Cauliflower is one of my family's favourite vegetable .I try to include it in most of my recipes like
These Gobi parathas are very yummy when served with a dollop of butter ,a pickle and a raita. I prefer to chop or grate cauliflower finely to get these parathas perfect otherwise boiling and mashing the cauliflower can sometimes make the stuffing retain too much moisture thus making parathas would be difficult .
Preparation time :40 mins
For the bread:
Whole wheat flour-1 1/2 cups
Water -for kneading
For the stuffing:
Finely chopped onion-1 no
Jeera or cumin-1 tsp
Turmeric powder-1/2 tsp
Chilli powder-1 tsp( adjust according to your need)
Ginger garlic paste-1 tsp
Kitchen King masala or garam masala-1 tsp
Kasuri methi or dried fenugreek leaves-1 tsp
Oil-to toast the parathas
Butter/ghee - to serve
1.In a large mixing bowl add the flour and reunited salt and add required water little by little and knead in to a soft dough.Cover the bowl with a lid and keep it aside.
2.Heat a wok with a tbsp of oil and add cumin seeds.After it splutters add the chopped onion and saute well.
3.When the onions turn transparent add the salt,turmeric powder and red chilli powder,followed by ginger garlic paste.Mix everything well.
4.Put the cauliflower florets in hot boiling water with a tsp of salt and after a minute refrain them and chop or grate them finely.Add this finely chopped cauliflower to the sautéed onion.then add the kitchen king masala .
5.Simmer the flame and cover the wok with a lid and let the cauliflower cook for few minutes.Then remove the lid and add the kasuri methi and mix well.Switch off the flame .Take a small ball size dough and roll in to a small chappathi and place two spoonfuls of the cauliflower filling inside it and wrap it inside the dough .
6.Dust some flour on the wrapped filing dough and roll out in to parathas. It should be neither too thick nor too thin.If it sticks to the rolling plate dust some flour and roll it out.Heat a non-stick pan and add a tsp of oil and place the paratha on top of it.Once it gets cooked on the downside ,flip it and add another tsp of oil so that both the sides are evenly cooked golden brown.
7.Serve hot with a pickle or tomato thokku and raita .Optionally you can add a blob of butter on top of the parathas before serving.
*Roll out parathas evenly and lightly otherwise the filling will come out when you roll out.
*Don't avoid kasuri methi as it adds a very nice flour to the paratha and it is healthy too.
*You can also add chopped coriander leaves to the filling.