Cauliflower Keema Paratha recipe - Cooked and minced cauliflower along with pepper and coriander leaves to be filled in wheat flour dough and roll as chappathi. I love to have this cauliflower stuffed indian flat bread as it is without any side dish also. But it makes a good pair with butter, curd, or any mild veg or non-veg gravies.
What could be the best side dish for gobi keema paratha?
I have some of the good choices to go with.
How to make cauliflower kheema paratha recipe: Stepwise pictures below.
- To make a dough, in a mixing bowl, add wheat(atta) flour and salt and mix well.
- Now add water little by little and knead as a soft dough.
- Finally, add oil and spread all over the dough. Cover with a lid or wet cloth.
- To prepare cauliflower kheema, clean the cauliflower and chop as florets.
- Boil enough water, add turmeric powder in it, and once it starts boiling turn off the flame.
- Put the cauliflower florets in it and keep it for 5 mins.
- Then drain the water completely and cool it.
- Pulse the cooled cauliflower. Don't grind it. Just one or two pulses is enough. The cauliflower must be coarse.
- Heat a kadai, add oil, once heated add jeera and the coarse grind cauliflower.
- Saute well till the raw smell goes off.
- Add pepper powder and finely chopped coriander leaves to it.
- Give a nice mix and turn off the stove.
- Let us start making parathas 😊 Divide the dough into equal-sized balls.
- Roll into thick parathas, place a spoonful of cauliflower kheema in it.
- Cover the kheema and again form round balls.
- Now roll the parathas with mild pressure. The stuffed parathas are thick only.
- So do the same for remaining dough.
- Heat a dosa pan, place the parathas one by one, add oil on sides, once cooked on one side, flip on another side and cook.
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