Gobi Matar paratha
Gobi Matar Paratha is a delicious and hearty Indian flatbread stuffed with a spiced mixture of grated cauliflower (gobi) and green peas (matar). The filling is seasoned with aromatic spices like cumin, coriander, turmeric, and garam masala, along with ginger, green chilies, and fresh herbs. The stuffed dough is rolled out and cooked on a griddle with ghee or oil until golden and crispy.
Ingredients
For Outer cover
- 1 cup Whole wheat flour Atta
- 1 Tomato or store-bought tomato puree 1/4 cup
- 1 tsp Red chili powder
- Salt as needed
- a pinch Ajwain | Omam
- 2 tsp Oil
For the stuffing
- 1 cup grated Cauliflower
- ½ cup green peas
- 1 Onion
- ¼ tsp Cumin seeds
- 1 tsp red chili powder
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp garam masala can use pav bhaji masala too
- 2 tsp Oil + for making parathas as needed
Instructions
- Puree the tomato by grinding this in a mixie. Else you can use homemade tomato puree or store-bought puree.
- In a wide bowl add the whole wheat flour, tomato puree, red chili powder, salt, and ajwain. Add finely chopped coriander leaves to this. Knead this into a smooth dough by adding little water to this. As the tomato puree is there is no need to add more water. Add little oil to the dough and keep it covered
- Divide the dough into equal big lemon-sized balls.
- Meanwhile, boil the peas in water for 5 minutes. If using fresh green peas pressure cook for 1-2 whistles and drain the water completely. For both peas, drain the water completely and pat dry with a kitchen towel. This is to take the moisture out from the green peas, else stuffing will be watery and will come out while rolling.
- Slice the onions very finely. In a pan add oil and cumin seeds. Grate the cauliflower in a small grater. It yielded 3/4 cup of grated cauliflower. Saute the onions for 2 minutes and add the grated cauliflower to the pan.
- Sauté it for 2 minutes and add the red chili powder, cumin powder, coriander powder, and Pav bhaji masala. Add the blanched green peas too.
- Mix this well and mash this slightly with a masher and mix well. Let this cook on high heat for a minute and then switch it off. The stuffing is ready for the parathas. Allow this to cool completely.
- Take one ball of the dough, dust it with flour and roll it into a small disc of roti.
- Keep 1-2 tbsp of stuffing on this. Bring all the edges together.
- Carefully close this properly and dust it with little flour.
- Gently roll this into a paratha. A thick and slightly smaller paratha was preferred, so it was rolled accordingly.
- Heat a tawa and place the rolled paratha on the tawa. Cook this on both sides and add oil /butter/ghee to the parathas, once they are cooked on both sides.
- Repeat this for the remaining dough. The filling is enough for about 2 more parathas. It can also be used as a sandwich filling or turned into a keema-style curry to serve with rice.
- Serve with any raita or with lassi or masala chaas.
Tried this recipe?Let us know how it was!