Gobi Paratha

GOBI PARATHA..Wheat flour Paratha stuffed with a cauliflower masala..Very aromatic n soo delicious of course..While cooking the parathas, I was in a hurry to taste a bite till i finished clicking..The aroma of gobi induces ur hunger n it's a perfect rcp when u want to do a quick but tasty dinner..

RECIPE:        

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Preparation Time: 10 mins+resting time

Cooking Time: 3-4 mins per paratha 

Serves: 2 no's

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INGREDIENTS:    

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Chapati dough - 2 slightly big balls

Oil - for greasing

Wheat flour - for dusting

For Stuffing:

Cauliflower florets - a small bowl

Red chilli powder - 3/4 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/4+1/4 tsp

Garam masala - 1/3 tsp

Aamchoor powder(dry mango powder) - 1/2 tsp

Salt - as req.

Coriander leaves - a few(chopped)

To Temper:

Cumin seeds - 1/4 tsp

Green chilli - 1 small(fine chopped)

Ginger(grated or ground) - 1/2 tsp

Oil - 2 tsp or as req.

METHOD:

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FOR STUFFING:

1. In a vessel, boil some water, add little salt and 1/4 tsp turmeric powder, add the gobi florets, and make sure that they are well immersed. Switch off the stove and close with a lid. Allow to rest for atleast 5 mins.

2. Strain the florets in a strainer, and when no moisture is left in the florets, grate them finely. 

3. In a kadai, pour oil, add the 'to temper' ingredients, grated florets, salt, and the masala, everything one by one and saute well in between.

4. Finally add the coriander leaves and switch off the stove.

FOR PARATHA:

1. Knead the chapati dough(wheat flour+water+salt+little oil)and allow it to rest for some time. Roll a ball sized dough, divide it into 2 equal small balls. 

2. Roll out them into a chapati. Since both the rolled chapatis should be of the exactly same size, use a sharp round lid to cut them.

 

3. Place stuffing on one chapati, spread it evenly except the edges, place the another chapati on it, and gently press the edges to seal it well.

4. In a greased tawa, cook the stuffed paratha in simmer or medium flame with oil applied on both sides until you get a perfect brown color. DONE!!

Your delicious gobi paratha is ready to be served!! Serve hot with curd and/or pickle!!

NOTE:

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1. The cleaning step of the florets is a must in all gobi recipes to remove its germs. But the resting time may vary. 

2. Stuffing ingredients is entirely based on your choice.

3. You can use another way to stuff the parathas. Just take a small portion of the dough, roll into a chapati, place some stuffing in the centre, bring together the entire edges to the centre, slightly press to cover the mixture, and then roll this into chapati. This is a slightly risky way since the mixture can come out sometimes. But the 1st way is an easier one which even a beginner can do without any fear.

4. Adjust ingredients as per your taste.

Source: spiceupthecurry