Cauliflower Paratha (Gobhi Paratha)
Ingredients: (To prepare around 8 medium size parathas)
For Stuffing–
250 gms Cauliflower florets,
1 medium size onion; finely chopped,
1/2 cup coriander leaves, finely chopped,
3 tsp ajwain,
1 tsp red chilli powder,
1/2 tsp turmeric powder,
Salt to taste,
Oil for frying
For the covering–
3 cups wheat flour,
1 cup maida,
1 tbsp oil,
Salt to taste,
Water to knead.
Method:
Mix wheat flour, maida, salt, oil and knead the flour with water till it is soft anf of rolling consistency.
For stuffing, wash the cauliflower florets with hot water and dry them well, till no water is left in them. Now chop them finely or coarsely grind them in a processor. In a bowl, mix the ground cauliflower, finely chopped onion, chopped coriander leaves, ajwain, turmeric powder, red chilli powder and salt. Mix well. Your stuffing is now ready.
Make small balls from the kneaded flour (little bigger than what you take for making rotis) and roll it to the size of a puri. Fill in enough stuffing and close and seal the puri, so that the stuffing does not come out. Now roll this ball, lightly to form paratha. Serve hot parathas with butter, tomato ketchup, pickle or any chatni of your choice.
Tips:
1. Always pat dry the cauliflower before you grind or chop them, if any amount of water remains, the stuffing will come out of the paratha while rolling.
2. Grind the caulliflower coarsely to maintain the crunchiness of the cauliflower.
3. Add salt to the stuffing only at the time when you want to make parathas, otherwise the salt would give away water and the stuffing will come out of the paratha while rolling.
