Gobi Matar paratha recipe

Gobi matar paratha – Spicy cauliflower and green peas paratha recipe with detailed step-by-step pictures.

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 mater. 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 a few for my kids’ lunch. I had also 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 a picture of the recipe you have tried from Jeyashri’s kitchen. I will share that in jeyashris kitchen facebook page.

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Gobi matar paratha

Spicy cauliflower peas paratha recipe

Course Breakfast, Dinner, Lunch

Cuisine Indian

Keyword Indian flat bread, Paratha recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 5 parathas

Author Jeyashri suresh

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 i used frozen 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 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 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. I wanted to make thick parathas and so I made them 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 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.
• 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 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. 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 to 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 sandwiches or make it as a kheema curry for rice too.
• Serve with any raitha or with lassi or masala chaas.

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Notes

1. Adding melted ghee or butter to the flour mix, while making the dough gives a nice flaky paratha.

2. You can add ginger garlic paste in the beginning while making the stuffing.

3. 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 spicier.

4. You can add one mashed potato to the filling.

5. Cauliflower can be replaced with grated paneer too and make a winning combo of mutter paneer paratha.

Method:

• 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 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. I wanted to make thick parathas and so I made them 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 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.

• 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 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. 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 to 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 sandwiches or make it as a kheema curry for rice too.
• Serve with any raitha or with lassi or masala chaas.