STUFFED PARATHA - GOBI PARATHA

Cauliflower is used to make yummy stuffed parathas. I am giving two different recipes - both taste different and are equally tasty. One uses grated cauliflower, cooked for a few minutes, the other uses aloo-gobi sabji to make stuffed parathas. 

Gobi paratha - Type 1

Makes 4 parathas
Ingredients

For the stuffing -

1. Cauliflower – 200 gms (finely grated)
2. Ginger – ½” piece – finely chopped
3. Green chilli – 1-2 (finely chopped)
4. Coriander leaves (finely chopped) – 2 tbsp
5. Turmeric powder – ¼ tsp
6. Red chilli powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Cumin powder – ½ tsp
9. Salt to taste
10. Mustard seeds – ½ tsp
11. Cumin seeds – ½ tsp
12. Asafetida – a pinch
13. Oil – 1 ½ tsp

For dough

1. Whole wheat flour – 1 ¼ cup
2. Oil – 2 tsp
3. Salt to taste
4. Ghee / butter / oil for paratha

Method

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft stiff dough and set aside for at least 30 minutes.
3. Wash the cauliflower well. Break into big flowerets and finely grate each floweret.
4. Heat oil in a pan and add mustard and cumin seeds and asafetida.                    
5. Then add the chopped ginger and green chillies and all the spices and salt and stir.
6. Add the grated cauliflower and mix well.
7. Cook covered on low heat for 3 minutes.
8. Add chopped coriander leaves and mix well and allow to cool.
9.  Make big lemon sized balls of the dough as well as the filling.
10. Roll one dough ball into a small thick circle of about 3”.
11. Place a ball of the stuffing in the center and fold in from all the sides so that the stuffing is fully covered.
12. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
13. Heat a tava / pan and put the stuffed paratha on it.
14. Flip it after a minute.
15. Flip it again after a minute and add ghee (or oil) all over the paratha.
16. Turn it again and spread ghee on this side too.
17. Remove from tava when both sides are golden brown.
18. Serve hot with butter / ketchup / curd.

Gobi paratha -Type 2 

If you find it difficult to get your kids to eat vegetables, you can make stuffed parathas which are sure to be relished by kids and adults alike. This recipe for gobi paratha which uses aloo gobi sookhi sabji, ensures soft parathas.

Ingredients

1. Aloo gobi sookhi sabji - 6 tbspful
2. Whole wheat flour - 7 tbsp
3. Ghee / butter / oil for paratha

Method

1. Mash ‘aloo gobi’(6 tbsp) and add whole wheat flour (7 tbsp).
2. Mix well and bind into a stiff dough – sprinkling water if necessary. Check the salt.
3. Set aside for at least 30 minutes.
4. Divide the dough into 4 big lemon sized balls.
5. Dust each ball in flour and roll into paratha.
6. Heat a tava and place the paratha on it. Flip it after a minute.
7. Again turn it after 45 seconds.
8. After a minute, flip it again and add ghee / oil over the paratha.
9. Flip once more and spread oil on this side too.
10. Remove from tava when both sides are golden brown.
11. Serve hot with butter / ketchup / green chutney / curd / pickle.

© Copyright 2011. Brinda Balasubramonian.