A classic Punjabi breakfast! These whole wheat flatbreads are stuffed with a savory, spiced cauliflower filling and pan-fried until golden. Perfect with a dollop of butter, yogurt, or your favorite pickle. A wholesome and satisfying meal.
Prep30 min
Cook25 min
Servings4
Serving size: 2 parathas
419cal
13gprotein
52gcarbs
19g
Ingredients
2 cup Atta
1.5 tsp Salt (Divided use)
1 tbsp Vegetable Oil (For the dough)
1 cup Water (Lukewarm, use as needed)
1 medium head Cauliflower (About 500g, grated)
1 small Onion (Finely chopped)
2 count Green Chilli (Finely chopped, adjust to taste)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Homestyle gobi parathas, flavorful and soul-satisfying, served with gut-friendly curd – pure comfort!
This indian and north_indian dish is perfect for breakfast. With 661.31 calories and 22.569999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Ajwain
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder
4 tbsp Ghee (For pan-frying)
Instructions
1
Prepare the Dough (10 minutes + 20 minutes rest)
In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of oil. Mix well with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft like chapati dough, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas as it allows the gluten to relax.
2
Prepare the Cauliflower Filling (15 minutes)
Wash the cauliflower, pat it completely dry, and grate it using the medium holes of a box grater or a food processor. You should have about 3 cups of grated cauliflower.
Place the grated cauliflower in a clean muslin cloth or kitchen towel. Gather the edges and squeeze very tightly to remove all excess moisture. This is the most important step to prevent parathas from tearing.
Transfer the dry cauliflower to a bowl. Add the finely chopped onion, green chillies, grated ginger, cilantro, ajwain, turmeric powder, red chilli powder, coriander powder, garam masala, and amchur powder.
Mix everything well. CRITICAL: Do not add the remaining 1 tsp of salt at this stage to prevent the filling from becoming watery. Set aside.
3
Stuff and Roll the Parathas (15 minutes)
Just before you begin stuffing, add the remaining 1 tsp of salt to the filling and mix well.
Knead the rested dough for another minute and divide it into 8 equal-sized balls.
Take one dough ball, flatten it, and dust it with dry atta. Roll it into a 4-inch diameter circle.
Place about 2-3 tablespoons of the cauliflower filling in the center.
Bring the edges of the dough together, pleating as you go, to form a pouch (potli) and enclose the filling completely. Pinch the top to seal it securely and flatten the stuffed ball gently with your palm.
Lightly dust the stuffed ball with atta on both sides.
Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure. Rotate the paratha as you roll to ensure it's even and prevent the filling from spilling out.
4
Cook the Parathas (10 minutes)
Heat a tawa (griddle) or a flat non-stick pan over medium-high heat. The tawa should be hot but not smoking.
Place the rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Let it cook for another 30-45 seconds on the other side. You will see some light brown spots.
Flip again. Apply about 1/2 tsp of ghee evenly on the top surface.
Flip one last time and apply another 1/2 tsp of ghee to the other side. Press gently with a spatula, especially around the edges, to ensure even cooking.
Continue to cook, flipping once or twice, for another 1-2 minutes until both sides are golden-brown and crisp.
Repeat the process for all remaining parathas, adjusting the heat as needed.
5
Serve
Serve the hot Gobi Parathas immediately with a dollop of white butter (makhan), plain yogurt (dahi), or a side of mango pickle (aam ka achaar).
Servings
4
Serving size: 1 cup
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
