Gobi Parantha (Stuffed Cauliflower Indian Bread )

Paranthas are  an integral part  of staple Indian  breakfast and brunch . Paranthas are made with different fillings.  I make gobi  paranthas for sunday brunch. It is quite filling.

Ingredients:

1. Cauliflower                 : 2-3 florets 
2. Ginger                         :1 tsp ( grated)
3. Ajwain                         : 1/8 tsp
4. Salt:                             : 1/2 tsp or  according to taste
5. Red chilli powder         : 1/2 tsp
6. Garam masala Powder : 1/2 tsp
7. Cilantro                       : 1 Tbsp ( finely chopped)
8. Serrano pepper           : 1/2 ( finely chopped) optional
9. Canola Oil                   : to pan fry the paranthas 

Method:

 For the filling

1. Break 2 to 3 florets from the cauliflower and wash them under running water. 
2. Put them in the seive and let all the water drain out .Keep it aside for 10 minutes.Pat dry with kitchen towel if any moisture is left.
3. In the meanwhile make the wheat flour dough ( recipe on blog).Let the dough rest for 20 minutes.
4. Scrape the top of the florets with a sharp knife . Do not grate the top of the florets.Grate the bottom of the florets and mix them to the scrapings. This way we will be able to taste the small bits of florets.
5. Now add  grated ginger , ajwain, red chilli powder,  garam maasla, cilantro  and serrano pepper.
6. When you are ready to roll the paranthas , add salt. 
7. Your filling is ready.

Note: You may make this filling without adding any salt in the refrigerator for next day breakfast or brunch.

        : Adding salt should not be added at the begining of making mixture as it would leave water . Rolling the           paranthas will be very difficult then.

For Paranthas

1. Take out the dough from refrigerator and keep it on the kitchen counter 10 minutes before starting to make paranthas.
2. Make two balls of wheat dough of golf size balls. Roll them seperately in slightly thick roundels.
3. Put a ladle full of cauliflower mixture on one roundel. Spread it evenly.
4. Cover it with the other roundel. Tap it slowly so that both the roundels are attached and the mixture seals.You may  a little bit of dry flour to help . Roll it with a rolling pin slightly for smooth surface.
5. Turn on the heat and put the skillet on the stove on medium high heat.
6. Pick up the the rolled parantha carefully  and put it on the skillet.
7. Turn the parantha too other side and let it cook on both sides.
8. Now apply canola oil on both sides and press it with spatula slowly around the edges for making it crisp on both sides. Make sure the heat is at low at this point.
9. Once it get the golden color on both sides , your parantha is ready to serve.
10. Serve it with a pat of butter and home made or  store bought  plain yogurt and a hot cup of masala tea.