Here and there on Gobhi Paratha!

Unlike many others, I gorge on gobhi parathas more than aloo parathas. Of course, we bloggers have tried our hands on broccoli parathas as well and the reviews have been pretty healthy. Although these grated parathas are a relish, making them is a pain for more than 4 people. They are time consuming and a toiling business. It is great if you have a cook to belofy  (roll out) the parathas or else you have to put them under 'nuclear family" category. I totally avoid making them, but my mom makes them for me without a grumble every time I am home.

School season has started. With 4 schools near my house, mornings are busy with children in different uniforms getting dropped off by their parents. Dropped off without much fuss actually- no seat belts, child seats or even cars. Most of them come triples on a bike!....I miss my school days. I have changed so many schools that I have had different modes of transportation while getting dropped off. I have waited for school buses...even trucks, cars, vans, scooter, cycle and even resorted to walk. The most interesting being a boat in West Bengal!

So here is a great recipe children after school, Gobhi Paratha. It is too hectic to send them for lunch but after school seems great!

Ingredients:-

For the stuffing
One small grated gobhi/cauliflower
1 tsp of garam masala
1 tsp of ginger garlic paste
1 tsp of anardana powder
Some coriander leaves chopped finely
2-3 green chillies finely chopped
Salt to taste


For the Dough
2 cups of  whole wheat flour
warm water
1 tbl spn of oil
salt to taste

1 tsp of oil/Butter for smearing and cooking per paratha

Method:-
Knead the dough so that the it is pliable and easy to roll. Keep it aside for 15 mins.
Mix the ingredients for stuffing and check the taste.
Take 2 golf ball sized dough balls and roll them into equal sized circular discs.
Spread the stuffing on one disc and cover it with the other. Seal the circumference by slightly pressing with greased fingers.
Cook both sides using oil/butter in low-medium flame until the dough and the stuffing is cooked well.
Serve hot with pickle and raita.

You may even make the parathas by stuffing the center of a golf sized dough ball and then rolling it. But yes, the amount of gobhi that you taste will be every less compared to the method above.