Gobi Paratha

• aktyvus laikas: 25 mins
• bendras laikas: 50 minutes

Ingredientai

For The Wheat Dough:

3 cups whole wheat flour

1 cup water or add more if required

salt as required (optional)

1 tablespoon ghee or oil or add as required (optional)

For Gobhi Paratha Stuffing

½ of a cauliflower head, finely grated

1 green chili, chopped finely

garam masala powder as required

red chili powder as required

salt to taste

Nurodymai

Kneading Dough

In a bowl or vessel take 3 cups whole wheat flour along with salt as required. add 1 tablespoon ghee or oil.

Next add 1 cup water or as required. knead the wheat flour with water to a smooth dough.

Cover and keep aside for 20 to 30 minutes.

Making Gobi Paratha Stuffing

Rinse the cauliflower head very well.

Then grate cauliflower with a fine grater.

Add some finely chopped green chilies to it.

Uniformly mix the green chilies with the gobi. Keep aside.

Making Gobi Paratha

later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.

With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.

Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.

Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.

Press and seal the edges very well with your fingertips.

Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti.

Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides.

You can also press the gobhi paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.

Make all gobhi paratha this way and stack them up in a roti basket or casserole.

Serve gobi paratha hot with yogurt, pickle or white butter.