Gobhi paratha is perhaps the most famous breakfast that people relish in North India. It is generally accompanied with curd or pickle and during winter time it is at it's best. It is a rich source of carbs and keeps your body energies for a hard days work.
Needed for the dough
2 cups Whole wheat flour
1 tsp Ajwain (carom seeds)
1 tsp Salt
1/2 tbsp Oil
Water to knead the dough
For the Filling:
1 cup Cauliflower, grated
1 Onion, finely chopped
2-3 Green chillies, chopped
1/2 tsp Ginger, finely chopped
1 tsp Cumin seeds
1 tsp Red chilli powder
1 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala
Salt to taste (do keep in mind that I have added little salt in the dough as well)
1 tbsp fresh Coriander leaves, finely chopped
2-3 tsp Oil
Take a big bowl and mix flour, salt, oil, ajwain and mix well. Add oil and water to knead the dough as you would do to make rotis. Cover and leave it for sometime to settle down.
To make the Filling:
In a microwave bowl, fill enough water and place the cauliflower florets with a pinch of salt. Now place this bowl in Microwave oven on high power for 5 minutes and let it stand for 2 minutes. After that rinse thoroughly in running water. Place the florets on kitchen towel to remove the extra water. Finely chop the florets and keep aside.
Heat oil in a pan, add cumin seeds, when it starts spluttering add onions. When they become transparent add ginger, green chillies and fry for a second. Add chopped cauliflower, haldi, red chilli powder, garam masala, coriander powder and adjust the salt. Saute well on low flame for 5-6 minutes. When the mixture becomes dry add coriander leaves and remove from heat. Filling is ready.
Filling is ready......
Assembling the paratha:
Now from the dough make two lime sized equal balls. Take a ball and flatten it on your palm and then by using a rolling pin roll out on a floured board to make a 5 inch disc.
Shift this to another plate and make another 5 inch disc with another set of ball. Spread 2-3 tsp of filling on one roti and then cover it with the other roti. Press down the edges to seal firmly. Dust some flour on it and roll out slightly.
Transfer the paratha on to the hot skillet / tawa. Cook for few minutes, flip in between, when brown spots appear drizzle with some oil. When both sides are done dab little butter on each paratha. Do the same with the rest of the dough.
Serve hot with butter, pickle or with chilled curd.
See the lovely filling inside the paratha