Stuffed Gobi Paratha

This recipe I learned from my friend Anita. I got to talk to her in yahoo messenger this week. We happened to talk about cooking and she came up with this recipe. It sounded very interesting to me, since I never tried paratha’s so far. I immediately wrote the recipe in my cook book. This recipe turned out very tasty. I made Indira’s "methi chutney" which turned out very well and it was a good accompaniment with the Gobi paratha’s. After trying paratha’s for first time, I am now motivated to try more paratha’s in the future :)

Ingredients: Recipe for two

• Cauliflower florets: 8-9 florets cut into small pieces.
• 1 tsp cumin seeds
• 1tsp red chili powder
• ½ tsp turmeric powder
• 2 cups of wheat flour
• 1tsp of oil
• Salt for taste

Method to make Gobi for stuffing:

• Finely chop the cauliflower florets into small pieces.

• Heat oil in a pan, sauté the cumin seeds. Add the florets, red chili powder, turmeric and salt and sauté until it gets cooked.

Method to make Gobi Paratha:

• Mix the wheat flour with salt and knead the dough by adding warm water. Keep the dough aside for 20 mins covered in a container.
  

• Divide the dough to small balls as you make for chapattis. Now split the ball into two sizes so that you can make two layers of chapatti’s and stuff the Gobi’s. Roll the divided balls to a thin chapatti’s.
  

• Now stuff the first layer of chapatti with the cauliflower. Bring the second layer of chapatti and attach to the first layer of chapatti. With your hand, close the edges of the two layers and roll the paratha carefully.

• You can cut into different shapes before frying. Ensure to close the edges before frying once you made into shapes.
  

• Heat an iron plate or skillet, add 1tsp of oil and place the paratha on the skillet.
  

• Keep the paratha on the skillet until it becomes brown on both sides by repeatedly changing the sides.