Gobi ka Paratha

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Stuffing
2 cups grated cauliflower
salt to taste
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tbsp chopped coriander (dhania)
2 chopped green chillies
1 chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

For the dough
For the doughCombine the whole wheat flour, salt and oil in a bowl and using enough water knead a soft dough.Divide the dough in to 5 equal portions and keep aside.
For the stuffing
For the stuffingCombine the cauliflower and little salt in a bowl, mix well and keep aside for 10 minutes.Squeeze and remove the excess water from the cauliflower and add the coriander powder, cumin seeds powder, chilli powder, coriander, green chillies, onions, ginger-garlic paste and salt and mix well.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a 75 mm. (3\") diameter circle.Place a portion of the stuffing and fold the edges of the dough over the stuffing.Pinch the edges together to seal the stuffing in.Flatten the dough and roll out again into 100 mm. (4\") diameter circle using little flour for rolling.Cook on tava over a medium flame using little ghee till brown spots appear on both sides.Repeat for the remaining dough and the stuffing to make 4 more parathas.Serve hot with curds.