Gobi Ke Paratha

Name: Gobi Ke Paratha
Cuisine: Indian
Ingredients: 1 medium size cauliflower, grated; 1 tbsp. oil; 1/2 tsp. cumin seeds; 1/2 tsp. fennel seeds; 1 tsp. grated ginger; 1-2 fresh red / green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. coriander powder; 1/2 tsp. cumin powder; 1/2 tsp. garam masala powder; handful coriander leaves, chopped; 2 tbsp. roasted chickpea flour; Dough -; 1 1/4 cup whole wheat flour; pinch salt; 1 tbsp. oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#paratha - Here is a nice way to start your day with these yummy and wholesome cauliflower parathas. It satiates one's appetite for long. As they are filling, healthy and nutritious, they can be had as a lunch box meal too. It's simply divine when had with butter, yoghurt or any pickle.

Bethica Das @kitchen_flavours

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Ingredients

1medium size cauliflower, grated
1 tbsp.oil
1/2 tsp.cumin seeds
1/2 tsp.fennel seeds
1 tsp.grated ginger
1-2fresh red / green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.coriander powder
1/2 tsp.cumin powder
1/2 tsp.garam masala powder
handfulcoriander leaves, chopped
2 tbsp.roasted chickpea flour
Dough -
1 1/4 cupwhole wheat flour
pinchsalt
1 tbsp.oil

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Steps

1

Heat oil in a pan and temper with cumin seeds and fennel seeds. Saute for a few seconds and then add the ginger and chilies. Saute for a few seconds more.
2

Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up.
3

Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.
4

In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.
5

Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around of the stuffing on it.
6

Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.
7

Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling oil over it and around the edges. Fry both the sides till they are light brown in colour.
8

Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.