Jain Cauliflower Parathas with fenugreek2015-04-28
- Yield : 6
- Servings : 6
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Jain Cauliflower Parathas with fenugreek – these parathas taste good with lots of Ghee (rarefied butter), so make sure you don’t overeat these Parathas or make it daily for the family. Alternating between cheesy recipes and skim low-calorie recipes will ensure that your family’s health and nutrition remains in balance. Also if you are not having aversions to Garlic, try adding this as an option.
- 6 half-cooked whole wheat Parathas (Pre-rolled)
- Ghee (rarefied Butter) or (Olive Oil for Vegans)
- Finely Grated Cauliflower
- Grated Fenugreek Leaves (Methi leaves)
- 1 tbsp Micro-chopped green chillies
- 1/4 teaspoon turmeric powder
- 2 cloves garlic chopped or mashed (optiional)
- Salt to taste
Heat the ghee in medium flame. Add green chillies and turmeric powder. Saute for 10-15 seconds.
Now add the Cauliflower gratings and saute for 3 minutes on medium flame. Add the Garlic at this point, if you like to get a different spicy taste.
Now saute the fenugreek leaves (methi ke patte) for 1-2 minutes
The stuffing is now ready. Remove it from the flame and set aside.
To make the Parathas - Place a paratha on a dry surface, spread a dumpling of the stuffing on one half of the paratha and roll it to form a semi-circle.
Press roll the paratha slowly and transfer it to a non-stick tava (griddle).
Add some oil or ghee to speed up the paratha, flip it once till it turn crispy-brown from both sides.
Repeat this to complete the parathas. Usually takes 2 minutes or so for each paratha.
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