GOBI PARATHA: CAULIFLOWER STUFFED INDIAN FLAT BREAD

KOSINA PARATHA

PUNJABI STYLE

You Need: (To serve 4 people/To prepare 8 Breads)

    To Prepare Dough:

• Wheat Flour (Gehu ka Aata/Godi Hittu) - (2 medium cups)
• Oil - (½ tsp)
• Salt to taste
• Water - (1 cup)

     To Prepare Stuffing:

• Grated Cauliflower (Gobi/Hu Kosu) - (½ of a medium sized cauliflower)
• Finely Grated Ginger/Ginger Paste (Adrak/Shunti) - 1 tbsp.
• Finely Chopped Cilantro/Coriander leaves (Dhaniya/Kottambari Soppu) - (3 tbsp)

• Whole Coriander Seeds (Dhaniya/Kottambari Beeja) - (½ tbsp)
• Cumin Seeds (Jeera/Jeerige) - (½ tbsp)
• Carom Seeds/Thymol Seeds (Ajwain/Om Beeja) - (½ tbsp) Optional
• Turmeric Powder (Haldi/Arisina) - (1 tsp)
• Red Chilli Powder (Mirch Powder/Menasina Pudi) - (½ tsp)
• Black Pepper Powder (Kala Mirch Powder/Kari Menasina Pudi) - (½ tsp) Optional
• Cumin Powder (Jeera Powder/Jeerige Pudi) - (1 tsp)
• Dry Mango Powder (Amchur Powder/Ona Mavina Pudi) - (1 tsp)

• Salt to taste
• Clarified Butter (Ghee/Tuppa) - (1 tbsp)

          Instead of Ghee, you can also use Oil.

      To Serve with:

• Yougurt (Dahi/Mosaru) - (1 medium cup)

          If you are a Vegan, you can skip Yogurt.

• Pickle (Uppinakai)
• Chopped Onions
• A slice of Lemon

         You can also Serve this with any Vegetables/Gravys of your choice.

    Method:

    To Prepare Dough:

• Add 1 tbsp of Oil, salt and water to wheat flour. Mix well and prepare the dough. This will be just like your regular Chapathi dough. Leave this dough for about an hour covering the lid or covering by a wet cloth.

      To Prepare Stuffing:

• Heat Clarified Butter (Ghee) or Oil in a pan. Add whole Coriander seeds, Cumin Seeds, Ajwain and ginger paste and saute for few seconds.

• Add grated Cauliflower, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, Cumin Powder, Dry Mango Powder and salt. Mix well and saute for 2-3 minutes till the mixture turns soft and tender.

As you are adding both Red Chilli powder and Black Pepper powder, balance the amount you add so that the mixture doesnot become too spicy.

As the cauliflower is grated, the mixture turns soft in less than 2-3 minutes on a medium flame.

• Switch off the gas/stove and add chopped cilantro. Leave the mixture for few minutes to cool down.

• Make medium sized balls out of the wheat flour dough.
• Make medium sized balls out of the cauliflower mixture. Keep these balls same size as or little bigger than the dough balls.

• Take a dough ball and make a well shape out of it. Keep the stuffing ball inside this well and cover it completely by pushing it inside the well shape.

• Press this stuffed ball gently in the middle and sprinkle some wheat flour on it.  Roll this out into round flat breads just like you do while preparing Chapthis but keep the flatness little thicker than Chapathis.

• Grease a Pan/Tava with Clarified Butter (Ghee) or Oil and heat it for few minutes. When the pan is hot enough, put the flat bread on it and heat it. While heating, you can spread a little Clarified Butter (Ghee) or Oil on top of this flat bread. Once the bottom turns slight golden brown, turn over the bread. When this side also turns slight golden brown, remove the bread to paper napkins.

Serve hot with Yogurt/Pickle and some chopped onions and a slice of lemon.

You can also Serve this with any Vegetables/Gravys of your choice.