Gobi Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Cauliflower/Gobi - 1 medium
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Oil - 2 tsp
Salt - To taste


Method:

1. Cut the cauliflower in to florets and mince it. I used my vegetable chopper for it.
2. Heat oil in a non stick pan on medium heat. When oil is hot, add cumin seeds and when it splutters add ginger garlic paste and fry for few seconds.
3. Now add minces cauliflower and season it with salt, turmeric powder, red chilly powder and garam masala.
4. Mix well and cook till the cauliflower is soft and fried well. Sprinkle little water if required.
5.Add coriander leaves and mix well. Remove from fire and allow it to cool.
6. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
7. Now divide the chapathi dough and filling into equal portions.
8. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
9. Flatten the stuffed ball with your hand and gently roll it without letting the stuffing to ooze out. Dust flour when ever required.
10. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
11. Flip the paratha till both the sides are cooked completely. Drizzle little oil/ghee on both sides.
12. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.