Gobi Parathas

Of all the parathas, gobi is my most favorite one.  For the most delicious parathas, I prefer sauteing the shredded gobi with some green chillies and spices rather than the using a raw filling. I have been making parathas more often these days and make them with ease now :). I figured that using some quantity of maida [All-purpose flour] along with wheat flour for making the dough helps in stretching the dough easily and makes rolling of the parathas much easier. Do try using this method if you are a beginner in making parathas, am sure it will help you.

Ingredients

For the dough

Atta/Wheat Flour - 1 + 1/4 cup
Maida/All purpose flour - 3/4 cup
Water - 1 cup or as per need
Salt - 1 Tsp
Oil - 1 Tbsp

For the filling

1 small sized cauliflower
green chilli - 3, chopped finely
Red chilli powder - 2 Tsp
Turmeric - 1/4 tsp
Curry powder - 1 Tsp
Salt -as per need
Oil - 1 Tbsp
Jeera - 1/2 tsp

How do you make it

1. Using your food processor grate the cauliflower pieces like below. Keep aside.

2. Heat 1 tbsp oil in a pan. Add jeera seeds to roast. Add in the chopped green chillies, shredded cauliflower and saute for a minute. Add salt, turmeric, curry and red chilli powder. Mix well and saute until the filling is cooked well. Keep aside. Cool the filling completely before making parathas. if the stuffing is hot, when you roll the parathas they tend to break out.

3. Now to make the dough, mix the atta, maida, salt and oil together. Add water slowly and knead well to make a smooth dough. I use my food processor for this and my job gets done in minutes :). I use about 3/4 to 1 cup water to get a really soft and smooth dough.

4. Take a dough ball, roll it to a small circle as shown below, dust it with little flour and then and place a tbsp of shredded gobi filling inside it.

5. Bring the edges of the paratha together and cover the gobi filling and gently flatten it using your fingers.

6. Dust with flour as and when necessary while rolling. Gently roll the paratha into medium sized circle without the filling oozing. Parathas are usually on the thicker side, so dont make them very thin

7.  Place the rolled paratha on a heated tava. Once tiny spots occur on both sides of the paratha, drizzle oil on both sides and cook them until they have dark brown spots on them.

Serve with Dal Tadka or yogurt-pickle combo.