Gobi Paratha, White Butter and Masala Chai

Instructions

1. 1

   Prepare the Dough (10 minutes + 20 minutes rest)

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of oil. Mix well with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft like chapati dough, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas as it allows the gluten to relax.
2. 2

   Prepare the Cauliflower Filling (15 minutes)

   • Wash the cauliflower, pat it completely dry, and grate it using the medium holes of a box grater or a food processor. You should have about 3 cups of grated cauliflower.
   • Place the grated cauliflower in a clean muslin cloth or kitchen towel. Gather the edges and squeeze very tightly to remove all excess moisture. This is the most important step to prevent parathas from tearing.
   • Transfer the dry cauliflower to a bowl. Add the finely chopped onion, green chillies, grated ginger, cilantro, ajwain, turmeric powder, red chilli powder, coriander powder, garam masala, and amchur powder.
   • Mix everything well. CRITICAL: Do not add the remaining 1 tsp of salt at this stage to prevent the filling from becoming watery. Set aside.
3. 3

   Stuff and Roll the Parathas (15 minutes)

   • Just before you begin stuffing, add the remaining 1 tsp of salt to the filling and mix well.
   • Knead the rested dough for another minute and divide it into 8 equal-sized balls.
   • Take one dough ball, flatten it, and dust it with dry atta. Roll it into a 4-inch diameter circle.
   • Place about 2-3 tablespoons of the cauliflower filling in the center.
   • Bring the edges of the dough together, pleating as you go, to form a pouch (potli) and enclose the filling completely. Pinch the top to seal it securely and flatten the stuffed ball gently with your palm.
   • Lightly dust the stuffed ball with atta on both sides.
   • Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure. Rotate the paratha as you roll to ensure it's even and prevent the filling from spilling out.
4. 4

   Cook the Parathas (10 minutes)

   • Heat a tawa (griddle) or a flat non-stick pan over medium-high heat. The tawa should be hot but not smoking.
   • Place the rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Let it cook for another 30-45 seconds on the other side. You will see some light brown spots.
   • Flip again. Apply about 1/2 tsp of ghee evenly on the top surface.
   • Flip one last time and apply another 1/2 tsp of ghee to the other side. Press gently with a spatula, especially around the edges, to ensure even cooking.
   • Continue to cook, flipping once or twice, for another 1-2 minutes until both sides are golden-brown and crisp.
   • Repeat the process for all remaining parathas, adjusting the heat as needed.
5. 5

   Serve

   • Serve the hot Gobi Parathas immediately with a dollop of white butter (makhan), plain yogurt (dahi), or a side of mango pickle (aam ka achaar).