Oblique Rays: Stuffed Indian Bread with Cauliflower (Gobi Parantha)

Paranthas are extremely versatile and filling food, and transforms boring veggies into delicious breads.
All you need is some pickle, or a bit of yoghurt, or even tomato ketchup. Ofcourse a hot finger burning Parantha doesnt even need that, as long as you have a nice spoonful(or 2-3) of white butter to go along with it.

I love making paranthas, they are easy, and can be stuffed and rolled in different ways. The rule of thumb I use for any parantha is the same, the softness of the dough should be the same as the softness of the filling. A too liquidy or soft filling, and it won't spread to the edges, and will make rolling out sticky and messy. A harder filling, and it will tear through the dough. Also if you are adding raw ingredients to the stuffing like onions and garlic, they should be very finely chopped.

Gobi Paranthas require the stuffing to be cooked till the cauliflower becomes soft and dry.

Recipe For the stuffing:

2-2.5 cups of very finely diced cauliflower(you can also grate it, or lightly pulse it through a food processor)

1/2 -1 tsp garam masala

1/2 tsp cumin seeds

Salt and turmeric for taste

2-3 teaspoons of oil

1/2 teaspoon of finely chopped green chillies OR read chilli powder

Slightly crackle cumin seeds on heated oil in a pan.

Add the cauliflower and sautee. Add turmeric, salt, chilli powder/chopped chillies and garam masala and sautee till soft and cooked. Let cool.

For the dough:

2-3 cups of flour

water

teaspoon of oil

Make a soft pliable dough. Break the dough into small balls of equal size (roughly equivalent to a tablespoon of dough)

For making the Parantha:

Slightly roll out a ball into a circle.

Add the filling in the center.

Cover with another rolled out dough ball, of the same size. Slightly press the sides and remove air.

Now lightly tap this stuffed circle with the roller all over to slowly spread the stuffing. Once it becomes flat, roll out lightly to make a thin Parantha.