- Florets of one whole cauliflower (Gobi)
- 1 tsp Cumin seeds
- 1 pinch of Asafoetida
- 3 or 4 cloves of garlic
- Equivalent piece of ginger
- 1 tsp cumin powder
- 1 tsp coriander powder
- salt to taste
- chilli powder to taste
- 2 cups of whole wheat atta
- 1/2 a bunch of coriander leaves and mind leaves (optional)
- 1 or 2 green chillies
Add some oil to the pan and heat it over the stove.When the oil is hot add some asafoetida and cumin seeds. When the seeds start to splutter, add the minced ginger and garlic and saute for a few minutes.
Keep stirring this mixture until it is cooked and all the water is evaporated.
Once cooked, take the mixture out of the pan and spread it out in a broad vessel and let it cool down. Do not start stuffing when Gobis are hot, wait until they attain room temperature.
Once they have cooled down, mix the green chillies, cilantro and mint leaves with the mixture. Round them up into equal sized balls.
Now take the dough you have kept aside and split it into equal sized balls (equal in number to the balls of Gobi)
Take one of the dough balls and make it into a flat disc, ensure that the center is a bit thicker than the outter rim so that the filling does not leak out once stuffed.
Join the rims and gather them all together and twist once. Twist the excess dough and gently press it down.
Now place this filled dough with the twisted side facing down and start to flatten it out gently. Ensure that you do not use too much pressure that the filling starts to squirt out.
|Hot Hot yummy Parathas!|
- The trick to flattening a stuffed paratha is to make sure that after filling the dough, there is no gap found once you`ve closed it and to go gentle while rolling it.
- The filling should not have any liquid in it, this would then mess things up when you are flattening the stuffed parathas.