Gobi paratha or cauliflower parathaTweet
A popular north indian breakfast – Indian bread stuffed with cauliflower and spices
- Whole wheat flour - 2 cups
- Grated cauliflower - 3 cups
- Green chillies - 3 nos (chopped finely)
- Cumin seeds - 1 teaspoon
- Onion - 1 no (chopped finely)
- Coriander leaves - 1 tablespoon (chopped finely)
- Turmeric powder - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Salt to taste
- Oil - 2 tablespoons
Knead wheat flour with little water and oil to a soft dough.
Cover the dough with a damp cloth and keep aside for half an hour.
Heat oil in a pan. Add cumin seeds and fry till they crackle.
Add onions, green chillies and stir fry till the onions become translucent. Add grated cauliflower, turmeric powder, salt and mix well.
Sprinkle water and cook with the pan covered with a lid.
Once cooked, add coriander powder and coriander leaves and combine together. Ensure that the cauliflower mixture is not very moist.
Divide the mixture into equal portions and set aside
Divide the dough into equal parts and roll into smooth balls.
Take one ball of dough. Roll into 3 inch diameter circle.
Place the cauliflower mixture in the centre of the dough and bring all the edges to the centre and seal the dough.
Heat a flat tawa on a medium flame. Apply butter on the tawa and put the paratha on it . Cook for a minute.
Apply butter on the top of the paratha and flip on the other side. Cook till both the sides of the paratha become golden brown.
Serve the parathas hot with curd or butter