Gobi Ke Parathe (Cauliflower stuffed Parathas)

Now before I proceed on to my next dish, I would like to tell you all, that this dish is made by my hubby dear. Last Weekend, out of the blue, he said that he will be making the weekend's Brunch and he chose to make "Gobi ke Paranthe"!! I was shell shocked to hear that coming. I was actually in a fix, whether to sit back and relax or should I worry about my Kitchen. But the outcome was just super-duper delicious so I forgave him about the mess done.

"Gobi ke Paranthe" is yet another North Indian Breakfast dish which is super rich, delicious and very filling. Paranthas can be stuffed with potatoes, radishes, paneer etc. This parantha is stuffed with grated cauliflower. This recipe is a literal representation of the "Love and Calories" put into it. So easy a recipe, that even a Man can do it. :)

For the Dough:

• 3 cups wheat flour (plus some for dusting)
• 1 tbsp ghee (clarified buter)
• pinch of salt
• enough water to make a dough

1. In a mixing bowl, mix together the flour, salt and ghee and rub everything with your hand. Then add enough water to it to make a stiff, smooth dough. Cover and keep aside. If you have a food processor or a dough maker, nothing like it. Mix everything together and the machine will do the job.

For the Stuffing:

• 1 medium cauliflower
• 8-10 green chillies (finely chopped)
• 1 tbsp finely chopped ginger (you can grate the ginger as well)
• 1/2 tsp red chilli powder
• 1 tbsp amchur (dry mango powder)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 3 tbsp finely chopped coriander leaves
• salt to taste

1. Wash the cauliflower and chop the stem and leaves below. Cut into half or quarter and grate each piece with a grater into small bits. It sounds difficult but it is actually very easy. If you have a processor, put small amount of florets in it and the grating blades will make your work easier.
2. In another mixing bowl, put the grated cauliflower and add all the above ingredients to it mentioned above. Mix well. Keep aside.

Method:

1. Now divide the dough into lemon sized balls roll out each ball into thin round chapathis. Use little flour for dusting.
2. Now spread a layer of the stuffing on top of 1 chapathi.
3. Cover the stuffing with another chapathi and seal the edges with your hand so that it doesn't open while cooking.
4. Pat the stuffed parantha with your fingers to make it more flat.
5. Heat a tawa/flat pan, pour 2 tsp of ghee on the tawa and put the paratha on it. Let it cook on one side. Put some ghee on top of the parantha as well. When the bottom side turns golden brown, flip it over . Cook both sides well.
6. Take out the paranthas from the heat and cut it into 4 equal portions. Save Now
7. Serve hot with a dab of butter, a bowl of yoghurt and some mouth watering North Indian pickle.

PS:- Please do ignore the messiness and appreciate the efforts put in by my Husband. And yeah....get motivated and train your men too. ;)