Punjabi Gobi mutter paratha is made with cauliflower and green peas. I have already posted gobi paratha, but wanted to post this winning combo of gobi and mutter. Since both cauliflower and peas are in season now, i thought it would be the right time to post this recipe. I made this bit spicy and flavourful by adding tomato puree and chili powder to the dough. The parathas turned out awesome and i packed few for my kids lunch and the i had also for my breakfast along with masala chaas. Do try out this paratha and let me know how it turned out. Follow jeyashris kitchen on instagram . Do send me the picture of the recipe you have tried from Jeyashri's kitchen. I will share that in jeyashris kitchen facebook page.
Spicy Gobi Mutter Paratha
Preparation Time : 20 mins | Cooking Time : 20 Mins |Yields: 5 parathas
For Outer cover
Whole wheat flour|atta 1 cup
Tomato 1 or tomato puree 1/4 cup
Red chili powder 1 tsp
Salt as needed
Ajwain |Omam a pinch
Oil 2 tsp
For the stuffing
Cauliflower florets 3-4 (big)
Green peas 1/2 cup
Cumin seeds 1/4 tsp
Red chili powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Pav bhaji masala |garam masala 1/4 tsp
Oil 2 tsp + for making parathas as needed
- Puree the tomato by grinding this in a mixie. Else you can use home made tomato puree or store bought puree. I grind one tomato and filtered the tomato juice to avoid getting the seeds into the juice.
- 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 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. I wanted to make thick parathas and so i made it into mini orange sized balls.
- Meanwhile boil the peas in water for 5 minutes. I used frozen peas. If using fresh green peas pressure cook for 1-2 whistles and drain the water completely. For both the peas, drain the water completely and pat dry it in a kitchen towel. This is to take the moisture out from the green peas, else stuffing will be watery and it 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.
- Saute it for 2 minutes and add the red chili powder, cumin powder, coriander powder and paav 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 a 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 tblsp of stuffing on this. Bring all the edges together.
- Carefully close this properly and dust with little flour.
- Gently roll this into a paratha. I wanted a thick and little smaller paratha. So i rolled it like that.
- Heat a tawa and place the rolled paratha on the tawa. Cook this on both sides and add oil /butter/ghee on the parathas, once they are cooked on both sides.
- Repeat this for the rest of the dough. I have the filling left over for 2 more parathas. You can even use this as a filling for sandwich or make it as a kheema curry for rice too.
- Serve with any raitha or with lassi or masala chaas.
- Adding melted ghee or butter to the flour mix, while making the dough gives a nice flaky paratha.
- You can add ginger garlic paste in the beginning while making the stuffing.
- This paratha was not too spicy as i expected, so you can some more red chili powder either to the filling or to the dough, if you want it more spicy.
- You can add one mashed potato to the filling.
- Cauliflower can be replaced with grated paneer too and make a winning combo of mutter paneer paratha.