Gobi Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (India Cottage Cheese) or minced cooked meat can also be used for Stuffings. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing, it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Gobi Paratha”, which is made of flavored cauliflower and vegetables stuffings.

Ingredients:-

·         Cauliflower (Grated) – 1 Cup

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 3

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Salt as per taste

·         Lemon Juice  - ½ tsp

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee  or  Butter

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Ø  Take a bowl; add Grated Cauliflower, Chopped Onion & Green Chilly, Cumin Powder, Salt, Lemon Juice, and Chopped Coriander Leaves and mix well.

Ø  Keep this mixture for 15 mins and squeeze water from them.

Ø  Either cook the ingredients for few minutes with Ghee or can also use the raw mixture.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Cauliflower mixture and seal the edges.

Ø  Sprinkle some dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan / Griddle / Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee or Butter on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Gobi Paratha” is ready.

Gobi Paratha is well served with Curd, Chutney or Pickle.