Gobi ke Parathe

Method

1. 1

   In a bowl, sift the flour and salt together. Add 2 tablespoons of the butter or ghee and enough water to form a soft dough. Knead well for 5-7minutes until smooth. Wrap in cling film or cover with a damp cloth and rest the dough while you make the filling.

2. 2

   To make the stuffing; cut the cauliflower into large florets and grate on a coarse grater in a large bowl. You can also coarsely grind in a mixer/ grinder if you prefer.

3. 3

   Heat oil in a heavy bottom sauce pan. Add the asafoetida and let it sizzle for 2-3 seconds. Now add the carom seeds, grated ginger and chopped chillies. Fry for a further minute on medium heat and add the grated cauliflower along with all the powdered spices except the dried pomegranate powder. Season to taste. Stir well and cook on a low heat with the lid on for 12-15 minutes stirring halfway through until the cauliflower has softened. Add the pomegranate powder and fresh coriander, cook for a further couple of minutes. Turn the heat off and let the mixture cool before making the parathas.

   

4. 4

   Now divide the dough into equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 6cm disc. Add the cauliflower filling to the disc, pulling the edges together, seal well and flatten.

5. 5

   Heat your flat griddle pan or frying pan. Dip the encased dough in dusting flour and roll out again into a 9cm circle. Dust off the excess flour from the paratha and place it on the hot pan. Cook for 15 seconds or so until brown speckles appear underneath. Smear the top of the paratha with a little melted butter using the back of a spoon. Now turn over to cook the other side and add some more butter on the top side. Cook until there are brown speckles on the base as well. Serve warm with yoghurt and choice of some pickle.