GOBI PARATHA

     Everyone have their own way of preparing Gobi Paratha. I am posting my version of Gobi paratha. Grating the Cauliflower is only the toughest part in this preparation. If you are preparing for first time, then roll out two chapathis and place the stuffing inside it & roll it into thin paratha. Rolling out stuffed paratha comes only by practise.

Intially I used to mess up always in preparing stuffed parathas. Now I know the knack to roll it. The dough & stuffing must be of same consistency. You can make thick or thin Parathas depending on your choice.

INGREDIENTS

GRATED CAULIFLOWER	1 Cup
GINGER GARLIC PASTE	1 Tsp
ONION	1
RED CHILLY POWDER	1 Tsp
TURMERIC  POWDER	A Pinch
GARAM MASALA POWDER	½ Tsp
CUMIN SEEDS, MUSTARD SEEDS	½ Tsp
OIL	2 Tsp
SALT	To Taste

STEP BY STEP PICTURES

In a kadai heat oil and add Mustard seeds,Cumin seeds. Then add chopped Onions & fry for 3 mins.

Grate the Cauliflower. Add the grated cauliflower.Stir well.

Now add the Red chilly powder,Turmeric powder,Garam masala,Salt.

Sprinkle water if needed only. Mix the masala until it blends well.

Transfer it to a bowl. Allow it to cool down.

Prepare the dough for chapathi. Roll each ball into thick circle. Keep 1 tablespoon of Gobi masala.

Gather all the edges to the center as shown above.

Seal it completely.

Dust it with flour 

Roll it out into thin/thick Parathas.

Heat a Dosa pan and transfer the paratha.

Flip it & drizzle oil.

 Remove it when golden brown spots appear on both sides

You can brush with ghee while serving.

Serve with Curd/pickle or any raita.