Gobi Paratha
Ingredients
- For The Dough
- 3 cups whole wheat flour (gehun ka atta)
- 2 tsp oil
- salt to taste
- water for kneading
- Other Ingredients
- whole wheat flour (gehun ka atta) for rolling
- oil for cooking
- For The Gobi Stuffing
- 3 cups finely grated cauliflower
- 1 tsp cumin seeds (Jeera)
- 1 tsp carom seeds (Ajwain)
- 2 tsp finely chopped green chillies
- 1/2 cup finely chopped coriander (dhania)
- salt to taste
- 4 tsp oil
Method:
- Making the dough :-
- In a mixing bowl add wheat flour, oil and salt and make a smooth dough by adding enough water slowly.
- At the end add little bit of oil, cover and keep it aside .
- Preparing the gobi/cauliflower stuffing:-
- Grate the gobi/cauliflower finely. Squeeze the cauliflower take out as much water as possible.
- Then add some finely chopped green chilies ,carom seeds,cumin seeds,chopped coriander,salt and mix well.
- Add salt while making only if you add before then it will ooze out water and stuffing will become moist and it will be difficult to make paratha
- Make small balls out of that mixture.
- Making Paratha :-
- Knead the dough again and divide the dough into equal portions
- Roll one part of the dough into a three inch circle. Place one part of the filing in the center.
- To wrap, pull the edges of the rolled dough together to cover the filling.
- Allow each ball to settle for a minute before rolling.
- Press the filled ball lightly on both sides on a surface and dust with with dry wheat flour.
- Roll the ball with a light hand into 6” circles, dust with dry wheat flour if required.
- Place rolled paratha on the hot tava. Once cooked, Flip the paratha and cook again
- Finally spread a teaspoon of oil over both the sides of paratha. Repeat with the remaining dough and stuffing to make more parathas.
- Serve hot gobi paratha with yogurt, pickle or butter or Aloo Mattar