Gobi Paratha (Cauliflower Paratha)
Gobi Paratha is a very tasty and popular dish of Bihar and North India. You can have it in any season but it is very popular dish during winters.
Cauliflower 1 small piece, edible oil, ginger 1 small pc, green chili 1 pc and Salt to taste, black pepper powder half tea spoon, Atta (wheat flour)
First make the filling as follows:
Grate the cauliflower into fine granules, add salt to taste, black pepper powder, 1 green chili chopped, grated ginger, lemon juice 1 tea spoon and mix well.
Knead atta into soft dough, make small ball, flatten it and fill it with the Gobi filling. Roll it into a disc with filling equally distributed. Heat a tawa and place the paratha on it and cook until bubbles start to appear on the top (do not burn). Flip the paratha and press gently with a spatula. Sprinkle some oil on both sides and flip and press gently.
Remove Paratha from the tava and place in a covered/insulated container.
Serve the Gobi Parathas with Dhaniya (coriander chutney) or baingan (brinjal) bhurta or curd and pickle.
Filling Gobi Paratha with Dhaniya Chutney