Gobi Paratha Recipe

Instructions

1. Prepare the Dough:

• In a large bowl, combinethe whole wheat flour, a pinch of salt, and 2 tablespoons of oil or ghee.
• Gradually add water and knead to form a soft, smooth dough.
• Cover the dough with a dampcloth and let it rest for at least 15-20 minutes.

2. Prepare the Filling:

• Heat 1 tablespoon of oil ina pan over medium heat.
• Add cumin seeds and letthem splutter.
• Add the grated cauliflowerand cook for 5-7 minutes, stirring occasionally, until the cauliflower is tenderand any moisture has evaporated.
• Add coriander powder,turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Cook for another 2-3minutes, ensuring the spices are well blended with the cauliflower.
• Stir in chopped corianderleaves and remove from heat. Allow the filling to cool slightly.

3.  Assemble the Parathas:

• Divide the dough intoequal-sized balls (about 8-10).
• Divide the cauliflowerfilling into equal portions (one for each dough ball).
• Roll out one dough ballinto a small circle on a floured surface.
• Place a portion of thecauliflower filling in the center.
• Bring the edges of thedough together to seal the filling inside, then gently flatten the stuffeddough ball.
• Roll out the stuffed doughball into a larger circle, about 6-8 inches in diameter, being careful not to let the filling escape.

4. Cook the Parathas:

• Heat a griddle or tawa overmedium heat.
• Place the rolled-outparatha on the hot griddle and cook until small bubbles start to form.
• Flip the paratha and apply a little ghee or oil on the cooked side.
• Cook the other side until golden brown spots appear and the paratha is cooked through.
• Repeat the process with theremaining dough and filling.

5. Serve:

• Serve the hot Gobi Parathaswith yogurt, pickle, or a dollop of butter.