For the Dough:
3 cups Whole Wheat Flour
For the Filling:
2 cups Cauliflower Florets
2 tsp red chilli powder
1 tsp Jeera
1 tsp cumin and coriander powder
1 tsp any garam masala powder (I used MTR multipurpose curry powder)
½ tsp Turmeric Powder
Fresh Coriander Leaves
Dough and filling
- Knead the flour, by adding warm water and salt and make a pliable dough. Cover it and keep it aside for an hour.
- Now, for the filling grate the cauliflower florets and chop the onions finely.
- In a pan, pour a tsp of oil, when it is hot, add jeera.
- When jeera turns brown add onion and saute it well till it is soft.
- Add turmeric powder, chilli powder, coriander and cumin powder and saute well.
- You will get nice flavour, when you use green chillies. But to you serve it for kids, it avoid using that and substitute it with red chilli powder.
- Now add grated gobi and saute it well, until they are cooked.
- Add salt and fresh coriander and saute it until all the water evaporates and filling is dry.
- Knead the dough well and make equal medium sized balls.
- Roll the dough to thick roti.
- Now place about a tbsp of filling in the middle and close it by bringing the other edges in the middle and make the stuffed ball.
- Dust with the flour and roll it into thick roti's using rolling pin.
- Place it in hot tawa and cook it on both the sides until golden brown.
- Serve it hot with raitha and pickle.
Whenever I do stuffed parata's, I prefer to serve it with raitha and pickle, so that you get the taste if the stuffed parathas to the fullest.
Onion tomato raitha
Thick curd - 1 cup
Onion - 1/2
tomato - 1
coriander and curry leaves
Chop onions and tomatoes and chillies finely. Add it to thick curd and add salt. Garnish it with fresh coriander and curry leaves.