Gobi Aloo Paratha

Ingredients

For Cover

• 1 1/2 cup Wheat flour
• Salt to taste
• Water

For Stuffing

• 1 tsp Oil
• Cumin seeds
• 1 medium size finely chopped Onion
• Grated Ginger
• Finely chopped Green chili
• 1 cup grated Cauliflower
• Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Amchur powder
• 1/2 tsp Red chili powder
• 1/2 tsp Garam masala
• Finely chopped Coriander leaves

For making Paratha

• Butter

Instruction

For Cover

• Take wheat flour into a dish. Add salt and mix well.
• Add little water at a time and knead thick dough. Do not add much water at a time.
• The dough should be neither too thick neither too thin.
• Transfer the dough into a bowl and coat it with a little oil so that it won’t get dry.
• Cover and give it a standing time of about 30 minutes.

For Stuffing

• Heat up oil in a pan. Add cumin seeds.
• When cumin seeds sizzle up add onion and mix well.
• Add grated ginger. You can use ginger paste or finely chopped ginger too.
• Add green chili and fry the onion for about 3-4 minutes.
• When onion softens up a little add grated cauliflower.
• Add turmeric powder, coriander powder, amchur powder, red chili powder and garam masala. Mix well.
• Add salt to taste and cook the flower for about 5-6 minutes until it just becomes soft.
• Cook until flower dries up as when we add salt, flower releases moisture.
• Cook until this moisture is reduced.
• Turn off the gas and add lots of finely chopped coriander leaves.
• Mix well and let the stuffing cool down.

For making Paratha

• Take the dough and knead it once more. Take one small ball of dough and dip it in dry wheat flour.
• Roll out a poli. While rolling the poli, roll it from the edges and let it be a bit thick at the center.
• So that when we fill the stuffing, it won’t tear up.
• Fill the stuffing and bring together all the edges of the poli and close them. Remove excess dough as we do for modak and keep it side.
• Heat up a pan on medium heat.
• Again dip the ball in dry flour and roll the paratha. Let the paratha be a little thick. You can roll thin paratha if you want.
• Transfer the paratha on hot pan. Roast for about a minute until it gets light golden color.
• When small bubbles begin to appear on paratha, flip over. Spread lots of butter. You can use ghee instead of butter if you want.
• Flip over again and spread butter on another side as well.
• Roast until it gets nice golden color form both sides.
• Take out into serving dish.
• You can have this with curd or any pickle. You can have it as it is.