Winter Special Stuffed Gobhi Paratha by Yasmeen Food Story

Ingredients

• 2 cup whole wheat flour
• 1/2 tsp salt
• 1 tbsp ghee or oil
• 1 cup water, or as needed
• 1 medium cauliflower, grated
• 1/4 cup fresh cilantro, chopped
• 1 tsp ginger, grated
• 1/2 tsp green chili, finely chopped (optional)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 1/4 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp oil or ghee, for cooking

Instructions

1. In a large bowl, combine whole wheat flour, salt, and ghee/oil. Gradually add water to form a soft dough. Knead for 5-7 minutes until smooth. Cover and let it rest for 20-30 minutes.
2. While the dough rests, prepare the filling. In a separate bowl, combine grated cauliflower, chopped cilantro, grated ginger, chopped green chili (if using), coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and lemon juice. Mix well over medium heat until heated through, about 5 min.
3. Squeeze out any excess moisture from the grated cauliflower mixture. This step is crucial to prevent soggy parathas until ready to serve.
4. Divide the dough into equal portions (e.g., 4-6 balls). Take one dough ball and flatten it into a small disc until ready to serve.
5. Place a portion of the cauliflower filling in the center of the disc. Carefully bring the edges of the dough together to enclose the filling, forming a sealed ball until ready to serve.
6. Gently flatten the stuffed ball into a paratha using your hands, then carefully roll it out evenly with a rolling pin to about 6-7 inches in diameter. Avoid pressing too hard, which can burst the filling until ready to serve.
7. Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook for about 1-2 minutes per side, until lightly golden spots appear.
8. Drizzle oil or ghee around the edges and on top of the paratha. Flip and cook the other side, pressing gently with a spatula, until both sides are golden brown and crisp. Repeat with the remaining dough and filling.
9. Serve hot with yogurt, pickle, or butter until ready to serve.