Prep Time: 25 mins
Cook Time: 20-25 mins
Serves: 6 Paranthas
For the dough:
- Whole wheat flour (Aata): 2 cups
- Water: As required
- Oil: 1 teaspoon
For the Gobi stuff:
- Gobi: 2 cups, grated
- Green Chili: ½ teaspoon, finely chopped
- Oil: ½ tablespoon
- Salt: 1 Teaspoon or to taste
- Sugar: ¼ Teaspoon
- Cumin seeds (jeera): ¼ teaspoon
- Red chili powder: ¼ teaspoon
- Garam masala powder: ¼ teaspoon
- Aamchur powder: ¼ Teaspoon
For the paratha:
- Ghee or butter for roast
- Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
- To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add grated gobi. Sauté for 4-5 minutes in medium heat. Do not cover.
- Add green chili, salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 4-5 minutes or till the stuff is dry and raw smell of Gobi is gone. Turn off heat and let it cool.
- Divide the Gobi stuffing into six equal portions.
- Take the aata dough, divide it into six equal portions and roll into balls.
- Roll out wheat ball into 3-inch diameter circle. Add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha. Sprinkle some dry wheat flour while rolling if needed.
- Heat a tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.
- Take out and serve hot with a dollop of butter.