Gobi = Hindi for cauliflower
- Gobi florets – 2 cups / roughly 1/4th of medium sized cauliflower
- Water – to semi-cook the gobi
- Ginger – 2×1 inches block
- Green chilli – 1
- Salt – 1 tsp
- Red chilli powder – 1/2 tsp
- Garam masala – 1 tsp
- Amchur (dry mango) powder – 1.5 tsp
- Jeeru (cumin) powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Oil – 2 tbsp
- Wheat flour dough for outer cover – made from 6 cups wheat flour+ salt+ water
1. Wash the florets thoroughly. Boil them for 5 minutes in a vessel with 3 cups water + 1/4th tsp salt + 1/2tsp haldi (turmeric) powder. The salt and haldi help cleanse the florets of hidden small ants or worms. Drain the water and rinse the florets thoroughly again.
2. Grind coarsely (one spin in the mixer) the semi cooked florets along with the green chilli and ginger. Take out in a bowl and add chopped coriander leaves.
3. Heat 2 tbsp oil in a pan and add the ground floret and all masalas. Stir and cook till the moisture is completely gone.
4. Take off the stove and keep aside.
5. Next roll out a golf ball size of dough and dust some wheat flour on it. Place 1 tsp of stuffing in centre. Fold all the sides in a sequential overlapping manner and close the mouth. Flip, flatten slightly, dust with flour and with a rolling pin, roll into a medium sized paratha.
6. Place it on a heated girdle or tawa and cook on one side. Flip, put little oil all around. Flip again, put little oil and spread, pressing with a flat ladle.
7. Serve hot gobi parathas with curd or pickle. Or pack your kids tiffin with ketchup.
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