Gobi Paratha

Gobi Paratha (Stuffed Cauliflower Bread/Gobi ke Paranthe/Cauliflower Paratha) can be simply had with raita or curd. It can be served with topped with ghee, dish of your choice and lassi. Ingredients:
atta - 1 cup + extra (for dusting)
water - 1/2 cup
salt - 1 tsp
grated cauliflower - 2 cup
cumin seeds - 1/2 tsp
green chilli (chopped) - 1
coriander leaves (chopped) - 2 tbsp
oil - to toast

Method:
1. Combine whole wheat flour, mint paste, salt & water slowly to make a pilable dough (sticky soft).
2. Knead for about 15 minutes , cover and let it sit for half an hr.
3. Mix cauliflower, cumin seeds, green chilli, coriander leaves, 1/2 tsp salt. Let it settle for about 5 minutes.
4. Squeeze the cauliflower mix in order to take out as much water as possible.
5. Make balls of equal portions and cover it with damp cloth.
6. For each portion, roll it into small puris, stuff the filling and seal it to make a ball.
7. Each ball needs to settle for two minutes before rolling.
8. Roll the balls with less pressure and thicker than roti.
9. Heat the skillet, place the paratha over the skillet and spread 1 tsp of oil making sure the paratha is golden-brown on both sides.
10. Cool the Parathas and store it wrapped in aluminum foil.

PS:
1. Shred the cauliflower using a shredder.
2. If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
3. I always use iron skillet as it works best.
4. Mooli Paratha - replace cauliflower with white radish (mooli), the method remains the same.
5. Can be stored outside for 2 days and refridgerated for 5 days.

HAPPY NEW YEAR - 2009 to all readers of RKC. Wish you all a prosperous and successful year ahead!