surface,keep aside.(Dust the working surface and rolling pin with jowar flour to avoid sticking)

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.).

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.Heat a nonstick /iron tawa ,place the paratha and let it cook for few seconds.

Coat the paratha with a thin layer of water.Wait until the water evaporates and flip the paratha and let it cook.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• Make sure you knead the dough while it is still hot. 
  

Mushroom Paratha

chapathi - Hi Mom How To Make Cake, On this share chapathi, I have provide any thing about cake

chapathi

Mushroom Paratha

Mushroom masala stuffed Indian flat bread.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Makes: 4  parathas

Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Mushroom stuffing:

1. Cumin seeds - 1/4 tsp
2. Green chilies,finely chopped - 1/2 to 1 tsp ( or according to taste)
3. Ginger - Garlic paste - 1/2 tsp
4. Onion,finely chopped - 1/4 cup
5. Kashmiri chili powder- 1/2 tsp( or to taste)
6. Turmeric powder - 1/4 tsp
7. Black pepper powder - 1/4 to 1/2 tsp( according to taste)
8. Cumin powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Mushroom,finely chopped- 2 cups
11. Coriander leaves,chopped - 2 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for at least 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add green chilies , ginger -garlic paste and onion.Saute until onion turns golden brown.

Next add kashmiri chili powder,turmeric powder,black pepper powder,cumin powder and garam masala powder.Saute for few seconds.

Add chopped mushrooms and mix well.Cook stirring well in between until the mixture turns almost dry. Add salt to taste and mix well.

Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  
  

Mushroom Paratha

Mushroom masala stuffed Indian flat bread.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Makes: 4  parathas

Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Mushroom stuffing:

1. Cumin seeds - 1/4 tsp
2. Green chilies,finely chopped - 1/2 to 1 tsp ( or according to taste)
3. Ginger - Garlic paste - 1/2 tsp
4. Onion,finely chopped - 1/4 cup
5. Kashmiri chili powder- 1/2 tsp( or to taste)
6. Turmeric powder - 1/4 tsp
7. Black pepper powder - 1/4 to 1/2 tsp( according to taste)
8. Cumin powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Mushroom,finely chopped- 2 cups
11. Coriander leaves,chopped - 2 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for at least 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add green chilies , ginger -garlic paste and onion.Saute until onion turns golden brown.

Next add kashmiri chili powder,turmeric powder,black pepper powder,cumin powder and garam masala powder.Saute for few seconds.

Add chopped mushrooms and mix well.Cook stirring well in between until the mixture turns almost dry. Add salt to taste and mix well.

Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  
  

Mushroom Paratha

Mushroom masala stuffed Indian flat bread.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Makes: 4  parathas

Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Mushroom stuffing:

1. Cumin seeds - 1/4 tsp
2. Green chilies,finely chopped - 1/2 to 1 tsp ( or according to taste)
3. Ginger - Garlic paste - 1/2 tsp
4. Onion,finely chopped - 1/4 cup
5. Kashmiri chili powder- 1/2 tsp( or to taste)
6. Turmeric powder - 1/4 tsp
7. Black pepper powder - 1/4 to 1/2 tsp( according to taste)
8. Cumin powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Mushroom,finely chopped- 2 cups
11. Coriander leaves,chopped - 2 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for at least 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add green chilies , ginger -garlic paste and onion.Saute until onion turns golden brown.

Next add kashmiri chili powder,turmeric powder,black pepper powder,cumin powder and garam masala powder.Saute for few seconds.

Add chopped mushrooms and mix well.Cook stirring well in between until the mixture turns almost dry. Add salt to taste and mix well.

Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  
  

Mooli Paratha | Radish Paratha

chapathi - Hi Mom How To Make Cake, On this share chapathi, I have provide any thing about cake

chapathi

Mooli Paratha

Radish masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4  parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.Reserve this water to prepare the dough.

In a bowl,combine together whole wheat flour,radish juice ,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  

Mooli Paratha

Radish masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4  parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.Reserve this water to prepare the dough.

In a bowl,combine together whole wheat flour,radish juice ,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  

Mooli Paratha

Radish masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4  parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Radish stuffing:

1. Radish,grated- 1  cup,packed( 2 medium)
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/8 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger and Garlic paste - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/8 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/8 tsp
10. Garam masala powder- 1/4 tsp
11. Coriander leaves,chopped - 1 tbsp( optional)
12. Salt- to taste
13. Oil- as required

Instructions:

Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.Reserve this water to prepare the dough.

In a bowl,combine together whole wheat flour,radish juice ,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.

Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.

Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.). 

Gently place the other paratha on top.Press the edges using your finger tips.

Roll paratha gently to seal completely.

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
• I halved the recipe( as you can see in the step by step pics)
  
  

Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

chapathi - Hi Mom How To Make Cake, On this share chapathi, I have provide any thing about cake

chapathi

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas.