Wheat flour – 1 1/2 cup
Oil -3 tsp
Oil for frying
Cauliflower florets – 1 cup
Onion – 2 finely chopped (medium sized)
Green chillies – 3 finely chopped
Ginger (finely chopped or grated) – 1/2 tsp
Salt as required
Chilli powder – 1/4 tsp
Turmeric powder – a pinch
Coriander powder – 1 1/2 tsp
Jeera/Cumin Powder – 1 tsp
Garam Masala – 1/4 tsp


Gobi Paratha

* Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add water little by little and knead it into a dough as you normally do for roti .
* Keep it aside for 15 minutes.
* Put cauliflower in boiling water for 5 minutes and drain the water completely. Pat it dry and mince it in a food processor.
* Heat oil, add cumins seeds, when they sizzle, add onions and sauté till it turns transparent.
* Add green chillies, minced cauliflower, chilli powder, coriander powder, cumin powder and garam masala. Sauté well till the moisture evaporates. It should be dry so that it will be easy for you to roll out the parathas.
* Make medium sized balls from the dough. Roll it out into small chapati .You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.
*Place a tbsp of stuffing on the top of a rolled out chapati and spread it.
* Then keep another rolled out dough on top of it and seal the corners by pressing it lightly.
*Now roll it out with the stuffing inside gently.
*Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, apply a tsp of oil on the top and flip it over to the other side.Cook both sides well till brown spots appear.
*Repeat the same process for the rest of the dough.
*Serve it with curd, pickle or chutney.

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