Varun got engaged to Mrudula and that is the reason for a trip to India and the rather long break. Congratulations to both of them and welcome to the family Mrudula.
Gobi parathas need no introduction. Another from the popular Paratha league, this one is made with cauliflower or phool gobi as it is referred to Hindi. Here is the detailed recipe:
Preparation time: 30-45 mins
Wheat flour 1 cup (200gms)
Refined cooking oil 1 cup
Garam masala 1tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Green chilli 1
Salt to taste
To the wheat flour add a few tsp oil, pinch of salt and knead to dough of roti dough consistency using water. Cover and set aside.
Finely chop the cauliflower, green chillies and coriander.
Heat 2 tbsp oil. Add green chillies, garam masala, red chilli powder, cumin powder, coriander powder, coriander, salt and sauté for a couple of minutes. Add the finely chopped cauliflower and mix well. Cover and set aside to cool.
Take small lumps of dough and bail into average sized flat breads (in the size of a poori preferably). Place a spoonful of the cauliflower mixture in the centre on the bailed bread and bring together all the edges to make a dumpling kind of a stuffed ball. Bail again into a flat bread ala a roti.
Pre-heat a tawa/pan. Add the paratha and fry for a couple minutes on both sides before adding a tsp of oil/ghee/butter and fry until crisp and light brown.
Serve hot Gobi or cauliflower parathas with thick and cold yoghurt and spicy green chutney. Try them with a little tomato sauce for the occasional ‘something different’ feeling.