Most of our weekends are always lazy. Day starts late and lot of house work remains in our to do list, so no time for separate breakfast and lunch. And we all prefer a brunch in weekends. There are varieties of dishes we can prepare for our weekend brunch. This time I have selected one of the stuffed paratha from my family’s favourite list. Yes, I am talking about Gobi Paratha (Cauliflower stuffed Paratha).
Cauliflower Stuffed Paratha / Gobi Paratha
Cauliflower – 1 cup, grated
Onion – 2 teaspoon, finely chopped
Ginger – 1/2 inch, finely chopped
Tomato – 2 teaspoon, finely chopped
Green chili – 1 teaspoon, finely chopped
Cumin seeds – 1 teaspoon
Fresh Coriander Leaves – 1 teaspoon, chopped
Ajwain (Carom seeds)- 1/2 teaspoon
Dry Mango Powder (Aamchur) – 1/2 teaspoon
Cheese – grated, 1/4 cup
Wheat flour – 11/2 cup
1. Blanch the cauliflower and grate it. Now heat 2 teaspoon of refined oil and add cumin seeds for seasoning.
2. After it starts crackling, add chopped onion, ginger and green chili. Fry it well and add grated blanched cauliflowers. Stir well and subsequently add salt, dry spices and chopped tomato.
3. Cover it with a lid and cook in slow flame until the cauliflower is properly cooked. Finally add grated cheese and mix well. Now the stuffing is ready.
4. Use whole wheat flour and oil/ghee for kneading the dough. Let the dough rest for at least ten minutes.
5. Make 5 to 6 balls from the dough and roll out each ball into a medium thick chapati using flour for dusting. Put the filling in the center and seal by pulling the edges of the rolled dough together to make a ball. Now again roll the ball and make the paratha.
6. Heat a skillet and cook both sides of the paratha, later shallow fry it with little oil/ghee. Your brunch meal is ready. Store it in hot box or serve it with pickle or chutney.