Gobi Paratha is an Indian flat bread with spiced cauliflower stuffing. This dish can be eaten with Pickle and Raita thus saves our time in making a curry! It's a satifying meal for a Sunday brunch!!
Dough:
• Mix together the Flour, Salt and Water (add little Water at a time) to make a soft dough. Knead well on a clean surface so that it becomes smooth. Cover and let the dough sit for atleast 10 minutes.
Filling:
• Mix all the filling ingredients by hand and let it sit for about 5 minutes.
• Squeeze this Cauliflower mixture to take out as much Water as possible.
Making of Paratha:
• Firstly divide the dough and the Cauliflower mixture into 6 equal parts.
• Take 1 ball and roll it into 3" diameter circles and place about a table spoon of stuffing in the centre. Then seal by pulling the edges of the dough together.
• Let this sit for 2-mins before rolling.
• Meanwhile heat skillet on medium heat
• Now take 1 ball at a time and slightly press the ball to make it flat (remember to keep the sealed part always on the top while rolling).
• Roll this lightly into 6inch circles. Sprinkle dry Wheat Flour as required while rolling.
• Place this on the hot skillet and cook. Turn over when you see bubbles and apply Oil.
• Flip again and gently press the Paratha. Make sure its Golden brown on both the sides.
• Serve hot topped with Butter!
Note:
Parathas can be kept outside for up to 2 days in a closed container and refrigerated for 4-5 days. They can also be wrapped in an aluminium foil and freezed up to a month - when consuming reheat on a skillet.
