Gobi Paratha

On a week end my husband taken me to a Punjabi restaurant their we had Gobi Paratha, actually it was the first time I tasted this, I liked it very much so I tried at home, my husband loved it even my kid too because that day she had more than half paratha. You also give a try to prepare sure you like.

Preparation time: 25mins

All together Cooking time: 30mins

Number of medium sized Parathas: 8

Ingredients:

For Gobi Stuffing:

3 cups finely shredded Cauliflower

½ cup finely chopped Coriander leaves

1 tsp Red chilli powder

1 tsp Garam Masala powder

¼ tsp Turmeric powder

2 tsp Vegetable Oil

Salt

For Dough:

3 cups whole wheat flour

3 tsp Vegetable Oil or Ghee

Salt

Water

Procedure:

For Gobi Stuffing:

1.     Keep a kadai to heat, add 2 tsp Vegetable Oil followed by finely shredded cauliflower.

2.     Stir continuously without burning cauliflower in low flame until it gives a good aroma of cooking.

3.     Later add salt, turmeric powder, red chilli powder and garam masala powder, mix well and let this cook for 5 mins add coriander leaves and mix well.

4.     Keep the kadai aside let the stuffing cool.

5.     Later make them to equal (lemon size) sized balls.

For Dough:

1.     Take a bowl, add whole wheat flour, salt and 3tsp of Vegetable oil or ghee, mix well add required amount of water, knead well and make soft dough wrap a polythene cover and keep aside for 15mins (Consistency should be same as chapathi’s).

2.     Divide the dough into equal parts (let it be as big tomato size) as balls.

For Gobi Paratha:

1.     Roll out one portion of the dough as possible as a circle shape (as poori size) using whole wheat flour for rolling.

2.     Keep one portion of the gobi stuffing in centre of the circle.

3.     Bring together all the sides in the centre and seal tightly.

4.     Roll again into a circle (Take care while rolling so that the stuffing not comes out, not to roll very thin) using whole wheat flour for dusting.

5.     Cook on a hot tava using oil or ghee, until both sides are golden brown.

6.     Repeat the same for remaining dough and stuffing to make more parathas.

7.     Serve hot hot tasty Gobi paratha with curds.