Cheese-Gobi-Matar Paratha

I Love Parathas, there can be so many types of them. Yet the ingredients in it wins a victory over the wheat flour. I think whats wonderful about the Parathas is the pure tastes of the veggies that it brings out. Also they can be easily presented in a wonderful way. Hot paratha with pickle and curd takes you to heaven straight away. I used to love one of my juniors at university and later my colleague, Ritu's lunchbox. It was almost always paratha with pickle.

I make many many types of paratha too but Aloo paratha remains the favorite at home. My nephew Sujal, now a college kid was a big fan of the cheese parathas from my repertoir. It did a lot of good for my ego when he came back from a certain fashionable roti place and said it was a waste and that I made the best parathas in the world :D. Sujal you are the best nephew an Aatya can ask for! Hope you still feel the same.

Here is a paratha I just tried out:

Ingredients

For the stuffing

1 cup cauliflower broken into tiny florets
1 cup fresh green peas
1/2 cup grated cheddar cheese
1 handful cilantro
2 green chilies
2 cloves garlic
salt to taste

For the dough

1 cup of whole wheat flour
3/4 cup water
salt to taste
1 tablespoon oil for kneading

ghee to fry

First knead the dough for the parathas. Remove wheat flour, salt about 1/2 teaspoon or more and knead well with water. Add oil and knead again for 5 mins. Let it stand for 10 mins so that it becomes smooth.

In a chutney grinder put green peas, cilantro, garlic and green chilies. Just give it quick grhh.. leave it coarse ground.

Now remove the coarse ground peas masala, cauliflower florets and grated cheese. Mix well and divide into 4 parts. This is used to stuff the parathas

Divide the kneaded smooth dough into eight balls. Roll out poori sized chapatis. Now put the stuffing on 4 chapatis and cover with the other 4 chapatis. Seal the edges and flatten with the hand.

Dust the counter with flour and roll out into larger size. The parathas are then roasted on both sides with ghee on a hot girdle.

Serve hot with tamarind chutney or a dip of your choice.