Gobi (caulifower) Paratha

Paratha the all time favorite dish is a stomach filling breakfast or lunch or dinner. We can make varieties of parathas. Children who refuse to take vegetables would love to eat parathas with butter. Today I tried cauliflower parathas. Paratha’s are served with curd and pickle.

Ingredients

  • 2 cups wheat flour (you can use multi grain also)
  • Water to knead the wheat flour
  • Salt to taste
  • Little oil to knead the dough
  • 1/4 cup  wheat flour for dusting

For stuffing

  • 1 small cauliflower
  • 6 green chillies (adjust according to taste)
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • /4 tsp asafotedia
  • 1/2 tsp amchur powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala
  • 1/2 tsp jeera
  • Oil  or ghee to cook
  • Salt to taste
  • Chopped coriander leaves

Method

For the dough

Take a big wide bowl. Add 1 cup of water, salt and 1 tsp oil. Add wheat flour. Mix with a fork. It will become like a sand consistency. Close it. After 15 minutes knead the dough. If water is less sprinkle very little. Make a soft dough with your hands. Cover with a wet towel or wrap with cling film.

For the stuffing

Wash the cauliflower with hot water. Then wash with normal water neatly.
Grate the cauliflower and keep.
Heat A nonstick pan add 2 tbsp oil. Add jeera. Let it roast then add ginger garlic paste.

Saute it till the raw smell goes. Now add grated cauliflower. Saute in low flame. Add turmeric powder, salt, asafotedia. Saute the cauliflower. When it is cooked and raw smell goes add amchur powder, chaat masala and garam masala. Saute for 1 more minute.

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Switch off flame. Add chopped coriander leaves and mix well. Keep aside. Let it cool.

Divide the dough in to equal size little bigger balls. Spread the dough with a rolling pin.
Make thick small size round roti.

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Keep 2 tbsp stuffing in the middle of the roti.

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Now overlap the side of the roti as shown in the picture.

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Make round balls.
Stuff all the filling in each portion of dough and keep.

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Dust the round stuffed balls with flour. Press little with hands.
Spread some flour in the platform and roll it in to thick rotis as shown in the picture.

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Heat a tawa. Put the paratha. When one is is little cooked flip it.

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Take 1/2 tsp ghee or oil spread over the paratha. Flip the paratha.
Spread some more ghee liberally. Let the parathas turn into brown
Now take out.

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Serve with thick curd and any pickle of your choice.

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