Gobi paratha

Parathas made using cauliflower needs extra effort to prepare the stuffing. (to bring the right consistency)

Grated cauliflower should be refrained from moisture which will ease the process of kneading the stuffed dough.

Preparation:

• Grate cauliflower -> add salt and rest it for some time to release all moisture.
• In a clean kitchen cloth, add the grated cauliflower and squeeze out the moisture and collect it in a mixing bowl.
• Add grated ginger, green chilli, chopped coriander leaves, turmeric powder, chilli powder, coriander powder, cumin powder, amchur powder and salt -> mix all gently. (No pressure here because doing so will extract even more moisture -> eventually making the stuffing watery)
• Prepare dough with wheat flour, salt, ajwain and squeezed out cauliflower water -> rest for 15 mins minimum.
• Knead the dough, place the prepared cauliflower stuffing and pack the same by framing pleats with the dough.
• Knead the stuffed dough to desired shape and thickness -> cook on hot tawa
• Glaze melted butter on both sides to enhance the taste and flavor.
• Serve with raitha of your choice.

Happiee Cooking !!😊