I love making parathas. It all began when I initially started cooking and I could never get my parathas right. The first paratha I made was in my mom’s kitchen back at home. My mom used to send me out of the kitchen saying she would do it herself. She used to say cleaning the mess I made took more work than me making parathas and she would rather do it herself. But I would still sit there watch my mom do it, fascinated and wishing I could do the same. When I got married and I had my own kitchen 😀 I practiced and practiced until I was satisfied. Now here I am, no more scared of making a mess 🙂 The key to a good paratha is getting the dough right. I have already posted the recipe for Aloo paratha. This one’s is similar wrt to the steps except for the filling. This is my version of Gobi paratha that I adopted from Chef Harpal and it is one of my favorite recipes! I make this for breakfast/lunch/dinner ie, whenever I feel like it! It is a simple,no fuss involved recipe.
For the dough:
- 2 cups whole wheat flour
- 1 tsp salt
- 2 tsp oil
- water as required for kneeding the dough
For the filling:
- Half cauliflower grated
- 1 tbsp oil/ghee
- 1 tsp ajwain seeds (carom seeds)
- 1 tsp coriander seeds crushed coarsely
- 2-3 green chillies chopped finely
- small piece of ginger chopped finely
- 1 tsp chilli powder
- 1 tsp garam masala
- 1/2 tsp amchur powder
- 1/4 tsp turmeric powder
- 2 tbsp fresh coriander leaves chopped
- salt to taste
Mix all the ingredients for the dough and add enough water to make a soft pliable dough. Let it rest for 30mins to an hour.
In a pan add oil/ghee and add the ajwain (carom seeds), chillies, coriander seeds, ginger and saute for a minute.
Add the grated cauliflower to the pan and the rest of the spices.
Mix well, add salt as needed and cook until the cauliflower is heated and slightly cooked. It will not take a lot of time as they are grated. when done set the filling aside for it to cool.
To make parathas:
Take some dough and make a ball of it. Then flatten the dough to make a cup and put some filling in it. The amount of filling should be as much as the dough. Only then you will get the taste of gobi throughout the paratha.
Close the edges, so that it looks like a kozhukattai/dumpling.
Press the tip of the dough, cover the dough with some flour and roll the ball of dough in a flat surface using a rolling pin.
When done, place the rolled dough on a hot tawa and cook them on both sides until you see brown spots here and there. You can spread some ghee/oil on the surface while cooking. When done, serve hot with your favorite pickle or raita