Gobi Paratha | Cauliflower Paratha

To make the dough

• Add wheat flour, salt and oil in a bowl and combine. Add water little by little and knead well to form a smooth and semi-soft dough. Cover and keep aside for 30 minutes.

To make the filling

• Heat a pan with oil and add cumin seeds. When it sizzles, add onion, green chilly and ginger. Saute till onion turns soft.
• Add the grated cauliflower and saute for 2-3 minutes. Then add turmeric powder, red chilly powder, garam masala, amchur powder and salt.
• Mix well and saute for 4-5 minutes. Remove from heat. Add the coriander leaves and mix. Allow to cool slightly.

To make paratha

Method 1

• Divide the dough into 6 equal portions. Take one ball and keep covered the rest of the dough.
• Roll out the ball into a 4-inch circle. Place 2 heaped tablespoons of the cauliflower filling in the middle and bring together all sides and seal.
• Pinch off the extra dough and gently flatten them. Dust lightly with flour and roll them gently into a 6-7 inch circle.
• Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.

Method 2:

• Divide the dough into small lime size balls. Take 2 balls and roll out into 5-inch circle. Keep covered the rest of the dough.
• Spread filling on one chapathi leaving a ¼-inch border and cover with another chapathi. Seal the sides and gently roll to a 6-7 inch circle.
• Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.