Cauliflower has multiple health benefits. Cauliflower is a good source of Vitamin C and manganese which are both powerful antioxidants. Cauliflower helps in weight loss, builds healthy immune system, lowers cholesterol and is rich in calcium source.
Gobi/cauliflower paratha is another popular paratha from Punjab. It is very cispy, tasty and healthy. Here in onion masala gobi is stir fried and stuffed in a dough made of whole wheat flour.
INGREDIENTS
Cauliflower finely chopped 2 tea cups
Onion small finely diced 1
Garlic ginger paste 1 tsp
Green chilly finely cut 2
Garam masala powder 1 tsp
Roasted cumin 1 tsp
Turmeric powder 1/2 tsp
Coriander leaves 1 tbsp
Celery 1 tbsp
Sunflower oil 2 tsp
Ghee / butter 1 tbsp
FOR THE DOUGH
Whole wheat flour 2 tea cups
Ajwain/carom seeds 1 tsp
Water for kneading
salt 1 tsp
METHOD
To prepare the dough , add whole wheat flour in a bowl. Add salt, ajwain/carom seeds and water and knead it into a dough. Cover and keep it aside for 20 minutes.
Take a deep pan heat 2 tsp sunflower oil add onions ,chilies ,turmeric, ginger garlic paste,celery and on medium heat fry till onions turns slightly brown. Add the cauliflower(Clean , wash and chop finely) stir it and close with a lid and on low heat cook till cauliflower becomes soft. Add the cumin powder, garam masala powder,coriander leaves and salt. Stir for a minute and turn off the fire.
Divide the dough into 6 equal portions ( to make three parathas). On the working platform take a dough and roll into round disk of 6 cm with a rolling pin. Add the stuffing on top of the rolled dough . Roll out another dough into round disk of 6 cm and put on top of the stuffing and cover it . Seal the edges. Put flour on top and roll out carefully and gently little more. Keep it aside. Repeat the same procedure twice more.
Heat the tawa/ non stick pan and gently place the paratha. Drizzle ghee/ oil and when it turns golden brown flip and cook the other side of the paratha. Serve hot with achar / pickle or raita.
