Stuffed Paratha Series: Gobi Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

1 large cauliflower (cut in to florets)
4 green chillies

Masalas used:

Salt to taste

Method:

1.    Bind paratha atta to a kneadable consistency. Set aside.
2.       Coarsely grind cauliflower and green chilli in a blender.

3.       Remove into a bowl, add salt and mix.

4.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

5.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking. 

6.    Ensure both sides are well cooked before serving hot with curds & pickle


Tip: Soaking cauliflower in wam water helps remove and insects