Gobi Paratha

 This is one of my favourite of parathas. Whenever I feel bored of plain chapatis & rotis, I always prepare parathas. So here is one. :)

Step by step method :

Mix flour, oil, salt and enough water. Knead into dough. Make sure the dough should neither be too soft nor too hard. Cover with a damp cloth and keep it aside for 15-20 mins.

For the filling :

Wash and clean cauliflower properly. Blanch cauliflower in boiling salt water for 5 mins. Immediately put it in cold water to stop cooking. Drain properly. Make sure no moisture remains.

Now finely grate blanched cauliflower and mix other ingredients under for filling. Keep it aside.

For rolling into parathas :

Take a lemon sized ball of the dough. Roll this into a small disc and place a tbsp of filling in the center and cover the dough. (Seal it properly. Also make sure you won’t add too much filling).

Roll this into a paratha either thick or thin. 

             

Now heat a griddle. Put the rolled paratha on this.

Cook till golden brown on both sides. Add little oil or ghee, to roast it.

Serve the parathas with paratha chutney, yogurt and pickle. Or have it jus like tat! :)

Recipe card :

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Gobi Paratha

Yield: 8-parathas

Author: Namitha Shenoy

Prep time: 30 MCook time: 5 MTotal time: 35 M

An Indian bread stuffed with spiced shredded/grated cauliflower.

Ingredients:

For the stuffing :

• Cauliflower florets – 2 cups
• Green chillies (finely chopped) - 2
• Garlic cloves (finely chopped) – 3 to 4
• Ginger (minced) – 1 tsp
• Garam masala powder – ½ tsp
• Salt to taste

For the dough :

• Whole wheat flour – 3 cups
• Salt to taste
• Oil – 1 tsp
• Ghee/oil for frying parathas

Instructions:

To make the dough :

1. Mix flour, oil, salt and enough water. Knead into dough. Make sure the dough should neither be too soft nor too hard. Cover with a damp cloth and keep it aside for 15-20 mins.

For the stuffing :

1. Wash and clean cauliflower properly. Blanch cauliflower in boiling salt water for 5 mins. Immediately put it in cold water to stop cooking. Drain properly. Make sure no moisture remains.
2. Now finely grate blanched cauliflower and mix other ingredients under for filling. Keep it aside.

For rolling parathas :

1. Take a lemon sized ball of the dough. Roll this into a small disc and place a tbsp of filling in the center and cover the dough. (Seal it properly. Also make sure you won’t add too much filling).
2. Roll this into a paratha either thick or thin.

For frying parathas :

1. Now heat a griddle. Put the rolled paratha on this.
2. Cook till golden brown on both sides. Add little oil or ghee, to roast it.
3. Serve the parathas with paratha chutney, yogurt and pickle. Or have it just like that! :)

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