Gobi,Methi and Matar Paratha /Cauliflower,Fenugreek leaves and Green Peas Stuffed Paratha

We are entering the final week of Blogging Marathon#49 and this week is going be Brunch recipes.Mostly in week ends getting up late and ends up in eating brunch for most of us.Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
One such quick fix  is stuffed parthas and sandwiches, as the stuffings can be made previous day and refrigerated. This makes the lazy morning lot more easier.The stuffing can even used as a filling for sandwich too.Off to the recipe..............

                                                                        

                                                                       Gobi,Methi and Matar Paratha                

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   Basic Information

   Preparation time ~ 15 minutes

   Resting time ~ 1 hour

   Cooking time ~ 30 minutes

   Makes ~ 6-7

    

  Ingredients

  For the stuffing/filling

Ingredient	Quantity
Green peas/pachai pattani	1/2 cup(fresh/frozen)
Fenugreek leaves/methi	1 cup(tightly packed)
Cauliflower	1 (medium size)
Ginger/inji(grated)	1/2 tsp
Green chilly/pachamilagai	1(finely chopped)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 tsp+2 tbs

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	1 1/2cups
Salt	1/2 tsp
Water	to knead
Oil	1 tbs
All purpose flour/maida	for dusting

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Mash it well. Grate the cauliflower with the help of a grater.Clean the methi leaves and keep it aside.

• Heat around 2 tsp of oil and crackle the cumin seeds,add the asafoetida.Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute.Then goes in the grated cauliflower and mashed green peas.Cook it for a minute without adding any water.At this stage add in all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes and put off the flame.Let it cool down completely.

• Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it gently to slightly thicker parathas.

•  Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or ghee and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas.

• Serve it with pickle and yogurt.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas mash well otherwise it is difficult to roll.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

Enjoy........................................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.