Gobhi Paratha

How to make Gobhi Paratha:

Step1: In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 10 minutes. Prepare the dough just as you prepare for chapati.

Step2: In the meanwhile when dough is resting we will prepare stuffing for paratha. Grate cauliflower manually or by using food processor. Sprinkle some salt in it and let it rest for 5-10 minutes. After 10 minutes you will notice it has released some moisture. Remove all the water by gently pressing it between your palm or fist.(Note: Moisture will make the stuffing sticky and it will come out while rolling so remove all the moisture by pressing)

Step3: Now add all spices chilly powder, amchoor powder, coriander powder, garam masala, grated ginger, cumin powder, green chilly, coriander leaves and salt as per your taste.(Note: we have already added some salt at the beginning so add accordingly). Mix everything well. Stuffing is ready.(Note: Roll out paratha immediately after mixing all the spices, otherwise moisture will be released as we have added salt in it.)

Step4:  Divide the dough into equal parts and make balls out of it. Divide the stuffing into equal lemon sized balls. Dust a little flour and roll out the dough into a small circle. Keep 1-1/2 teaspoon of stuffing in the centre, gather all the corners and seal the dough with the stuffing inside.

Step5: Press it down gently to flatten it. Dust a little four and roll out the flattened dough with the stuffing into a 6-7″ circle. Do not apply too much pressure as the stuffing might come out.

Step6: Heat a non-stick tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side.Spread a little oil/butter on the other side also and cook both sides well until golden brown.

Remove from tawa after both the sides are cooked well. Serve with raita, coriander chutney, curd or pickles. Enjoy yummy and delicious gobhi parathas.