Yes, no one can eat just one. No, I am not talking about Pringles. I am talking about ‘garma garm’ hot-from-the-stove Parathas. Winter afternoons, whether spent on a small terrace or in a big garden with your family, are incomplete without the Parathas. Now let’s elevate the paratha experience even further.
Gobi and Mooli /cauliflower and radish are winter veggies that can be turned into paratha stuffings. Not a fan of Mooli or Gobi? Don’t turn up your nose at these veggies just yet. Remember, what doesn’t kill you makes you stronger. Just kidding! These are heavenly, along with being healthy. We promise.
So let’s get the parathas going ahead of the big family get-together… or not. Maybe your big afternoon plans involve your puppy baby and Netflix. You do you, no judgements.
Muli or Radish paratha
Why Mooli? Not to sound preachy, but Mooli (Radish) does pack a lot of nutrients. Its leaves are rich in vitamin C, B6, magnesium, phosphorus, iron, and calcium. What’s more? Mooli is good for weight loss too. Not only is it low in calories, but it improves digestion as it is fibre rich. It’s perfect for health and generally consumed in a salad, but most people don’t like its pungency. It’s important to note that we cannot force the kids to eat something we find hard to chew. So let’s see how to make a muli paratha.
Prepare your dough with wheat flour, and make it soft. Then for the stuffing, take your radishes, wash them thoroughly, peel it and grate it. Now add salt to it and leave it for 15 mins.
After 15 mins:
- Squeeze the grated radish mixture and remove the extra water.
- Take that grated mixture and add chopped mooli leaves, green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl.
- Mix the mixture and keep it aside.
Now take a ball of dough, stuff the mixture, roll out the paratha and roast it in a pan. Muli paratha is ready. Serve it hot with lots of butter and coriander chutney or Nimbu ka achar.
Gobi or Cauliflower Paratha
Cauliflower is high in protein, dietary fibre, Omega 3 fatty acids, and vitamins. It is high in vitamins B, C, E, and K, folates, riboflavin, thiamin, and Niacin, as well as essential minerals like sulphur, manganese, potassium, magnesium, iron, copper, zinc, and calcium. This is an evergreen vegetable loved by all. We can make a wide variety of gobi; everything tastes excellent, including Gobi paratha. Let’s learn Gobi paratha.
Prepare your dough with wheat flour, and make it soft. And keep it aside for 30 mins. For stuffing, cut the Gobi florets and grate them nicely. Keep it aside.
Next, prepare the stuffing; meanwhile, melt ghee and oil in a saucepan over medium heat. Add the cumin seeds and fry for a few seconds when the oil is hot enough. After that, add the onions and ginger paste and cook for 2 minutes. Mix salt, turmeric powder, pepper powder, cumin powder, garam masala powder, and cauliflowers in a mixing bowl.
Cook it for some time till the cauliflower becomes soft. Once the stuffing is ready, roll out the parathas usually and roast them on Tawa. And serve hot with lots of butter and chutney or Mixed veg achar.
Kuch meetha ho jaye?
After such a lovely brunch, you must round off the experience with a comforting, rich and sweet. So what’s the winter sweet you want to dig into? How about a warm bowl of Gajar Halwa? Paratha and Halwa… life just got as good as it can. After that, we bet you want to snuggle inside your quilt and enjoy a well-deserved siesta!
Share some cute paratha moments with us @ firstname.lastname@example.org. We look forward to your unique stories