Gobi Paratha / Masala Cauliflower FlatBread

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A Paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout the areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked dough.

Cauliflower is easily available in the winter season with a new flavor. The Paratha made with the Gobi melts in the mouth.

Let's move to the recipe -

Ingredients -
1. Grated cauliflower - 1 cup
2. Whole Jeera - 1 Tbs
3. Roasted Jeera Powder - 1 Tbs
4. Roasted Chili Powder - Half Tbs
5. Chaat Masala - 1 Tbs
6. Chopped Coriander leaves - 2 Tbs
7. Mustard oil - 2Tbs
8. Turmeric Powder - 1 Tbs
9. Salt As Per Taste
For Dough - 
1. Wheat Flour - 1 Cup
2. Ajwain - Half Tbs
3. Black Jeera - Half Tbs
4. Oil - 5 Large Tbs

5. Salt - As Per Taste

Recipe -

For Masala Gobi Stuffing

1. Heat a Pan and add Mustard oil. Once it is hot enough, add mustard oil.
2. Add whole Jeera. Once it starts to splutter, add a grated gobi and stir fry for a few minutes. Cook it till it is almost cooked.
3. Add dry masala and salt and mix it well. Once you get the nice aroma, switch off the flame and mix coriander leaves and after mixing, keep it aside.

For Dough - 

1. Mix all the ingredients of dough making and knead into a soft dough.
2. Divide the dough into four portions and take each and make a bowl shape. Now put 1/4 portion of Gobi masala mixture and close it. Roll into paratha slowly so that it should not open from any side.

For Paratha Making - 

1. Take a Tawa and heat it. 
2. Put the paratha on Tawa. Roast on one side and turn to the other side. 
3. Put ghee/butter/oil on one side and roast till it gets nice golden color and crispy outer cover. And similarly, roast on another side. Take it off once done on both sides.

 It's ready to have with any Curry or Raita/Masala Curd, Chutney, etc.

 For Masala curd - Add little roasted jeera and red chili powder with chaat masala and salt in a cup of thick curd and whisk well.

Hope you will like this dish.

I will be back with another flavourful recipe very soon, till then

Bye-bye yummy mummies!!

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