Gobi Parantha / Cauliflower parantha

Gobi Parantha

Ingredients

• Cauliflower / Gobi : 2 Cups
• Wheat flour : 2 cups
• Water : 1/2 cup
• Green Chilies : 2 nos
• Coriander leaves : 1 cup
• Coriander powder : 1 tsp
• Turmeric powder : 1 pinch
• Salt to taste
• Chilli powder : 1 tsp
• Aam chur Powder ( Dry Mango Powder) : 1/2 tsp
• Cumin seeds: 1 tsp
• Oil as required
• Garam masala powder : 1 tsp
• Ginger : 1 inch piece
• Hing : 1/2 tsp

Method
Mix Flour and salt and kneed the flour to a soft dough ( Ps: a tsp of oil will make it softer). Cover the dough with a clean wet cotton cloth and keep it aside for half an hour.

Masala
Blend the cauliflower in a blender or chop it into very small peaces. In a pan, heat 1 1/2 tsp of oil. Add cumin seeds, hing, chopped ginger and green chilies and mix it till well. Add turmeric powder, coriander powder and mix well. Add the shredded cauliflower, red chili powder, garam masala powder and aam chur powder.  Add salt to taste. Mix well  for 2 minutes. Add coriander leaves. Remove it from stove and keep aside.

Make small balls out of the flour dough. Flatten the atta ball and push 2 spoons of cauliflower mixture into it. Ensure that the cauliflower  is inside and the atta covers it from all sides to form a larger ball. Press the ball with your hands and then roll them gently to flatten it to form the parantha.

Heat a tava / pan on medium heat. Heat the parantha till it starts to become brown. Turn it upside down and spread a little oil top.

Note 1: Pressing the sides of the parantha while heating it will ensure that the sides are also cooked well
Note 2: Hot water oil, a tsp of milk will make the atta dough softer

Serve hot with Curd, pickle

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