Gobi Mutter Paratha

Gobi Mutter paratha is one of my favorite paratha. I was planning to do this for a long time, and it came out well. It can be used as a lunch box for kids. 

Variety of stuffing can be made to fill paratha. But all the time favorites are Aloo paratha, Gobi mutter paratha, Onion paratha.

As stuffed paratha contains all masala, no sidedish is required. Best combo for Gobi Mutter Paratha to server are plain yogurt and mixed vegetable pickle. This paratha is quite easy to make when dough and stuffing are kept ready. Most of the North Indians / punjabi's order this paratha in hotels. It is so yummy when it is served hot.

Preparation time: 30 mins
Cooking time: 20 mins
Serves: 3 nos

Ingredients to prepare stuffing:

Gobi / Cauliflower florets - 4 nos (large)
Frozen peas / tinned peas - 1/2 cup
Cumin seeds / Jeera - 1 teaspoon
Onion - 1 no (finely chopped, optional)
Green chilli - 2 no (finely chopped)
Kashmiri red chilli powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Chat masala - 1/2 teaspoon (optional)
Garam masala - 1/2 teaspoon
Salt - to taste
Oil / Butter - 3 teaspoon

Ingredients to prepare dough:

Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 4 teaspoon
Warmwater - to make dough (merely 50% measure of wheat flour)
Wheat flour - for dusting

Preparation Method:

To prepare Dough:

1. In a wide bowl, add wheat flour, salt and oil / ghee and mix well.
2. Add luke warmwater little by little to the dough mixture so that dough gets evenly mixed. Prepare soft, smooth and pliable dough. Once the dough is ready, grease the hands with a teaspoon of oil and knead the dough. Cover and keep it aside for 20 mins minimum.

To prepare stuffing:

1. Wash and soak cauliflower florets in normal water by adding teaspoon salt and turmeric powder for 10 mins.

2. Rinse well and wipe in kitchen towel. 

3. Grate the cauliflower florets using cheese grater / small hole grater.

4. Smash frozen / tinned peas using masher and mix well with grated cauliflower.

5. Heat butter in a pan, add cumin seeds and saute well. Once cumin seed turns brown, add finely chopped green chilli and saute well.

6. Add grated cauliflower and peas mixture to the pan and cook well, until moisture evaporates.

7. Add salt, garam masala, cumin powder, chilli powder and mix well until its raw smell goes off.

8. Allow the mixture to cool and make small lemon balls out of it.

To prepare paratha:

1. Knead the dough again and equally divide the dough into 8 -9 large portions and make balls out of it.

2. Press and fluffy single ball dough and dust wheat flour on both the side and roll out the dough to make small circle. Make sure, middle portion of the chapathi is thick and thin at corner.

3. Keep your stuffing ball in the center, gather all the corners and seal the dough with stuffing inside. Press it down gently to flatten it.

4. Dust little flour on the sides and flutter it using hand. Gently roll out the flattened dough to 6-7 "circle.

5. Heat tawa with a teaspoon of butter and place the rolled out paratha on it.

6. When one side of paratha is done, flip it over other side and cook it well, until both sides turns golden brown.

7. Remove it from tawa and serve it with plain yogurt and mixed vegetable pickle.

Tips:

1. Soaking cauliflower in turmeric and salt, remove if any insects in cauliflower.

2. Ensure cauliflower is grated and then cooked well until it raw smell evaporate . It takes around 10 - 15 mins. 
3. Ensure if we use frozen / tinned peas, use  kitchen towel to absorb excess water. If tinned peas are used, wash it 2-3 times in water and then allow it to dry before being mixed.