GOBI/CAULIFLOWER PARATHA

Course: Roti/Chapatis,Breakfast/Brunch

Gobi paratha is one of the popular Punjabi/North Indian breakfasts. These flatbreads are stuffed with spicy grated gobi filling and are served with butter alongside with plain yogurt and pickle.

Preparation time: 35 minutes

Cooking time: 15 minutes

Total time: 50 minutes

Makes:  8 pranthas

Ingredients:

For gobi stuffing:

• ½ gobi/cauliflower head if medium or 1 if small, finely grated
• 1 medium onion, cut into small pieces
• 1” ginger grated
• 2 green chillies, cut into small pieces ( optional)
• ¼ tsp flaked red chillies (optional)
• Few stigs of coriander, courcely cut
• 1 tsp amchoor (dry mango powder)
• 1 tbsp dry methi (fenugreek)
• ½ tsp ajwain (carom seeds)
• 1 tsp rock salt or as per taste
• Ghee or oil as required for roasting pranthas

For paratha dough:

• 2 cups of whole wheat flour
• ½ tsp rock salt
• 1 tbsp of ghee or oil
• Water as required for kneading
• Some extra flour for dusting/rolling

For serving:

• White or any butter
• Plain yogurt
• Pickle mango or lemon as preferred

Method:

Making gobi filling:

1. To make the gobi filling, add all the ingredients for filling except salt to grated gobi. Mix all the ingredients thoroughly.
2. Salt is added to each filling at the time of rolling the pranthas as the gobi can leave water if salt is added to the whole mixture in advance.

Kneading dough:

1. In another big bowl, add  flour, salt and ghee and knead it with lukewarm water to make a smooth soft dough..
2. Cover and keep the dough for 20 to 30 minutes

Stuffing and rolling:

1. Divide the dough into 8 small pieces.
2. Take one piece and make a ball in your palm. Then flatten and roll the ball of dough with the use of dry flour to the size of 5 to 5.5 inches in diameter.
3. Take a small bowl, add handful of gobi filling and  pinch of salt and mix it nicely,
4. Brush the flatten dough with little ghee or oil and place the salted gobi filling in the center.
5. Take the edges and start pleating by bringing the pleats in the center.
6. Join the pleats together. The pleats have to be joined well, otherwise there will be gaps and filling can come out.
7. In case any gaps are visible, take a little piece of dough and cover the gap.
8. Press the pleats from the center with the rolling pin, sprinkle some flour and flatten this prantha about the same size as that of a chapati.
9. These should be flattened softly, so that gobi mixture does not come out.

Roasting:

1. Keep the tava ( skillet or griddle) on medium fire. When it gets hot, place the prantha on it. The temperature should be kept on medium to high as pranthas can be hardened if the heat is reduced to low.
2. When the side which is on the tava is partly cooked, flip it to the other side.
3. Spread some ghee on the partly cooked side.
4. Flip again and you will see brown spots on it. Spread some ghee on this side also. A well made and well roasted prantha will puff up.
5. Flip again once or twice till both the sides are cooked properly. Brown spots  should be seen on both sides.
6. The  edges can be pressed with a spatula so that they are fried well. Sometimes, the edges are not cooked well.
7. Make all the pranthas like this and stack them up in a roti basket or casserole.
8. These  are best enjoyed if these go directly from the tava to the serving plate as by doing this the crispness remains intact and it is loved by most.
9. Serve these with extra butter, yogurt and pickles of your liking.

Special Note:

• Ghee can be replaced by any oil to make it vegan.