Gobi paratha recipe

Prep Time: 10 mins    |  Cook time: 10 mins    |  Serves: 4

For dough

• Wheat flour   - 1 cup
• Maida           - 1/2 cup (optional)
• Salt             - as needed
• Oil               - 3 tsp

For stuffing

• Cauliflower   -  1 big
• Coriander leaves(chopped)  - 1/2 cup (can add less also)
• Ginger(finely chopped)  -  3/4 tsp
• Green chilly (chopped)  - 1(optional)    
• Turmeric powder          - 1/4 tsp
• Garam masala powder   -  1/2 tsp
• Red chilly powder         - 3/4 tsp
• Asafoetida                    - a pinch
• Cumin seeds                - 1 tsp
• salt and oil as needed

METHOD

• For dough : Mix wheat flour and maida with salt and oil,well.
• Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
• Usually I prepare and keep the dough atleast for  half an hour.

For stuffing:

• Grate the flower part of the cauliflower using a grater,as shown in the picture. 
•  
• Keep ready the other ingredients required for the stuffing and heat a broad kadai.
• Add  cumin seeds,asafoetida(not shown in pic),ginger,green chilli in order.Fry for a minute.
• Then add the grated  cauliflower,fry for a minute and add turmeric(not shown in pic),red chilli and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
• Fry in high flame for 5-6 minutes,with constant stirring. 
• Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
• Transfer to a bowl after done and cool down.

• Take the prepared dough and roll into balls of big gooseberry size.(as shown)
• Roll the balls into chapattis and keep aside.

• Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
• Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.

• Sprinkle over some flour and spread into thin or thick parathas as per your desire..
• Heat tawa and add little oil and toast this parathas till golden in colour.

Or the authentic way of rolling (Updated)

1. Roll a small mandarin( orange) sized ball of dough into thick circle. Fill the prepared stuff inside, say 2 tblsp. Close it towards the centre as shown, pinch and flatten.
2. Spread to a thick paratha with generous dusting (I use maida for dusting) and cook it both sides on a hot tawa over medium flame. Press gently while cooking to get it done evenly browned.