Ingredients:
For gobhi paratha stuffing:
1 cup gobhi (cauliflower)grated
¼ Tbsp. Spice Mix (garam masala powder)
salt as required
oil , as required for roasting parathas
¼ Tbsp. turmeric powder
¼ tsp ginger-garlic paste
¼ Tbsp. red chilli powder
¼ Tbsp. coriander powder
¼ Tbsp. dry mango powder
¼ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp asafoetida (asafoetida)
¼ Tbsp. carom seeds (ajwain)
¼ Tbsp. nigella seeds
1/4Tbsp. fennel seeds
For paratha dough:
2 cups whole wheat flour (atta)
½ teaspoon salt or add as required
1 to 2 teaspoons oil
water as required for kneading
½ cup curd
Method:
Making stuffing for gobhi paratha:
In a pan heat 1Tbsp. oil, add asafoetida (asafoetida) cumin seeds , mustard seeds, nigella seeds and ajwain. let it splutter. Add ginger-garlic paste, stir. Then add grated gobhi(cauliflower), stir on medium flame. Add turmeric powder ,red chilli powder , coriander powder, dry mango powder,garam masala and salt to taste. Mix well. Let it cook for about 5 mins. Turn off the flame. let it cool.
Kneading dough for gobhi paratha
In a bowl , take whole wheat flour (atta), make a well in the center. add salt, curd, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.
Rolling and stuffing gobhi paratha :
Take a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.Place the gobhi stuffing in the center, keeping about 2 to 2.5 inches space from the sides.Take the edge and start pleating as well as bringing the pleats in the center.Join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. Press the pleats from center.Sprinkle some flour and roll the gobhi paratha to about the same size as that of a roti.
Making Gobhi paratha:
On a hot griddle place the rolled paratha.When the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha.
Spread some oil on this side too. a well made and well roasted paratha will puff up.
Flip again once or twice till both the sides of the paratha are cooked properly. you should see crisp brown spots on the paratha.
Serve the Gobhi paratha with some extra butter on the side, along with mango pickle and yogurt.
