Gobi parata (cauliflower stuffed chapati or roti)

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Main Dish

4 servings

Very Easy

30 min

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Ingredients

1) The stuffing :

• Cauliflower - 1, medium
• Garlic Cloves - 3-4, finely chopped
• Onion - 1, medium, finely chopped
• Green Chilli - 2-3, finely chopped
• Turmeric Powder - 1/2 teaspoon
• Red Chilli Powder - 1/4 teaspoon
• Salt to Taste
• Kitchen King Masala - 1 teaspoon
• Oil - 1/2 tablespoon
• Coriander Leaves - 2-3 twigs, finely chopped

2) The dough :

• Wheat Flour (atta) - 2 cups
• Water - As required to make a thick dough
• Ajwain & Mangrela - Optional
• Salt as per taste

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Preparation

• 1) Clean the cauliflower flowerettes well & soak in water, to which you add 1 teaspoon salt & 1 teaspoon turmeric powder. Leave for 10 minutes & then wash thoroughly.
• Grate the washed flowerettes completely. Heat oil in a deep bottomed vessel or wok. Now add chopped garlic & fry for a minute. Now add chopped green chilli & fry for a minute or two. Then add chopped onions & fry further till translucent.
• Add the grated cauliflower & add all the masalas & fry for 10-12 minutes or till the cauliflower looks cooked & releases its beautiful aroma. Then add the chopped coriander leaves & saute for a minute. Remove from fire & let it cool a bit to avoid burning hands while preparing the paratas.
• 2) In an open mouthed big bowl mix the atta with required amount of water to make a smooth thick dough. Keep the dough aside, covered, & allow it to settle for half an hour.
• The parata :Make small balls of the dough. Dust some flour onto it so to avoid the flour sticking onto your hands. Prepare small cups out of it to hold the stuffing. Stuff a spoon full of cauliflower stuffing or according to the size & thickness of the cup. Fill the cup & turn it around to cover the cup & finally seal it.
• Now roll the ball with a rolling pin to a fine roti. Heat a tawa or a wide mouthed pan & place the rolled paratha on it. Let a side get cooked. Once it is done turn over to let the other side cook.
• Meanwhile smear the side facing you with oil & turn over again. Now let the oil on the other side get cooked & smear the dry cooked side with a spoon of oil. Now tossing & turning, cook both the sides well & remove from the tawa.

Asra

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