My MIL is an expert in making paratha & this is one of her recipes. The very first time when I saw her making these parathas I wondered whether she was forgetting to cook the Gobi. But then she explained that you make the stuffing for this paratha (flat-bread) by grating the raw Gobi, ginger & green chilies & mixing it with various masala for flavor. I was truly amazed after I ate the paratha. Its extremely delicious & if you don't see it in making you wont realize its made from raw Gobi. Just make sure you wash the Gobi previous night & allow it to dry completely before making the stuffing.
1 cup of wheat flour
1/2 cup of water (or as needed)
1 tbsp oil
salt to taste
5-6 big cauliflower florets (wash thoroughly & dry these completely before use)
2 green chilies
1/2 inch ginger piece (skin removed or peeled)
few coriander leaves
1 tsp carom seeds (ajwain)
1/2 tsp red chilli powder
1/2 tsp cumin seed powder
1/2 tsp coriander powder
1/2 tsp dry mango powder (amchur)
1/4 tsp garam masala
salt to taste
Additionally we will need some wheat flour for dusting & some butter to apply on paraths while cooking.
To make Dough:
Mix all the ingredients listed under "For Dough" & knead into a soft dough. Cover & keep aside for 15-30 minutes.
To Make Stuffing:
- Add the cauliflower florets, ginger & green chilies into the food processor & grind till you break them into very small pieces (grated like consistency), make sure you don't make a paste of it. (alternately you can grate the cauliflower & chop the ginger & green chilies finely).
- Remove in a mixing bowl & to this grated mixture add carom seeds, all the powders like red chili , cumin seed, coriander &dry mango followed by garam masala & salt.
- Add some finely chopped coriander leaves & mix well.
- That's it our Gobi (cauliflower) stuffing is ready. Keep aside.
To Make Paratha (flat-bread):
- Take a small portion of the dough (bigger than you would normally take for making chapati) & roll it into a 3" diameter circle using rolling pin & some dry wheat flour.
- Apply some ghee at the center of this circle & place 2-3 tbsp of the stuffing on it.
- Bring all the ends together & seal tightly. If there is some additional dough at the peak after sealing, remove it & flatten the stuffed dough ball.
- Using some wheat flour for dusting, roll this stuffed dough into 6" diameter circle.
- Heat a flat tava (griddle) on medium heat, once hot put this rolled paratha on it. Cook for about a minute & then flip.
- While the other side is cooking, apply some ghee/butter on the side facing up. Again flip & cook the side with butter/ghee till its well done & golden in color.
- Repeat the process for other side too. Once both sides are well cooked remove from griddle.
- Repeat the entire process to make as many paratha's as you want. (I made 4).