INGREDIENTS
3 cups whole wheat flour
1 cup water or more if required
salt (optional)
1 tablespoon ghee or oil or add as required (optional)
for the gobi stuffing:
½ cauliflower head, grated
1 green chili, chopped finely
garam masala powder as required
red chili powder as required
salt to taste
for roasting the parathas:
ghee as required (clarified butter) or soyabean oil
HOW TO MAKE RECIPE
making dough:
firstly, knead the wheat flour, salt and oil with water to a smooth dough.
cover and keep aside for 20 to 30 minutes.
making stuffing for gobi paratha:
rinse the cauliflower head very well.
then grate cauliflower with a fine grater.
add some finely chopped green chilies to it.
uniformly mix the green chilies with the gobi. keep aside.
making gobi paratha:
take a medium sized ball from the dough.
roll out a small disc about 3 inches in diameter from the dough ball.
add a few tablespoons of the grated gobi stuffing in the center on top of the rolled out disc.
sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.
also sprinkle some wheat flour. as the grated cauliflower tend to be sticky, sprinkling little wheat flour helps the parathas not to be sticky when rolling with a pin roller.
be careful as not to understuff or overstuff the paratha.
bring the edges of the dough, join them and flatten them.
now roll the stuffed parathas gently to a size of a chapati or roti.
on a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
roast the gobi paratha with ghee till browned and uniformly roasted on both sides.
you can also press the paratha edges with a spatula or spoon, so that they are fried well. as some time, the paratha edges are not cooked well.
make all gobi parathas this way and stack them up in a roti basket or casserole.
serve gobi paratha hot with yogurt, pickle or white butter.
It's the same recipe for Naan if you use Maize flour instead of wheat