Gobi/Cauliflower Paratha
Over the last few days, I have updated the blog with many paratha recipes. I love exam time, mainly because my Neha is at home for lunch and I get a chance to feed her something exciting, hot and healthy for lunch. She is a “no-fuss” eater and it’s very easy to please her. Anything made with love and presented well makes her happy and she relishes it completely. Now exams are almost over and from tomorrow
onwards it’s back to me being at home alone during lunch hours, which is something that I don’t like much. Parathas are really a comfort food especially in winters. Pair it with an interesting raita and it keeps you full till dinner.
Cauliflower is yet another versatile vegetable and makes every subzi interesting with its presence. I usually make a simple cauliflower stir fry or add it in biryanis or pulao or gobi manchurian or make an aalu-gobi. It tastes good in every form. Try out this simple and tasty cauliflower paratha. Grate the cauliflower and saute it with desired spices, stuff it in parathas and it’s done. Enjoy it with any pickle or raita or chutney.
Ingredients:
- Whole wheat flour 2 cups
- Salt to taste
- Grated cauliflower 2 cups
- Onion 1 small
- Cumin seeds 1/4 tsp
- Turmeric powder 1/4 tsp
- Red chili powder 1/2 tsp
- Chat masala to taste
- Refined oil as required
- Coriander leaves 2-3 sprigs
Method:
- Knead the flour with salt and water. Allow the dough to rest for atleast half an hour.
- Chop the onion and coriander leaves finely.
- Heat around 2 teaspoon of oil in a pan and add the cumin seeds.
- When they splutter, add the chopped onion and saute.
- Add the grated cauliflower and stir for 2 minutes.
- Add salt, turmeric powder, red chili powder and mix well.
- Garnish with chat masala and finely chopped coriander leaves.
- Allow it to cool.
- Make medium size balls from the dough and roll into 4 inch diameter discs.
- Add a generous amount of the filling and close it with another rolled disc. Press the edges and secure it.
- Dust some flour and roll again into discs of around 7-8 inches in diameter.
- Heat an iron skillet or tawa and cook the parathas to they are golden on both sides. Apply oil or ghee while cooking.
- Serve hot with any raita or pickle.
- I served it with baingan raita.
