1½ cups + 1/2 cup Wheat Flour
1 cup grated Cauliflower (gobi)
1 small Potato, boiled, peeled, grated
1/4 teaspoon Cumin Seeds
1 medium Onion, finely chopped
1 teaspoon Ginger-Garlic Paste
1 teaspoon Green Chilli, finely chopped
2 tablespoons finely chopped Coriander Leaves
1 teaspoon Lemon Juice
1/3 teaspoon Garam Masala
1/4 teaspoon Red Chilli Powder
2 tablespoons Butter
5 teaspoons + for shallow frying Oil
- Mix flour, 2-teaspoons oil and salt in a small bowl. Add water as required in small incremental quantities and knead smooth dough (like chapati or roti dough). Grease the surface of dough with 1 teaspoon oil. Cover it with clean muslin cloth; keep aside for 15 minutes and let it set at room temperature.
- In the meantime, prepare stuffing. Heat 2 teaspoons oil in a pan on medium flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste, green chilli and sauté for approx. 30 seconds.
- Add grated cauliflower and sauté for a minute. Add salt and mix well.
- Sprinkle some water (approx. two tablespoons) and cook covered over low flame until cauliflower is tender, approx. 6-7 minutes. Stir in between occasionally to prevent sticking.
- Add garam masala, red chilli powder, turmeric powder, lemon juice and coriander leaves. Cook for 1-2 minutes and add grated boiled potato.
- Mix properly and turn off the flame. Gobi stuffing is ready; let it cool for 5-7 minutes. Divide it into 6 equal portions.
- Divide dough into 6 equal parts and give them a round shape of ball.
- Take one dough ball, press it between your palms or on roti making board and make flat pattie. Dust dry wheat flour over it. Place it on rolling board/roti making board (chakla) and roll it out into a thick circle of approx. 4-5 inch diameter. Put one portion of stuffing in the center.
- Enclose it by pulling all round surface towards top, seal the edges and again give a round shape of ball.
- Gently press stuffed ball on rolling board and give it a shape of pattie.
- Coat it with dry flour and roll it out into raw stuffed paratha of approx. 6-7 inch diameter (like roti or chapati) having approx 1/2 centimeter thickness.
- Place it on a hot tava/griddle and cook over medium flame. Flip and spread 1/2 teaspoon oil evenly on each side with the help of spatula and cook each side for approx 30-40 seconds. Flip and cook until golden brown spots appear on both sides.
- Spread butter on gobi paratha. Prepare parathas from remaining dough balls and serve them hot with potato curry and your favorite sour and spicy pickle.