Gobi Paratha - Step By Step

Parathas stuffed with vegetables are a healthy option in every house-hold. If you child does not eat veges, then the best is to stuff them and serve it to the kids.
Different types of veges can be stuffed to make a paratha. E.g., potatoes, methi, palak, coriander, cauliflower, green peas, spring onion, carrot, beetroot, onion and a various combination of these. The stuffing can be prepared in anyway you prefer. But it should be a bit dry. Then the procedure of making a paratha remains the same.
I learnt to make paratha just be observing a road side vendor doing it from my office bus which was stuck in a traffic jam :)
Another method of doing a paratha is by mixing the veges while moulding the dough and then rolling them into chapatis. But I prefer this method for leafy veges like palak.

Ingredients:
 For Filling:
 1 cup Grated Cauliflower 
 1 tbsp Coriander leaves (finely chopped)
 1 tsp Ginger garlic paste 
 a  pinch Turmeric powder 
 1/2 tsp Garam masala powder 
 3/4 tsp Red chilly powder 
 1 tsp Cumin seeds 
 2 tsp Oil / Ghee
 Salt to taste


For Dough:
2 cups Wheat flour
Salt - as needed
2 tsp Oil
Water - as required


Recipe Source: Sharmis Passions
Procedure:


Keep all the ingredients ready.

In a food processor mould the dough, cover and keep aside for 20 Min's.


In a kadia/ Wok, add little oil. When it heats add cumin seeds and let it crackle. Add ginger-garlic paste and fry for few seconds.

Now add the other ingredients, except coriander leaves and saute till the raw smell of cauliflower goes away.
Sprinkle little water to cook it faster. Fry for another 5 Min's.
Switch off the gas and add the coriander leaves.

Make small equal sized balls of the dough. Roll the dough into small round shape and add 1 tablespoon of the filling.
Gather the dough from all sides and close it.
Now slightly flatten the dough with filling with your palm.
Then use the rolling pin and roll it gently. Try to avoid the filling from oozing out.

If required dust the rolling table with little flour to avoid the dough from sticking.
Now heat the non-stick tawa/frying pan. Add little ghee and fry the parathas on both sides.
Serve with pickle/raita or any type of gravy.