Cauliflower/Gobi Paratha

 Parathas always takes me to sweet memories of my north india trip that's when i had it for the first time at a roadside shop. It was an absolute heaven to eat hot parathas in cold rainy weather along with Achar/pickle and freshly set curd. Here comes one yum gobi paratha recipe that i am addicted to.

Ingredients:

For Filling

1. Cauliflower - 1

2. Jeera/Cumin - 1 Tsp

3. Greenchilly - 2 (Chopped)

4. Ginger Garlic paste - 1 Tbsp

5. Turmeric Powder - 1/4 Tsp

6. Chilly Powder - 1/2 Tsp

7. Garam Masala - 1/2 tsp

8. Jeera/Cumin Powder - 1/2 Tsp

9. Amchur Powder - 1/2 Tsp

10. - Oil - 1 Tbsp

For Paratha

1. Wheat Flour - 2 Cups

2.  Salt - 1 Tsp

3. Butter - as needed

4. Water - as needed

Steps:

1. First step is to pulse grind the cauliflower to a gruel consistency and keep it aside.

2. In a pan, heat a tbsp of oil and add cumin. Once it started to sputter.

3. Add finely chopped green chillies and ginger garlic paste. Cook until the raw smell goes away.

4. Add the pulse grinded cauliflower and give it a nice mix.

5. Time to add all masala powders(Turmeric, Chilly powder, Garam Masala, Cumin powder and Amchur powder). Cover and cook for 5- 10 minutes or until the raw smell goes away.

Tip: Do not add water - Cauliflower itself will release water.

6. Now in the mean time prepare the dough for Paratha. In a bowl, add the flour, salt and water gradually and knead it to a dough.

7. Roll the dough into a roti and place the fillings in the middle and bring all the edges into the middle  and bring it like a ball.

8. Now dust it with the flour and roll the parathas.

9. In a heated pan, add butter and place the parathas, apply butter on the other side. Once the bottom side is cooked, flip it and cook the other side(be little generous on butter to get soft parathas:)).

Tip : You can give gentle pressure on top of the parathas with kitchen paper towel or cotton cloth.

Enjoy this when it is hot hot to elevate it's taste to next level!