Curry Paratha Recipe | Gobi Masala Paratha | Cauliflower Flatbread
2 cups whole wheat flour/atta
salt to taste
1 teaspoon oil or ghee
1 cup water or as required for kneading
Extra wheat flour for dusting
Extra oil for roasting paratha
In a large bowl, mix together wheat flour, salt and oil.
Add water a little at a time and prepare a soft dough just as we make dough for chapati.
Knead it well for 5 minutes and apply some oil to the dough.
Cover it and let it rest for 15 minutes.
1 tablespoon oil
1 teaspoon ginger-garlic paste
1 cup cauliflower, grated
1 cup pre-cooked mashed potato
1/4 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon dry mango powder
1 tablespoon curry powder
salt to taste
2 tsp coriander, finely chopped
To make the stuffing, heat oil and sauté ginger-garlic paste.
Add grated cauliflower and sauté for 3-5 minutes.
Furthermore, add salt chilli powder, garam masala, mango powder curry powder, sauté well.
Cover and cook for 2-3 minutes on medium heat.
Now add mashed potato and mix well.
Finally, add coriander leaves, mix well and let it cool down.
Rolling the Paratha:
Pinch a golf ball size ball from the dough, roll about a 6-centimetre circle using your fingers or with a rolling pin.
Place the prepared stuffing in the centre, gently pull the edges and bringing to the centre.
Press, seal and flatten it. (Watch Video).
Now, sprinkle some flour and roll to 12-centimetre size. Keep all parathas ready.
Heat a pan or tava, place the rolled paratha and cook both sides applying with some oil or ghee and keep on pressing parathas very gently while cooking.
Finally, serve parathas with some yoghurt.