Gobi Paratha

To Make Dough

Chappathi Flour – 2 cup

Salt – to taste
Water - as needed

Oil – 1 tsp

For Stuffing

Cauliflower – 2 cup, finely chopped

Cumin Seeds – ¼ tsp

Onion – ¾ cup, finely chopped

Ginger – 1 tbsp, finely chopped

Garlic – 1 tbsp, finely chopped

Green chilly – 2, finely chopped

Chicken Masala – ½ tsp, optional

Garam Masala – ¼ tsp

Coriander Powder – ¾ tsp

Turmeric Powder – ¼ tsp

Cilantro – handful, finely chopped

Salt – to taste

Butter – 2 tbsp

Oil – 2 tsp

 

Preparation

Knead flour to make soft dough and keep it aside.

In a heated pan, add oil. Add cumin seeds, when splutters add onion. Sauté till soft. Add ginger, garlic and green chilly. Fry for 3 seconds. Add masalas: coriander powder, turmeric powder, chicken masala and garam masala. Fry for a minute. Add salt. Add chopped cilantro and mix well.

Divide dough in to equal sized balls. Roll into small poori. Keep 2 tbsp of stuffing mix, gather all edges and seal. Roll it out again into paratha. Do rest of the dough like this. Place the rolled parathas in a heated tawa. Apply butter on both sides and cook till both sides turn brown color.

Note

Can make 9 parathas.