Gobi paratha-Cauliflower Paratha

Having parathas once in a while breaks the boredom of regular chapathis for dinner.Once we master the skill of stuffing and rolling making parathas is a breeze with endless creativity in stuffing. Parathas were quite new to me few years ago.I had not not even tasted parathas in restaurants as we used to order naan varieties always.Once I started cooking I started to make parathas too just like my other trials in cooking.Though it took some time for me to succeed in making parathas,I just love making stuffed parathas.These are such a hassle free whole meal kind of with just some pickle and raita to go along.I got my hands at a very fresh and big cauliflower that my FIL bought and first thing that came to my mind was gobi paratha.This is a traditional breakfast fare of Punjab along with aloo and few other parathas. I had always thought cauliflower should be sauteed before stuffing but to my amusement just par boiled cauliflower was used in the recipe I referred.I referred a recipe from my cook book collection and made for dinner.It was just mind blowing with a very tasty raita and tomato pickle.Very easy to make too,try out :)

Gobi paratha recipe
Star ingredients:Cauliflower and whole wheat flour
Time:30 minutes
Yield:10

Ingredients:
Dough: 
2 cups (heaped) whole wheat flour
3 tablespoon curd
1/2 cup water
2 teaspoons oil
Salt
Stuffing:
1 small or 1/2 large cauliflower head
1 small bunch of methi leaves(optional)
3 green chillies
A small piece of ginger
2 tablespoons cilantro leaves
1 teaspoon chaat masala powder
Salt
Butter to fry parathas
Method:
Dough:
Mix all the ingredients for dough except water and rub with your fingers.Once the mixture resembles dough,slowly add water and knead to a uniform dough.Once the mixture comes
together,start kneading,knead for at least 7-10 minutes to form a smooth elastic dough.The dough should be soft,firm and smooth.
Stuffing.
1.Parboil cauliflower florets in boiling water along with turmeric and salt.Let it sit for 10 minutes.Drain,rinse under cold water and grate the florets.Squeeze out as much water as possible.
2.Take washed and dried methi leaves,grated cauliflower and mix with all the other ingredients mentioned in stuffing.
Making paratha
1.Pinch a big lemon sized portion of dough and place on floured surface.Take a portion of filling little smaller than the dough
2.Roll the dough into a small thick circle and place the stuffing ball in the center.Close the stuffing from all the sides and make a smooth ball.
3.Next slowly roll into a circle of 1/4 inch thickness.Do not apply pressure while rolling and always roll outwards.Dust the surface and rolling pin whenever needed
4.Heat a cast iron tava and fry the paratha from both sides with butter.
5.Stack the paraths in a closed vessel
6.Serve hot with pickle and raita
Notes:
1.Make sure to par boil the cauliflower as it helps to get rid of insects.
2.Using methi is optional.I did not use onion as it will over power the flavor of cauliflower.
3Roll the parathas with very little pressure.
4.Do not use a nonstick tava for frying,heavy cast iron provides the uniform heat.

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