Paratha's were not a very common item at our home. The only paratha that I was aware of was the Masala chapathi and we never ate chapathi/Phulka's for lunch. It was a breakfast item. I was introduced to lovely paratha's by my best friend H and during our vacation to North India. From the time I have had these I have loved them. I was not very good at making paratha's initially and my paratha's had stuffing oozing out all over. With practice and patience am now able to make better paratha's but there still needs some improvisation. I was not aware of gobi paratha's until a year back, but once I tasted it I have fallen in love with it. Paratha's can be served with pickle and masala dahi or if you are like me have it with tomato ketchup. I know sounds silly but that is how I have loved to have them :D
Here is what's needed:
For the outer dough:
2 cups whole wheat flour or atta
1 cup All Purpose flour or maida ( I normally do not add maida but a friend suggested me to try this. Hence I added it this time. I prefer not to add maida due to health reasons)
1 tbsp kasuri methi soaked in warm water for 5 mins
salt to taste
For the filling:
1 small cauliflower cleaned throughly and grated.Discard the stems.
3 green chillies chopped fine
1/2 " ginger chopped fine
a small pinch turmeric powder
1/4 tsp amchur powder
1/4 tsp kitchen king masala
red chilli powder & salt to taste
chopped coriander leaves to garnish
1 tsp lemon juice
1) Heat little oil and add in the ginger and green chillies. Fry for a min. Add in the grated cauliflower and all the masala powders and fry for 4-5 mins until it turns dry. Garnish with coriander leaves and add in the lemon juice. Let it cool.
2) Make a dough using whole wheat flour, maida, salt, kasuri methi and water as required. If the dough is sticky you can add a little bit of oil. Let it rest covered for 15 to 20 mins.
3)To make Paratha's. Pinch a lemon sized ball from the dough and roll into a small circle. Place 1 tbsp of filling in the center and gather everything together. Dust and roll it carefully into a paratha that is thicker than normal roti. If the filling spills out dust with more flour and continue.
4) Shallow fry with tad bit of oil or ghee until golden. Serve hot with Masala Dahi and pickles.