Gobi Paratha

Stuffed parathas are tedious job for me, but they are well worth the effort; Kundan is fond of them. Someday, if I feel like getting appreciated no-matter-what, I just prepare parathas; from that angle parathas are simple. Usually phool gobi or cauliflower is fried to prepare the stuffing which I did not do, I used it raw but I think frying it slightly gives better texture and flavor. 
1. Cauliflower florets – 1 cup
2. Onion chopped – 1/2 cup
3. Coriander – 5 sprigs
4. Green Chilies – 2
5. Juice of half a lemon
6. Salt to taste
7. Butter & Oil as required
8. Wheat flour – 2 cups
9. Carom seeds – 1/4 tsp

Step 1: Knead wheat flour with required salt, carom seeds, a spoon of oil and required water into a soft and elastic dough.
Step 2: Clean the cauliflower florets and grate them (I ‘drrr’ them in the mixer); chop onion, coriander and green chilies finely.
Step 3: Add cauliflower, onion, green chilies, coriander, salt, chili powder and lemon juiceto a bowl and mix well; this is how I prepared my hassle-free stuffing. [However, the tastier one is got by: spluttering cumin seeds in hot oil; then saute the chilies, onion, grated cauliflower in it; add chili powder, turmeric powder,  garam masala, amchoor powder and finally adding the coriander]
Step 4: Now divide the dough and stuffing into equal number of similar sized portions.
Step 5: With the help of dry flour roll the dough portion and grease center with some oil, place a portion of stuffing in there, fold on top-bottom sides and then side edges towards the center thus forming a square shape.
Step 6: Massage gently with fingers to spread the stuffing inside evenly, then with the help of some dry flour roll it again to a thinner paratha, retaining the shape. Repeat for all parathas.
Step 7: Heat a tawa, grease some oil or butter and roast both the sides to nice brown; ensure the inside is cooked as the parathas are thicker and multi-folded.


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