Ingredients: (for stuffing)
- 1 Small Cauliflower / Gobi (shredded)
- 1 Onion (finely chopped)
- 1/4 cup Kasuri methi/ fresh methi leaves
- 1/4 cup Coriander leaves (chopped)
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/4 tsp Garam masala
- 1 tsp Red chili powder
- Few pinch of dry mango powder
- Salt to taste.
- Sugar as per taste (optional)
- 2 tsp Oil + more for roasting.
Ingredients: (for cover)
- Wheat flour
- Salt to taste
- Water to knead the dough.
First knead the dough (with cover ingredients) and let it rest for 1 hrs or so. Squeeze out all the water from the shredded gobi and place it on paper towel.
Heat the pan with oil, add onion and fry till they turn light brown color. Add shredded cauliflower and fry fro few minutes or till it turn soft. Add all malsala powder , coriander leaves, methi leaves, salt and mix everything well and cook for 5 minutes or so. Turn of the heat and let it cool completely.
Once the stuffing mix cooled roll the atta in small circle and spoonful this above made gobi masala and close the edges.
Roll on floured surface till desired size.Heat the tava/ griddle and roast these paratha both the side with generous amount of oil / ghee.
Serve hot Gobi ke paratha with Eggplant Raita.