Wheat formed the basis of our diet when we were younger. We had rice once or twice a month. Rotis and paranthas were an everyday meal. Stuffed paranthas of various kinds formed the basis of breakfast along with lassi. I love all kinds of stuffed parathas and have it for breakfast everyday whenever i visit India.
Now we have parathas for lunch or dinner or as brunch on weekends. Here is the recipe for gobhi parantha.
1 cup wheat flour
1 tsp salt
warm water as needed
1 tsp oil.
Knead the dough as you would for rotis, but not too stiff. The dough should be soft and pliable. After making the dough, put 1 tsp oil on the dough and keep aside for 1/2 hr to 1 hr, covered with a moist cloth or paper napkin.
For the filling:
1/2 cauliflower broken into florets
1 tblps finely chopped onion
1 tsp ginger grated
4 green chilies finely chopped
1 tblsp green coriander finely chopped
1 tsp red chili powder
2 tsp dhania or coriander powder
1/2 tsp ajwain/carom seeds optional
salt to taste
Wash the florets and let them dry. Grate the cauliflower. Mix all the other ingredients. Ensure that everything is very finely chopped or the parathas will tear while rolling.
If the filling looks too watery or if you are having difficulty rolling it and the parathas are breaking, add 1 tblsp of roasted besan or chick pea flour.
While making paranthas, take a small ball of dough, roll it out to about 2 inch diameter, then pinch the sides to make them thinner than the center. Now put about 2 tblsp filling in the center. The more the filling, the tastier the paranthas will be. Bring together all the edges of the dough over the filling and close it properly.
Keep the ball on the surface and press it gently with the back of your palm or your fingers. This helps in spreadng the filling evenly and prevents the parantha from breaking. now roll it slowly into a thin round.
Heat the griddle or tava and cook the paratha on one side for about a min, turn over and cook another min, now put 1 tsp oil on each side and cook for 2 mins more or till the parantha is nicely roasted and turns golden brown.
Serve the parathas with pickles, curds, a dollop of butter and lassi.