During my college days, in Camp Area, there used to be a small kiosk with about 10 chairs outside, near Sohrab Hall which would sell only parathas. Be it morning, noon, night or even midnight, that place would always be packed with people, waiting to dine in and take away. They had about 40 different parathas on their menu, but one of the best was always Gobi Paratha.
Tried to remember the taste and make one at home, and luckily it turned out JUST like theirs!
An amazing recipe. And a definite must try!
15 - 20 Minutes
25 - 30 Minutes
Red Chilli Powder
1 kg, flowerettes
7 - 10
a big cube / paratha
Mix the flours together, add some oil and salt, and knead it to a soft dough. Set aside.
Finely grate the cauliflower flowerettes.
Heat oil, add the mustard seeds and allow them to crackle, then add cumin seeds and curry leaves.
Add the grated cauliflower to this with all the dry masalas and ajwain seeds. Cook for 5-10 minutes, till the cauliflower becomes dry. Allow to cool.
Take a palm-full of the kneaded dough, and roll it out to a 1/2cm thick small roti. Place the stuffing in the center of the roti, and pull and pinch together the dough at the center, making a stuffed ball.
Bake well on both sides using little oil.
Garnish it with a good layer of amul butter. Tastes best with curd and pickle.