Ingredients for Cauliflower & potato stuffed paratha, yogurt ratia 🧅🥔
- 11/2 cups cauliflower grated
- 4-5 boiled potatoes 🥔 mashed
- 11/2 tbsp ginger-garlic paste 🧄
- 2 tbsp green chillies paste
- Salt to taste🧂
- 2 small size chopped onions 🧅
- 2 tbsp chopped coriander leaves
- 1 cup fresh fenugreek leaves chopped
- 1 tsp cumin seeds
- 2 green chillies finely chopped
- 1 tsp Chaat masala for sprinkle
- 1 tsp coriander & cumin powder
- 1/2 tsp black pepper powder
- 2-3 tbsp Oil / ghee
- Yogurt onion 🧅 & 🍅 tomato ratia
- 1 cup yogurt
- 3 chopped onions 🧅
- 2 chopped tomatoes 🍅
- 2 tbsp finely chopped coriander leaves
- 2 finely chopped green chillies
- 1/2 tsp roasted cumin powder
- 1/4 tsp Chaat masala
- 1/2 tsp black pepper powder
- Salt to taste 🧂
- Kashmiri red chillies powder 🌶️ for sprinkle
- Oil/ ghee for cooking parathas
- For dough:
- 11/2 whole wheat flour
- 1 tsp oil
- 1/2 cup water
Cooking Instructions for making Cauliflower & potato stuffed paratha, yogurt ratia 🧅🥔
For dough: combine all the ingredients in a deep bowl and mix gently, knead into a soft dough using approx 1/2 of water, cover and keep aside. Check and clean cauliflower florets, grate it well, keep aside, boil potatoes 🥔, when tender and soft, remove from flame, let it cool down, then grate them, keep aside.clean and check, remove unwanted leaves🌱, Cut finely chopped fenugreek leaves, keep aside.
For stuffing : heat oil/ ghee, add cumin seeds, when start to crackle, add chopped onions 🧅 stir it, add ginger-garlic paste 🧄, mix.add finely chopped green chillies, stir.
Add grated cauliflower,mix, cook for 5 mins, add salt🧂mix, add chopped fenugreek leaves 🌿, cook for 5 mins on medium heat, add kashmiri red chillies powder 🌶️, black pepper powder, coriander & cumin powder, green chillies paste mix well.
Add boiled & mashed potatoes 🥔, mix well, cook for 5 mins on low – medium flame, remove from flame, add chopped coriander leaves and mix well.stuffing is ready
To make paratha :Divide the dough into 7 equal portions, roll out a portion of the dough into 4 diameter circle using dry wheat flour for rolling, place one portion of the stuffing in the centre of the circle, bring together all the sides in the centre, seal tightly.
Roll out again into 7″ diameter, using dry wheat flour for rolling.heat a non- stick griddle and cook the paratha on medium flame, using a little or 1/2 tsp oil/ ghee, till golden brown spots appears on both sides. Remove from griddle and add in serving plate, sprinkle Chaat masala on hot parathas, serve hot.
Serve with yogurt onion 🧅 & tomato 🍅 ratia, butter if you like.
For yogurt onion 🧅 & 🍅 tomato ratia: in a bowl add yogurt, whisk well till smooth, add chopped onions 🧅, chopped tomato 🍅, chopped green chillies, roasted cumin powder, salt 🧂,black pepper powder, Chaat masala mix well, serve with cauliflower & potato parathas.
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