I have always believed that the most challenging task for any home maker would be deciding on the day to day menu. It becomes even more difficult if you have someone as picky and critical as S for a husband. Believe me. I spend almost an hour everyday thinking about the next day's menu. However, yesterday was different as I had some unexpected errands to run and I did not plan for S's lunchbox. Needless to say, I had a tough time in the morning. Apart from raking my brains about what to make for S's lunch box, I had to deal with the two AC technicians and my hyper active two year old. I just rummaged into the refrigerator and found this 3day old cauliflower that waiting to be used. At that moment I decided to make gobhi paratha.
Even though I had never made Gobhi parathas before, I remembered this recipe which was given to me by a punjabi friend. I just decided to go with my memory and made these impromptu yet tasty parathas. These parathas are a great combination of rotis and cauliflower and are lightly spiced. They are just perfect for my husband's palate. The surprising thing about these parathas was they appealed to Purvi as well. Due to this, I had a tough time shooting these. You don't believe me? Take a look at the picture below!! :)
Gobhi Paratha recipe:
Preparation time: 20min
Cooking time: 20min
Makes- 6-7 parathas
For the outer covering:
Whole wheat flour- 2cups+2tbsp
Water as required to make the dough
For the stuffing:
Cauliflower- 1 large, grated
Onion- 1 small, finely chopped
Cumin seeds- 1 tsp
Ginger garlic paste- 1 tsp
Salt to taste
Garam masala- 1/4tsp
Coriander seed powder- 1/2tsp
Green chilli- 1, finely chopped
Red chilli powder- 1/4tsp
Coriander leaves- 2tsp, chopped
Lime juice- 1/2 tsp
Oil or ghee to shallow fry the parathas
For the outer covering:
- Mix the whole wheat flour, salt and oil in a bowl.
- Add water gradually and knead the ingredients to form a soft pliable dough
- Cover and allow the dough to rest for 30min
For the filling:
- Heat oil in a pan and add the cumin seeds
- Once they turn brown add the chopped onion and fry till they turn translucent
- Add the green chilli and the ginger garlic paste and fry till the raw smell goes
- Add the grated cauliflower, turmeric, coriander powder and salt and fry for 3-4 min
- Add the garam masala and fry for a min more and take off the heat
- Stir in the lime juice and garnish with coriander leaves
- Cool the mixture completely before making the parathas.
- Divide the dough and the stuffing into 7-8 portions
- Roll one portion of the dough into a circle of 3" in diameter and place a portion of the stuffing mixture in the middle.
- Wet the edges of the circle with some water and gather all the sides and bring it to the middle and seal tightly.
- Roll out again into a circle of 6" to 7" in diameter with the help of a little flour
- Shallow fry the paratha on hot tawa or girdle using a tsp of ghee or oil until brown spots appear on both sides.
- Repeat the same process for the remaining dough and stuffing to make the remaining parathas.
- Serve hot with yogurt and pickle
These parathas are my contribution to Nancy's Your best recipe event