Gobi/Cauliflower ka Paratha
Stuffed paratha’s are the easiet breakfast to prepare in the morning for entertaining or for visiting guests at home.I usually go with Aloo paratha or Gobi paratha, and you can serve it with yogurt and pickles of your choice. Even my 15 month old son loves to have paratha sometimes ofcourse if he is in a mood to eat.
3 cups whole wheat flour, kneaded
1 small size cauliflower, grated
2 green chillies, de-vined and chopped
1/2 cup green corainder leaves
1 teaspoon ajwain
1/4 teaspoon garam masala
salt to taste
Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower. I always prepare till here the night before i have to make it and keep it in the fridge.
Now to the almost dried/less moistured grated cauliflower, add chopped green chillies, coriander leaves, ajwain and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.
Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
The paratha is done when both the side is golden brown or crispy.
Serve it with curd and pickles of your choice.