Gobhi/Cauliflower Paratha

I love Cauliflower/Gobhi, either dry curry or in gravy form. I thought I will give a try to Gobhi Paratha and it was a huge hit at my home. I saw so many versions, finally landed up in Manjula's Kitchen. It came out so well. Thnaks to the wonderful recipe from Manjula ji. I am glad my parents too enjoyed the paratha!!!!My kid also had fun eating it :-)
Here goes the recipe which I got from http://www.manjulaskitchen.com/2008/06/21/gobhi-paratha/ in video. Just one change, I did not add green chilli in the filling. If you want it spicy, you could add it though.

Ingredients:

• Dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • 1/2 teaspoon of salt
• Filling:
  • 2 cup shredded cauliflower
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cumin seeds (Jeera)
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon salt
• Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Dough

1. Mix flour, 1 tsp of melted butter/oil, salt and water together to make a soft dough 
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. I used food processor, but very carefully to avoid too much moisture in cauliflower.
2. Squeeze the cauliflower mix in order to take out as much water as possible.

Making of paratha

1. Divide the dough and cauliflower mixture into 6 equal parts.
2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.