Gobhi ka pratha

Name: Gobhi ka pratha
Cuisine: Indian
Ingredients: 250 gm wheat flour; 2 cup grated cauliflower; 1 small boiled potato and grated; 1/4 teaspoon cumin seeds; 1 medium onion finely chopped; 1 tbsp garlic ginger paste; 1 green chilli finely chopped; 2 tbsp chopped coriander leaves; 1 teaspoon lemon juice; 1/3 teaspoon garam masala; 1/8 teaspoon turmeric powder; 1/4 teaspoon red chilli powder; As needed Oil for frying; as needed Butter; to taste Salt

Aastha @cook_13928284

Haryana

Gobhi ka pratha

Aastha @cook_13928284

Saved

Ingredients

250 gmwheat flour
2 cupgrated cauliflower
1small boiled potato and grated
1/4 teaspooncumin seeds
1medium onion finely chopped
1 tbspgarlic ginger paste
1green chilli finely chopped
2 tbspchopped coriander leaves
1 teaspoonlemon juice
1/3 teaspoongaram masala
1/8 teaspoonturmeric powder
1/4 teaspoonred chilli powder
As neededOil for frying
as neededButter
to tasteSalt

Saved

Steps

1

Mix 1½ cups flour, 2-teaspoons oil and salt in a large wide mouthed bowl. Add water as required in small incremental quantities and knead a smooth dough (like chapati). Grease the surface of dough with 1-teaspoon oil. Cover the dough with a plate rest it for 15 minutes at room temperature.
2

In the meantime, prepare the stuffing. Heat 2 teaspoons oil in a pan over medium flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste, green chilli and sauté for approx. 30 seconds.
3

Add grated cauliflower and salt and mix well.
4

Cook it until the cauliflower mixture turns little dry, for approx. 6-7 minutes. Stir in between occasionally to prevent sticking.
5

Add garam masala powder, red chilli powder, turmeric powder, lemon juice (or dry mango powder) and coriander leaves. Mix well and cook for a minute. Add grated boiled potato.
6

Mix properly and turn off the flame. Gobi masala stuffing is ready; let it cool for 5-7 minutes. Divide it into 6 equal portions.
7

Divide dough into 6 equal parts and give them a round shape of ball.
8

Take 1/2 cup dry wheat flour in a medium plate for dusting. Take one dough ball, press it between your palms or on roti making board and make flat pattie. Coat the pattie with dry wheat flour and place it on a rolling board/roti making board (chakla). Roll it out into a thick circle of approx. 4-5 inch diameter. Put one portion of stuffing in the center.
9

Enclose it by pulling all round surface towards top, seal the edges and again give a round shape of ball.
10

Gently press stuffed ball on rolling board and give it a shape of pattie.
11

Coat it with dry flour and roll it out into a raw stuffed paratha of approx. 6-7 inch diameter (like roti or chapati) having approx 1/2 centimeter thickness.
12

Heat the tava over medium flame. Place raw paratha on a hot tava/griddle and cook for around 30-40 seconds. Flip and spread 1/2 teaspoon oil evenly on each side with the help of spatula and cook each side for approx 30-40 seconds. Flip and cook until golden brown spots appear on both sides.
13

Transfer gobi paratha to a plate and spread butter on it. Prepare parathas from remaining dough balls. Serve them hot with potato curry and your favorite sour and spicy pickle.