Gobi paratha/ Cauliflower paratha

I tasted  Gobi paratha in destination centre , pune for the very first time. It was very tasty. the texture was very nice. I never thought of trying at home. But  after coming  to germany, i craved for parathas and  tried on my own  . It was exceptionally good.  So finally i recreated the same at my home.( happy women now :))                Nowadays i am falling in love towards parathas. I like to have parathas  rather than chapathi for breakfast or dinner . So parathas appears frequently in my kitchen.

     

Coming to the recipe... Its very simple to make. Only thing is you have to understand the technique for  stuffing and rolling. Practice makes a parathas perfect. Do read my notes section for tips and tricks for rolling parathas.

Here is the recipe...

Ingredients:

For dough:

Wheat flour/ Atta - 1.5 cups

Oil - 1 tbsp

Salt - as needed

Water - as needed

For stuffing:

Cauliflower - 3/4 cup (grated)

Coriander leaves - 1/2 cup (finely chopped)

Ginger - 1 tbsp(finely chopped)

Green chilli - 1or 2 (finely chopped)

Red chilli powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Cumin seeds- 1 tsp

Oil - 2 tsp+ for cooking parathas

Salt as needed

Method:

1. Cut the cauliflowers in to bite sized florets. Clean them by putting it in a hot water for 2-4 minutes. Completely drain them and grate it. I used my mixer jar with pulse option to grate the cauliflower.

2. Finely chop coriander leaves, ginger and greenchillies. In a pan , heat oil and add cumin seeds and allow it to crackle.

3. Now add ginger and grren chillies and saute well. Then add grated cauliflower and saute it till raw smell of cauliflower leaves.

4. Now add redchilli powder, Turmeric powder, garam masala powder and salt. Saute well for 5 - 10 mins in a medium flame. By this time cauliflower would be  shrinked in volume  with no moisture content and  the cauliflower would have turned soft and fried well.

5. Add finely chopped coriander leaves and saute it for a minute.

6.  Knead wheat flour  with  salt and water to the soft pliable dough. Cling wrap it and keep aside for 15 mins. Now pinch equal sized ball out of it.

7.  Take  one ball out of it and roll in to 3 inch diameter thick circle. Then top with generous spoon of gobi filling.

8. Gather the  dough from all sides and press them at  the center.

9. Now flatten it slightly with your palm and start to roll. Be gentle while rolling. Otherwise filling may ooze out.

10. Heat the dosa tawa. When tawa is heat enough , drizzle oil and transfer the paratha to the tawa and apply little oil on the side facing you and cook both sides till golden spots appears.

Now our Gobi paratha is ready. Stack it in a roti basket or insulated box.

Serve hot / warm with curd  and pickle.

Notes:

• If using mixie for grating cauliflower, pulse it . If  you  grind, it will be smashed.

• I recommend  to add the mentioned amount of coriander for nice flavour.
  
• If you grate cauliflower finely then it is easy to roll.
  
• Dust with generous flour while rolling
  
• Be gentle while  rolling parathas. If you give pressure then filling will ooze out.