Gobi Parathas
Ingredients
- Cauiflower 1 (small size)
- Curry leaves 10 leaves (finely chopped)
- Coriander leaves 3 Tbsp (finely chopped)
- Chillie powder ยฝ tsp
- Turmeric powder ยผ tsp (do not add more)
- Garam masala powder ยฝ tsp
- Salt ยฝ tsp (do not add more because the flour will also have salt)
- Whole wheat flour 2-3 Cups
- Salt ยผ tsp
- Oil 2 Tbsp
- Water About 1 cup to mix the flour into a firm dough.
Instructions
- Wash the cauliflower and clean of all insects thoroughly. Pat dry and keep it aside for some time.
- Now grate the cauliflower. Keep the grated cauliflower in a bowl.
- Add the chopped curry leaves, coriander leaves, chillie power, turmeric powder, garam masala power and salt. Mix thoroughly with the help of a fork or spoon. Add the salt only if the parathas are being made immediately. This is because the salt will draw out the moisture from the mixture and make it soggy.
- In the meantime, mix the wheat flour with salt, oil and the required amount of water to made it a firm dough. Once the dough is mixed, dap a tsp of oil on the dough and cover with a cloth. Keep it aside for 10-15 minutes.
- When it is time to make the parathas, roll out a small ball of dough into a small circle.
- Stuff this with a tablespoon of cauliflower mixture. Bring the sides of the circle together and form a ball. Flatten it on a rolling board that has been smeared with plain flour. Roll into a chapatti. Add flour if required in order to avoid it from sticking to the rolling board.
- Fry these chapattis on a frying pan. Add ghee or oil on both sides. Fry evenly on all corners and then remove it from the pan. Make many such parathas as required.
Notes
These parathas taste great with garlic pickle, ginger pickle or lime pickle.
