Gobi Paratha / Cauliflower Stuffed Paratha

               Weekly once i make stuffed parathas, since its easy to feed my kids vegs / dal/ paneer in this way. They love to eat stuffed parathas, that too love Aloo Paratha a lot. Recently made gobi parathas and thought to share with you all. Stuffing gobi and rolling it was a little messy job, since cauliflower had more moisture in it so most of the time i prefer this method only. In this way you can squeeze out all excess moisture and can be made easily and quick stuffed parathas. Now to the recipe...

Ingredients
For paratha dough

1. Whole wheat flour    1 and 1/2 cups
2. Milled Flax seeds   1 tbsp(optional)
3. Salt   to taste
4. Water    as needed
5. Oil    2-3 tsp

        Take a mixing bowl,add flour and salt mix well.Using water make it to to smooth dough,then add oil and knead for a minute and cover it and keep aside for at least 30 minutes.
For Stuffing

1. Cauliflower     1 cup (grated)
2. Turmeric powder    a pinch
3. Salt     to taste
4. To Grind
5. Cilantro     10 stems (trim the end part)
6. Ginger    2" piece
7. Green chilli     3 no.s (thai spicy chili)
8. Cumin seeds    1/2 tsp

Method

• Wash,drain the cauliflower florets and grate them finely. Keep this in a bowl, add salt(say 1/2 tsp) mix it and leave it for 10 minutes.

• Meanwhile, grind green chili,ginger,cilantro and cumin seeds to a coarse paste and keep ready.
• After 10 minutes, using your hands,squeeze out all the excess moisture in the shredded cauliflower and transfer it another bowl.

• To that,add turmeric and ground paste mix everything well ..that's it stuffing gobi masala is ready to stuff.

• Do not let this mixture to rest for long time, once done start making parathas quickly.

How to make stuffed Gobi Paratha,

• Knead the resting dough for few seconds and divide them in to 10 equal sized balls.

• On a well floured surface, take one ball and roll to 3" disc and keep 1-2 tbsp of gobi stuffing/filling and seal them by bringing all the edges together and roll them gently to a round ball.

• Then on a floured surface/rolling pan, start rolling gently to 8-9" parathas.

• Do repeat the same procedure for remaining dough and gobi filling.(you will get about 6 9" parathas)

• Heat tawa/griddle,toast the parathas on both sides till turn light golden brown...drizzle some oil on all around the parathas.After that remove from the tawa,Gobi paratha is now ready and I served with Cranberry Pickle and Punjabi Aloo Jeera.

Notes:
Do not add salt after squeezing the shredded cauliflower, then again it will starts oozing water, 1/2 tsp is bit more to 1 cup so again removing the moisture also salt amount will be perfect.
You can also make stuffing like this way(as i did for my Broccoli stuffed paratha).sauting them with onions n masala n proceed.