GOBI PARATTA

Gobi Paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin and is predominantly popular in the Indian subcontinent. It is made especially by Punjabi’s and is served with curd and pickle.

INGREDIENTS:

For Chapathi Dough:
Wheat flour - 1&1/2 cup
Salt to taste
Butter - 1/2 tbsp
Water as required

For Stuffing:
Oil - 2 tsp
Cumin seeds - 1/4 tsp
Ginger - 1-inch piece
Green Chili - 2
Cauliflower grated - 2 cup
Turmeric powder- 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Salt to taste
Coriander finely chopped

METHOD:

In a bowl add wheat flour, butter and salt. Mix them well and knead the flour with water to make a smooth dough. Cover the dough and leave it for half an hour.

 Gobi stuffing:

1. Heat oil and add cumin seeds. Let it splutter.

2. Add green chili, crushed ginger, coriander powder, grated cauliflower. Mix well.

3. Then add turmeric powder, red chili powder, dry mango powder, garam masala, and salt. Saute well and cook for 5 to 8 mins.

4. Finally, add coriander leaves and keep aside.

Rolling and making paratha:

1. Take a medium sized ball from the chapathi dough, roll about 5 inches in diameter.

2. Place 1tbsp gobi mixture in the centre and close it from the edges.

3. Now press this dough ball with hands and flatten it so that the stuff settles down.

4. Sprinkle some flour and roll to of a chapati size.

5. On a hot tava place the rolled paratha and cook both sides.

6. Apply Ghee on the both the sides and pour some on the corners. Keep on turning the sides until it turns brown from both the sides.

7. Serve hot gobi parathas with curd and pickle.