GOBIPARATHA

This is some what similar to aloo parathas and obviously instead of aloo , we use grated gobi. It is advisable not to grate Gobis well before making it as Gobi leaves a lot of water and it gets difficult to stuff. And salt should be added just before making it and mixed.

Ingredients:

For the stuffing:

1 big cauliflower - seperated into big florets and grated with a grater.

1/4 tsp turmeric

1 tsp salt

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp aamchur powder

1.5 tsp grated ginger

1/2 - 1 tsp garam masala

2 tbsp chopped coriander leaves.

For the dough:

2 cups wheat flour

salt to taste

2 tbsp refined oil

enough water to knead the dough

Method:

1. Make a dough with the ingredients listed under dough. The dough shouldn’t be hard. It should be soft and elastic. Now make small balls ( not very big) of the dough of similar size and keep aside.

2. Mix all the ingredients listed under stuffing, adding salt only just before making it. Otherwise it would turn very watery.

3. Take a ball of the dough and roll it into a small circle with the help of a rolling pin.

4. Take a fistful of stuffing, squeeze it very well and place on the dough. Don’t place them with water else it will get very difficult to roll it.

5. Gather all the ends of the dough carefully one by one and close it carefully.

6. With the help of a rolling pin roll the dough gently, slowly and carefully so that the stuffing doesnt come out. You can also sprinkle some flour on it while rolling so that the dough doesn’t stick with the rolling pin or the board.

7. Heat a heavy griddle and place the paratha on it. Keep turning on both sides adding enough oil.

8. Serve hot with pickle or yoghurt.

tip : Add little salt, red chilly powder and chaat masala with the yoghurt and serve with hot parathas. It tastes very good.