Recipe of gobi paratha
1 medium cauliflower (gobhi/ gobi) - grated
1/2 tsp carom seeds (ajwain)
Salt to taste
2 green chillies- finely chopped
1/4 tsp garam masala powder
1/2 tsp amchoor (dried mango powder)
1 inch piece ginger- grated
1 1/2 cup atta (whole wheat flour)
1/2 tsp salt
2 tsp oil
Oil to shallow fry
1. Mix all the ingredients of the dough and add enough water to knead the atta into pliable dough. Cover it with a cloth and let it rest for about 20 minutes.
2. Squeeze hard grated gobi and remove the excess liquid. You can use this water to knead the dough. After 10 minutes, again squeeze hard gobi to remove any moisture that remains.
3. Mix all the ingredients under the head ‘filling’.
4. Take a ball (peda) out of the dough and roll out into a 3 inch round dusting it with dry flour to prevent it from sticking.
5. Grease this round with the help of a greased spoon or spatula. Place 1 tablespoon of gobi filling in the centre. Gather the edges of the round and reshape it into a ball. Flatten this ball by lightly pressing with hand.
5. Roll out this ball into a 6 inch round dusting it in dry flour. Roll out gently and also lift the paratha gently before placing it on the griddle.
6. Heat a tawa (griddle) and smear it with some oil with the help of a spatula. Turn the heat to medium and place the parantha on it. Cook till the underside is cooked and rawness of flour disappear. Turn over and cook the other side also. Cook both sides till they become somewhat reddish brown. While cooking the paratha, press with the spatula in between to make it crisp. Similarly cook other parathas. Serve hot gobi paratha with curd and pickle.