Wednesday, March 25, 2015

Gobi Paratha/Cauliflower Stuffed Indian Flat Bread

What else can come to your rescue on a busy morning other than the stuffed parathas? M loves stuffed parathas and will be more than happy to have it for breakfast so I usually store chapathi dough in refrigerator and in the mornings I just make some filling and roll out these hot, while the other burners go on with their lunch preparations. It also gives me the satisfaction of eating healthy, tasty and just quick!
For Stuffing/Filling:
Cauliflower-1 & ½ cups, grated
Ginger-1/2 tsp, grated/crushed
Turmeric powder-1 pinch
Red chili powder-1/2 tsp
Cumin powder-1/4 tsp
Garam Masala powder-1/2 tsp
Ajjwain-1/4 tsp
Oil-1 tsp
Salt-as needed
For Roti:
Wheat Flour- 1 Cup + for dusting
Salt- as needed
Oil- 1 tsp
Water-as needed
Ghee/oil- For roasting
How It Happened:
1. Grate the cauliflower using the medium size grater and set aside.

2. Heat oil in a pan, add ajjwain and when it pops, add the cauliflower and ginger and cook for a minute or two. Then add all the spice powders and salt and mix well.
3. Let it cook until the volume is reduced and it gives out the oil. Switch off the flame add chopped coriander leaves and mix well.
Wheat Flour/Chapati Dough:
1. In a wide bowl add wheat flour and salt and mix well. Then slowly add water little by little and mix it until it becomes non-sticky thick dough.

2. Now add oil and knead it for 5-10 minutes well so that the dough turns completely non-sticky and elastic. Let it rest covered for 10 minutes.
3. Divide the dough into equal portions and roll them into smooth balls.
Preparing the Roti:
1. Now sprinkle some wheat flour on the counter, place a dough ball and spread it to a medium sized round. Then spoon in a tbsp of the cauliflower stuffing and seal it.
2. Generously dust the counter and carefully roll the sealed dough into a roti. It shouldn’t be too thick as it wouldn’t get cooked through. If you roll it too thin, the stuffing will spill out and become sticky and messy.

3. Heat a skillet, grease with a tsp of ghee/oil, when it’s hot, slowly slide in the roti and let it cook for a minute.
4. Then turn to the other side, drizzle a tsp of ghee on the sides of the roti and let it cook until small brown spots appear.
5. Remove from skillet top it with a blob of butter and serve it hot with raita and pickle.
* Do not be panicked to use raw cauliflower as such. Drop in the florets in warm water with salt and let it sit for 10 minutes. Drain the water completely and then you can shred them.
* You can add in chopped onion if you want. We like ginger flavor and so I used but you can skip it.
* The chapati dough/wheat flour should be thick else they will turn out to be messy while rolling with the stuffing.
* While rolling the roti dust generously else the rolling pin and the counters will turn sticky and the stuffing will spill out and will be messy.
* Roll gently and do not apply pressure on the rolling pin else the stuffing will be squished out.

* When the roti is being cooked gently press them using the turner on all sides so that they get cooked evenly.

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