Ingredients:
For Dough:
- 1 1/2 cup of wheat flour
- 3/4 cup of water (or as needed)
- 1 tbsp oil
- salt to taste
For Stuffing:
- 1 cup cauliflower grated
- 2-3 green chillies
- 1/2 tsp ginger grated
- 1/2 tsp ajwain
- 1/2 cup coriander leaves with stems
- 1/2 tsp coriander powder
- 1/2 tsp dry mango powder (amchur)
- 1/4 tsp garam masala (optional)
- salt to taste
Additionally you will need some wheat flour for dusting during rolling.
Method:
To make Dough:
Mix all the ingredients listed under "For Dough" & knead into a soft dough. Cover & keep aside for 15-30 minutes.To Make Stuffing:
Add the cauliflower florets, ginger, coriander leaves & green chilies into the food processor & grind till you break them into very small pieces (grated like consistency), make sure you don't make a paste of it. (alternately you can grate the cauliflower & chop the ginger & green chilies finely).Remove in a mixing bowl & to this grated mixture add carom seeds, coriander powder, dry mango powder, followed by garam masala, salt and mix well and our Gobi - carrot stuffing is ready. Keep aside.
Keep in mind to add salt just before you start the rolling. If the filling containing salt is left for long time, it becomes too wet making it difficult to roll the paratas. Alternatively, you can mix salt, squeeze all the water and then add the dry contents.
To Make Paratha (flat-bread):
Take a small portion of the dough(about 1.5" dia) & roll it into a 3" diameter circle using rolling pin & some dry wheat flour. Apply some oil/ghee at the center of this circle and dust some wheat flour and then place 2-3 tbsp of the stuffing on it.
Bring all the ends together & seal tightly. If there is some additional dough at the peak after sealing, remove it & flatten the stuffed dough ball.
Using some wheat flour for dusting, roll this stuffed dough into 6" diameter circle.
Heat a flat tava (griddle) on medium heat, once hot put this rolled paratha on it. Cook for about a minute & then flip.
While the other side is cooking, apply some oil/ghee/butter on the side facing up. Again flip & cook the side with oil/butter/ghee till its well done & golden in color.
Repeat the process for other side too. Once both sides are well cooked remove from griddle.
Repeat the entire process to make as many parathas as you want. (I made 8).
Our Gobi paratha is ready, serve hot topped with some butter or with any chutney/pickle/curry of your choice.
PS: If the method does not work for you, roll a chapathi from dough, spread a layer of stuffing on it. Cover it with another chapathi on top. Seal the edges. Then roll it again slightly. By this method, the stuffing will not come out.
