Gobhi Paratha (3 different ways)

Ingredients:

Grated cauliflower

Whole wheat flour dough ( 1 1/2 cups of flour will make 6 parathas)

Dry whole wheat flour for tossing and rolling

Ghee/oil

Ginger paste

Salt

Carom Seeds (Ajwain)

Red Chilli pwder

Garam Masala

 

Method 1

1. Toss a ball of dough in dry flour, and roll in to a disc of 4-5 inches in diameter.
2. Apply some oil in the center.
3. Transfer 2-3 tbsp spiced grated cauliflower to the center.
4. Pick up the dough from the edges and seal at the top.
5. Toss this stuffed ball in dry flour and roll to a diameter 6-7 inches.
6. Transfer to hot tawa. Cook and fry on both sides.

Method 2

1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
2. Roll each ball to diameter 6-7 inches, one disc slightly bigger than the other.
3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
4. Cover with the larger disc, and seal edges all over.
5. Cook and fry on hot tawa at medium heat.

Method 3

1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
2. Roll each ball to diameter 3-4 inches, one disc slightly bigger than the other.
3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
4. Cover with the larger disc, and seal edges all over.
5. Press the stuffing to spread all over the paratha.
6. Roll to a big paratha 6-7 inches in diameter
7. Cook and fry on both sides, at medium heat.

 

Options for a healthier version:

You could avoid frying paratha made any of the 3 ways.

You could avoid applying oil inside the paratha.

You could make paratha without frying with oil, and serve with a dash of oil/ghee smeared on the paratha after removing from the tawa.

If using method 2, you could take a small ball of dough and a heavier stuffing without any problem rolling it.