Gobi Paratha

Ingredients:

• For filling:
• 1 cup finely grated cauliflower
• 1/2 teaspoon salt
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon curry powder and chili powder
• 2 cups wheat flour
• 2 cup warm water
• salt
• 2 to 3 tablespoons margarine / ghee to prepare parathas

Method:

• Mix flour and salt together in a large bowl.
• Add the water all at once and knead hard for 10 minutes.
• Dough should be firm but pliable.
• Cover and leave for at least 30 minutes.
• Divide dough into 8 equal portions and roll each into a ball.
• Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join.
• Flatten between the hands to a round shape.
• On a lightly floured board roll out very lightly and carefully to a circle.
• When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot.
• Melt the margarine in a small saucepan .
• Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it.
• Spread another small teaspoon of melted margarine on top of the paratha.
• Turn the paratha over and cook other side, pressing gently with frying slice.
• Paratha should be cooked until nicely golden on both sides.
• Serve hot gobi parathas with any raitha.

Notes:

• Filling: Prepare filling only when ready to use it.
• Combine all the ingredients in a bowl and mix well.
• Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.